Thengai Thogayal – Thengai Poondu Thovayal – Coconut garlic Thuvayal
Thengai Thogayal – aka Thengai Poondu Thovayal / Thengai Thugayal / Coconut garlic Thuvayal is a Rice Mixture made of coconut, garlic and red chillies and usually mixed with Rice and gingelly oil and goes well with Papad / Appalam. This thogayal would go well with curd rice also. Good thing about this thogayal is there is nothing to cook; all you have to do is to raw grind the ingredients together.
Thogayal – or Thuvayal or Thovayal is a raw mixture/paste prepared by grinding certail ingredients like coconut, curry leaves, Cilantro , Dhal along with its respective spices and is usually consumed with rice and ghee/sesame oil. There are several varieties of thovayal made in South India especially Tamil Nadu like kothamalli thogayal (Cilantro/Coriander leaves), Karivepilai Thogayal (Curry leaves), Paruppu Thovayal (Toor dhal) etc. So many versions are prepared with and without coconut/garlic. Even though those variations are mild, it would cause a great change in its taste, so depending on what your tongue wants, you can prepare any thuvayal.
Thengai Thogayal – The recipe which I have given here would taste good when mixed with rice and ghee. It would go well with curd rice also. There is another version of this coconut thuvayal which does not call for garlic. That would be replaced by Urad dhal and hing and would be eaten as an accompaniment for Lemon rice, Tamarind rice, Rasam etc. I would post that recipe soon here. For now, please go ahead and read the Thengai Thogayal recipe from Home-Making-Delight..
Thengai Thogayal – Thengai Poondu Thovayal – Coconut garlic Thuvayal Recipe
- Coconut – one half (of a medium sized coconut)
- Red chilles – 3 (or 4, if you want it a bit hot)
- Salt – as needed
- Curry leaves (Karivepilai) – 7 -8 leaves (Optional)
- Garlic pods (Poondu) – 13 – 16 (Small ones)
- Water – as needed (Less than 1/4 cup)
- Cut/grate the coconut. Extract the garlic pods and peel off.
- Add all the ingredients in a mixer grinder.
- Grind them together by adding very little water so that it makes a thick paste. Add water little by little while grinding. Don’t add more water for it might get chutney-like consistency.
- Serve your Thengai Thogayal – Poondu Thuvayal – Coconut garlic thovayal with hot rice and gingelly oil/ghee.
Adding a very few curry leaves and Cilantro would increase taste. But, adding more might influence the taste of thengai poondu thogayal.
Heating your garlic pods in microwave for 20 seconds would help you peel off the skin very fast. Click here to see more kitchen tips like this.
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