Grated Coconut – 1 cup
Red Chillies – 2 [depending on spice levels]
Salt – To taste
Tamarind – A small piece
Urad Dal – 1 1/2 tablespoons
Mustard – 1/2 tsp
Oil – 2 tsp
Heat oil in a pan. Add urad dal + red chillies and fry well till the urad dal turns golden brown. Drain & keep aside.Allow to cool.
In the left over oil add mustard and switch off the stove when it splutters.
Add grated coconut , salt, tamarind, salt along with the fried dal and chillies and grind to a smooth paste in a mixer, adding little water. The consistency should be semi – solid.
Add mustard as seasoning.
Thengai Thogayal can be mixed with plain rice or had as a side dish too.
Coconut is the main ingredient of this thogayal. Hence the tamarind or chilly flavors should not be over powering.
A little bit of the fried urad dal [ about 1/2 tsp] can be retained and used along with the mustard as seasoning.
A pinch of asafoetida may also be added while grinding to give that extra flavor.