Thengai Thogayal for rice – Coconut Thuvayal

May 19, 2020 Chutney RecipesCoconutCondiments  No comments

Hope you all are keeping well. What to cook has become a brain rattling question everyday, especially lunch menus. The moment my family members are up in the morning, the first question would be what’s for lunch? One such day, when I had nothing in mind, made this humble Thengai Thogayal for rice and paired it with some Vadai. Truly divine. Its an easy meal to cook & not the usual menu to satisfy the family 🙂  And if u ask me why this Coconut Thuvayal, I had nothing else handy to grind. HAHA

Well there is a difference between thogayal and chutney. Thogayal is meant to be a bit coarse and thick when compared to chutney which can be ground smooth and the consistency adjusted. Basically in those days when they used ammi kal (stone grinding) water had to be used in a minimal level for grinding. I guess thats the secret behind the difference.

Here is the video



Now to the recipe..


Thengai Thogayal My Magic Pan


[Preparation Time- 10 mins : Cooking Time- 10 mins]

Thengai Thogayal Ingredients:

  • Coconut – 3/4th cup (shavings or grated)
  • Dry Red Chillies – 4
  • Urad Dal – 3 tsp
  • Coconut Oil – 1/4 tsp
  • Asafoetida – a pinch
  • Tamarind – pea sized ball
  • Salt – as needed


Thengai Thogayal My Magic Pan



  • Heat a pan with coconut oil. Add the urad dal and dry red chillies. Roast in medium flame until golden brown. Keep it aside.

  • In the same pan add coconut. Roast until u get a nice aroma and it changes colour slighlty. Keep it aside to cool.

  • Once cooled take the roasted ingredients in a mixer. Add required salt, asafoetida & tamarind. Grind it coarsely with just a splash of water (for ease of grinding).


Thats it! Thengai Thogayal for rice ready!

Serve with hot steamed rice and papad.


Thengai Thogayal My Magic Pan



  1. No tempering is needed for this Coconut Thuvayal.
  2. Adjust red chillies according to your spice levels.
  3. This Thengai Thogayal is meant to be thick and coarse.


Thengai Thogayal My Magic Pan


– By Sundari Nathan

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