Ulundhu Thogayal – No Garlic Version – Thengai Thovayal – Perungaya Thuvaiyal
Ulundhu Thogayal – This version of “Thengai Thogaiyal” is prepared by grinding fried Urad dhal and Asafoetida (hing) with coconut and chillies. ‘Ulundhu Thengai Thogayal’ is also called as Coconut Thuvaiyal, Urad dhal rice mix, Perungaya thovayal and you can eat this as an accompaniment (side dish) for Lemon rice, Curd rice and even with Idly, dosa and Upma varieties. You can mix this coconut thuvayal with rice and enjoy with Papad.
Thogayal – or Thuvayal or Thovayal is a rice mixture/paste prepared by grinding certain 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.
Few days back, we posted a version of Thengai thogayal with garlic (Thengai Poondu Thugayal) that requires no cooking at all. We have another version of Coconut Thogaiyal which does not call for garlic. As opposed to the garlic version, this version includes mild sauteing of dhal before grinding. Then, I had promised that I would post the version without garlic which requires Hing (Asafoetida / Perungayam) and Urad dhal instead. So, this is also called as Ulundhu Thuvayal or Perungaya Thogayal. Over to Thengai Thogayal – Ulundhu Thuvayal – coconut Thovayal – Hing Thugaiyal recipe with step-by-step photos from Home-Making-Delight..
- Grated Coconut – 3/4 cup
- Urad dhal (Ulutham paruppu) – 4 tbsp
- Asafoetida (Hing/Perungayam) – 1 tsp
- Salt – as needed
- Red chillies – 3
- Oil – 2 tbsp
- Water – as needed
- Curry leaves – a few (Optional)
- Heat oil in a pan and saute the red chillies for a few seconds in low/medium flame. Take out the fried red chillies and keep it aside.
- In the same pan, using the left-over oil, add hing and Urad dhal and saute until the urad dhal until it turns golden brown and a nice aroma arises.
- Grind coconut and red chillies well along with salt. You can add a few curry leaves also.
- Now add the Urad dhal and grind coarsely. Add very little water and the mixture should be thick and coarse. Urad dhal should neither be visible nor should the mixture be a smooth paste. That’s the desired texture for thogaiyal.
- Enjoy your Ulundhu Thogayal – Coconut Thuvaiyal – Ulundhu Perungaya Thuvayal with Plain rice, Curd rice, Lemon rice, Idly, dosa etc.
- This Ulundhu Thogayal would be a good accompaniment for porridge varieties. I had this as side dish for Ulundhu Kanji (Uluthanganji – A porridge made from Urad dhal) and it was very tasty. 🙂
- Take care not to burn the red chillies or Urad dhal.
- If you want, you can saute the grated coconut before grinding. That would enhance the taste.
- The difference between Thogayal and Chutney is that Chutney would be watery and won’t go well with rice. Thogayal varieties are meant for mixing with rice and thuvayal should be a thick, coarse paste.
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