Thenga Thogayal Recipe/Thenga Paruppu Thuvaiyal Recipe/Coconut Lentil Chutney for Rice

Thenga Thogayal/Thenga Paruppu Thogayal can be served with plain white rice & also for variety rice like Lemon rice, Tamarind rice & Curd rice too. When you run out of veggies this is one super quick and healthy side dish can be made in a jiffy. I often make thogayal/thuvaiyal for lunch as we love to have it with plain rice. Even my kids are fond of this chutney. Here's my way of thenga thogayal..

Thenga Thogayal Recipe

Prep Time : 1 minute | Cook Time : 8 minutes

Category : Sides/Chutney | Makes 1 cup(250 ml) 

Ingredients

1. Thenga/Coconut    1/2 of a med coconut(cut into pieces)
2. Channa Dal    1 Tbsp
3. Urad Dal   1/4 cup
4. Dry Red Chilli      5 or 6
5. Tamarind  small gooseberry sized piece
6. Garlic   1 clove
7. Jeera/Cumin Seeds  1/2 tsp
8. Coconut Oil   1-2 tsp
9. Salt   to taste

Notes:

Use Fresh coconut for better taste and flavor, if using frozen shredded coconut use 1/2 cup thawed shredded coconut. 

I did not add tadka to the thogayal but if you want you can add tadka/thalippu with coconut oil to the thogayal.

Adjust red chilli according to your taste. 

Tamarind I used was fresh and very sour, so use that amount, if your tamarind is not that sour then increase the quantity. Sour-Spice-Coconut all taste should be balanced for a tasty thogayal.

Use sea salt or pink salt.

Method

• Heat 1 tsp coconut oil in a pan, add channa dal, Urad dal and roast for 1-2 minutes. 
• Then add dry red chilli, garlic clove, tamarind piece roast for 2-3 minutes or until dal turns golden brown. Lastly add jeera/cumin seeds & hing stir fry for few seconds and switch off the stove. 
• Let the dal mix cool completely before grinding. 
• First in a blender, add coconut(1/2 of small size coconut🥥), dry red chilli, tamarind & salt pulse for few seconds then add other roasted ingredients, 1/4 cup or less water and grind to a coarse chutney.
• Transfer the ground chutney to a serving bowl, if needed add tadka. 
• Serve Thenga Thogayal with hot plain rice or as an accompaniment for variety rice.