Thengai (Coconut) Thuvaiyal


  • Coconut gratings – 1 cup
  • Red chilli – 4 Nos
  • Bengal gram dhal – 1 tablespoon
  • Urad dhal – 1 tablespoon
  • Tamarind – a small gooseberry size
  • Asafotida – a small pea size (If you do not have hard one, you can use asafetida powder)
  • Salt – ¾ teaspoon or as per taste
  • Oil – 2 to 3 teaspoon


  1. In a kadai put the oil and fry separately asafetida, dhals and red chillies.
  2. Remove it and add coconut, tamarind and salt and grind to a paste.

This Thuvaiyal (also called “Thogaiyal”) is prepared along with variety Rices, Curd Rice, Idli and taken during long journey/picnic.

It also goes well with Rice Upma.

It tastes great when mixed with hot steamed rice along with few drops of ghee/gingelly oil.

Note:  When you want to keep it for long time, then fry coconut gratings also and grind it.  Otherwise you can use fresh coconut as it is.

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