Thengai Thogayal Recipe (Spicy and Tangy Coconut Chutney)

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Archana Doshi
Thengai Thogayal Recipe (Spicy and Tangy Coconut Chutney)
3035 ratings.

Thengai Thogayal also known as the Tangy and Spicy Coconut Chutney is different from the regular chutney that you have along with the idlis and dosas. The thogayal recipe is made with roasted ingredients urad dal, red chilies, and curry leaves when ground along with tamarind into a paste along with the coconut gives a fresh aroma that makes it simply delicious. Thogayals are typically mixed with rice and eaten. The Thengai Thogayal can also be eaten with dosa, idli or any other way you choose to eat it.

Other Thogayal recipes that you can try are:

  1. Amla/Nellikai Thogayal (Gooseberry Chutney)
  2. Zucchini Thogayal (Tangy and Spicy Zucchini Chutney)
  3. Peerkangai Thogayal Recipe (Ridge Gourd Peel Chutney)

Prep in

10 M

Cooks in

10 M

Total in

20 M


5 Servings


  • 1 cup Fresh coconut , grated
  • 2 teaspoons White Urad Dal (Split)
  • 5 Methi Seeds (Fenugreek Seeds)
  • 3 Dry Red Chillies
  • 10 Curry leaves
  • 30 grams Tamarind , small lemon sized ball
  • Ingredients for Seasoning:
  • 1/4 teaspoon Mustard seeds
  • 2 Dry Red Chillies
  • 3-4 Curry leaves
  • 1 teaspoon Sunflower Oil , for tempering
  • Salt , to taste

How to make Thengai Thogayal Recipe (Spicy and Tangy Coconut Chutney)

  1. To begin making the Thengai Thogayal recipe, in a small pan; roast the fenugreek seeds, dry red chillies and urad dal until it releases a roasted aroma and slightly browned.

  2. Now grind the roasted ingredients, the grated coconut,the tamarind and curry leaves together until it forms a smooth paste. Check the salt levels of the Thengai Thogayal and adjust to suit your taste.

  3. Heat a little oil in a tadka pan; add mustard seeds, dry red chillies and curry leaves. Allow it to crackle and the red chillies to roast. Add the seasoning to the Thengai Thogayal.

  4. Serve the Thengai Thogayal along with a hot bowl of rice and ghee or dosa idli.

Last Modified On Wednesday, 04 October 2017 10:16
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