Coconut Thogayal is a thicker variety of the recipe Coconut Chutney. Coconut Thogayal is a mixed coconut Stew, which is very common in South India especially the Malabar and Northern Malabar, where it is made up of a veriety of ingredients and is often eaten with the boiled rice or the breakfast dishes like dosa or idli.
Coconut Thogayal is commonly made with coconut but there are at least a dozen of variations by including at least a dozen different ingredients.
The most popular Coconut Thogayal is the one made with the Coconut and red chillies.
Now let us see the recipe of Coconut Thogayal
- Coconut – ½
- Red chilli – 5
- Curry leaves – 30
- Tamarind – amla size
- Salt – to taste
- Urad dal – 1 tsp
- Mustard – ½ tsp
- Oil – 1 tsp
- Asafoetida – ¼ tsp
Cut the coconut into thin strips. Heat oil in a pan and add mustard, urad dal, asafoetida, red chilli , curry leaves,tamarind, coconut and salt one by one and sauté for about 10 minutes and keep aside to cool.
Then grind it in the mixie.
This chutney will go well with all types of dosa varieties and south Indian break fast.
If you want you can season it with little mustard and urad dal in oil.