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Thenga Thogayal/Coconut Coarse Chutney

Written By FewMinute Wonders on Tuesday, March 16, 2010 | 10:24 AM

When I started typing the title for this post, I was wondering what classifies something as thogayal. It appears to be like a regular chutney, so then how does one know the difference. Looking though a bunch of blogs here is what I found. It is very traditional to Tamil cuisine and is usually eaten mixed with rice. The very characteristic of thogayal is that, it has a coarse texture and is not very smooth as a chutney. Thogayal can be made with coconut, dhals and vegetables. When made with vegetables it has more water content than with coconut or dhal. It can get a little dry sometimes and to balance that dryness it is served with kootu, Kozhambu, pachidi, rasam or curd rice. The best kind of vegetable that goes with thogayal are those that can be roasted well like Eggplant, Okra, Snake gourd(Podalanga), Potato, (Cluster Beans)Kothavaranga etc. The texture of the thogayal is greatly influenced by the method one chooses to grind. According to my Appa, a blender, mixie or food processors can produce good thogayal but using a grinding stone(ammi) the texture and taste totally becomes divine.


Blender/Mixie/Food Processor
Measuring cups and spoons


Grated coconut - 1 half or 1 1/2 cups
Red chilli - 3
Asafotida - a few shakes
Thoor Dhal - 1/4 cup
Udad Dhal - 1/4 cup
Oil - 2 tsp
Mustard Seeds - 1 tsp
Tamarind water - 1 tbsp ( soak a dime size tamarind in water and add the thick juice)
Water - 1/4 cup ( depends on the moisture in the coconut)


1. Heat the wok with oil. Add asafoetida, mustard seeds. Wait for the mustard seeds to pop. Add dry chilli, udad and thoor dhal and roast until the dhal turns golden. Remove from flame and allow to cool.

2. Add grated coconut to the above mix along with the tamarind juice and grind into a coarse paste and serve with hot rice, appalam , potato roast and kozhambu.


  1. I also prepare this on a lazy day..thuvayal looks lovely with the potato fry!

  2. we cook a lot of tamil cuisine in my poarents home and just looking at this makes my mouth water...

  3. first time here...

    Love to have Thengai thogayal with roasted potato.

    Aruna Manikandan

  4. You know, I never realised there was a difference between chutney and thogayal - and I agree with your Dad a 100 per cent - nothing like the traditional grinding stone to give chutneys and tohgayals good texture.

  5. This comment has been removed by a blog administrator.

  6. Wonderful recipe.. looks simple and delicious.. first time here. :)

  7. Love love this ...making me nostalgic..:-)
    It's been ages since I had this..really miss "ammikkallu"...

  8. love thogayal.... will try this soon :)

  9. Wow! looks delicious!! Excellent presentation!

  10. Thogayal in an ammi! Delicious. I love thengai thugayal with appalam vathakozhambu and aloo curry..on a summer day with some thayir sadam to finish it off..

  11. Nice thuvayal... perfect with any tiffin or even rasam with rice.

  12. looks absolutely delicious and tempting!!

  13. great recipe. Came out good.

  14. Lovely presentation! I too prepare coconut chutney but its very different from yours, will def try sometimes it sounds delicious!

  15. I too make exactly the same way! Looks very nice,beautiful pictures!

  16. I just came across your blog and I am so glad I did! This looks fabulous!

  17. that's a nice way of presenting thogayal.. it looks very yummy. this is how we make it too. where do u live in san diego? mira mesa or la jolla ;)

  18. awesome recipe for thenga thogayal...also loved your choc. mousse recipe a have a wonderful space here...will be back soon...

  19. Luv the color there of the chutney.

  20. OMG it's one of my fav. I love i t wth vathakuzhambhu and appalam. It tastes like heaven. Nice click!!!

  21. chutney looks awesome!!!
    first time here...lovely space..

  22. wow..i love thengai thogayal with potato fry..thats an ultimate dish for me... anyday for tamil cuisine..
    i write on indian interiors..have a look...


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