Thengai Thogayal Recipe | Video Recipe

          Thengai Thogayal- one of the tastiest thogayal i enjoyed during my childhood.This thogayal is entirely different than other thengai thogayal recipe.Yes this is my grandma's recipe which i want to keep it for years. My grand ma has no grey hair until her age 70,this is her secret recipe(he he).  

      This thogayal has shallots and curry leaves.Shallots give a mild sweetness and curry leaves give lot of flavors and goodness/health benefits as well. I love to include coconut in chutney's.It gives a whole lot of flavor and you can include them raw(that has no cholestrol).Also coconut/coconut milk helps in healing stomach ulcers or mouth ulcers. When i am short of  fresh curry leaves or shallots, i opt to make  this thengai thuvayal recipe.I make (5 minute)simplest coconut chutney or if i have ridge gourd peels i include them and make peerkangai thogayal.So ...

Why to include curry leaves/karivepilai in thengai thogayal?

       Including karuvepilai/curry leaves  in diet has many health benefits like,it keeps anemia away and more shining and color to hair.It is such a simple remedy for early greying of hair.Curry leaves protect liver from damage and helps in digestion.You can see most of the south Indian dishes tempered using curry leaves ,keeping this mind.

         If you have Ammi kal/Aattu kal-authentic (a chettinad style stone grinders used to grind thogayal ,idly batter and so many items in olden days) then you can make this thogayal without adding any water and can keep thogayal until night in hot summer too.But now a days no body has this type even some of those living in village.So be brave and grind it in Indian mixer with less water.Don't make it to fine paste a coarse paste will make this taste best.
     When you have remaining thogayal you can have it for lunch along with any variety rice or just plain rice(in that case add more green chilies).Such a simple meal tasted so good those days..Yep !!! Now lets see how i made thengai thogayal.Included video recipe for easy reference.



Tip:

• You can use frozen coconut. Keep them out for an hour before making this thogayal.
• You can use frozen shallots.Keep  out for an hour before making chutney.
• Use fresh curry leaves enhances the flavor of chutney.
• Saute of onions and curry leaves should be made in medium flame to get the flavors of them but not their smell.
• Adjust spice according to your taste buds.But If you make it too spicy add more coconut to adjust the spiciness.

                                             Thengai Thogayal Video Recipe

                                   How to make thengai thogayal

 Cuisine: Indian  Category:Side Dish  Serves:1-2   Prep time:5 minutes Cook time:5 minutes(each)Total Time:10 minutes


Ingredients:

• 1/4 cup coconut/thengai.
• 1/4 cup shallots/chinna vengayam.
• 2-3 sprigs curry leaves/karuvepilai.
• 1 large or 2 small green chilies/pachai milagai.
• Small piece of tamarind.
• salt as required.
• 1 tsp oil
• few mustard seeds
• few urad Dal.

Method:

• Add oil to tava,add mustard seeds.Let them crackle.
• Add urad dal.Wait until urad dal changes color.
• Add green chilies and shallots to tava.
• saute it until raw smell of the onion goes off.
• Add curry leaves and saute it for few minutes.You should not get raw smell of curry leaves.
• Now switch off them flame and add coconut and saute it for sometime.
• Add tamarind and required salt.
• Cool and grind it to coarse paste,without adding much water.
• Thengai thogayal is ready.Have it with idly,dosa or rice.
• Coconut thogayal may go bad in 3 hours in hot summers.When there is leftover keep it in fridge.