Coconut Thogayal
Thick fresh coconut chutney paste — freshly grated coconut ground with roasted urad dal, dried red chilli, tamarind, and salt into a dense, coarse-textured paste that is thicker and more concentrated than the liquid coconut chutney served with idli-dosai. The coconut thogayal is meant to be eaten in small portions mixed into rice; its richness and thickness require a modest amount per serving. The fresh coconut's natural sweetness is balanced by the tamarind's acidity and the urad dal's nuttiness; no water is added during grinding. Each family's coconut thogayal ratio of coconut to tamarind to chilli is unique; the proportions are adjusted to taste over generations of daily cooking.
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Recipe
Ingredients
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1 cup | Coconut , freshly grated |
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2 tablespoons | Urad dal |
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1 tablespoon | Chana dal |
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3 tablespoons | Tamarind , pulp |
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2 | Red Chili , dried |
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1 tablespoon | Sesame oil |
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1 teaspoon | Mustard Seed |
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1 pinch | Asafoetida |
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1 teaspoon | Salt |
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1 sprig | Curry Leaf |
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1 cup | Water |
Instructions
- 1 Heat sesame oil in a pan over medium heat.
- 2 Add urad dal and chana dal, and roast until golden brown.
- 3 Add dried red chilies and roast for another minute.
- 4 Add grated coconut and sauté for 2-3 minutes until it turns slightly golden.
- 5 Add tamarind pulp, salt, and asafoetida, and mix well.
- 6 Remove from heat and let the mixture cool.
- 7 Transfer the cooled mixture to a blender, add water, and grind to a thick paste.
- 8 In the same pan, heat a little more oil and add mustard seeds.
- 9 Once the mustard seeds splutter, add curry leaves.
- 10 Pour the tempering over the ground coconut mixture and mix well.
Tips
Serve with hot rice or as a side dish with dosa or idli. Adjust the number of red chilies to your spice preference.