Thengai (Coconut) Thuvaiyal

This Thuvaiyal also called “Thogaiyal” is prepared along with variety rices, Curd Rice, Idli and taken during long journey or 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.

Thengai (Coconut)Thuvaiyal

Recipe by S Kamala
0.0 from 0 votes
Course: ChutneyCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



This Thuvaiyal goes well with Rice Upma or any flavored rice. 


  • Coconut gratings – 1 cup

  • Red chilli – 4 Nos

  • Bengal gram dhal – 1 tablespoon

  • Urad dhal – 1 tablespoon

  • Tamarind – a small gooseberry size

  • Asafoetida – 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


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


  • 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.

One Comment

  1. Love your recipes.

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