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Coconut Thuvayal recipe | Coconut Thogayal | South Indian Coconut Chutney |
Tarla Dalal
11 October, 2017
Table of Content
About Coconut Thuvayal, Coconut Thogayal, South Indian Coconut Chutney
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Ingredients
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Methods
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How to make Coconut Thuvayal
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Nutrient values
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Coconut Thuvayal recipe | Coconut Thogayal | South Indian Coconut Chutney |
Coconut Thuvayal, also known as Coconut Thogayal or South Indian Coconut Chutney, is a vibrant and flavourful condiment that is a staple in many South Indian households. Unlike the milder, fresh coconut chutney often served with idli and dosa, this version is known for its bold, spicy, and tangy profile. The name "thuvayal" itself refers to a thick, coarse paste, which sets it apart from a typical smooth chutney. Its richness comes from a unique blend of toasted ingredients, which are ground together to create a complex and aromatic paste that elevates any meal.
The distinct taste of Coconut Thuvayal comes from the careful roasting of its key ingredients. It begins with dry roasting urad dal and chana dal until they turn a light golden brown. This step is crucial as it imparts a nutty flavour and a pleasant crunch. Following this, coriander seeds and black peppercorns are added to the pan, along with Pandi chillies and curry leaves, which infuse the mixture with a deep, spicy aroma. The final ingredient to be toasted is the grated coconut, which is cooked just until it's a light brown. Over-roasting the coconut can make the thuvayal bitter, so this step requires attention to detail.
What truly makes this South Indian chutney special is the balance of flavours. The toasted lentils and spices provide a warm, earthy base, while the Pandi chillies bring a sharp heat. This is beautifully balanced by the sourness of tamarind and the subtle flavour of coconut oil. A pinch of asafoetida is the final touch, adding a pungent, savory aroma that brings all the ingredients together. The resulting paste is intentionally left slightly coarse, giving it a hearty texture that makes it more than just a condiment—it's a substantial part of the meal.
Coconut Thuvayal is incredibly versatile and can be paired with a wide variety of dishes. While it's a fantastic accompaniment for classic South Indian tiffins like idlis and dosas, it also pairs wonderfully with main courses. It's often mixed with plain rice, especially curd rice, or served alongside sambar rice and dal rice to add a burst of flavour. For a simple yet delicious meal, many people mix a small amount of the thuvayal with hot rice and a drizzle of sesame oil, enjoying it with papad and raita.
One of the best things about Coconut Thuvayal is its longevity. Unlike fresh chutneys that must be consumed immediately, this thuvayal stays fresh in the refrigerator for three to four days. This makes it an ideal condiment to prepare in a larger batch, allowing you to have a delicious and flavourful side dish ready to go for several meals. It's a convenient and healthy way to add a taste of South India to your everyday dining.
Tags
Soaking Time
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Preparation Time
10 Mins
Cooking Time
7 Mins
Baking Time
0 Mins
Baking Temperature
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Sprouting Time
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Total Time
17 Mins
Makes
0.75 cups, 11 tbsp
Ingredients
Main Ingredients
2 tsp coconut oil
3/4 cup grated coconut
1 1/2 tbsp urad dal (split black lentils)
1 tbsp chana dal (split Bengal gram)
2 tsp coriander (dhania) seeds
1/2 tsp black peppercorns (kalimirch)
4 pandi chillies , broken into pieces
6 to 7 curry leaves (kadi patta)
1 tsp tamarind (imli)
1/4 tsp asafoetida (hing)
salt to taste
Method
- Heat the oil a broad non-stick pan, add the urad dal, chana dal, coriander seeds, black peppercorns and dry red chillies and sauté on a medium flame for 2 minutes, or till it is light brown in colour.
- Add the coconut, curry leaves, tamarind and asafoetida and sauté on a medium flame for 5 minutes, or till the coconut is light brown in colour. Make sure you do not fry it till dark golden in colour, it will give you bitter taste after blending it. Keep aside to cool slightly.
- Once cooled, transfer it in a mixer along with salt and 4 tbsp of water and blend it till coarse. This mixture will be slightly moist.
- Serve this immediately or store it in an airtight container and refrigerate till use. It will stay good for 3 to 4 days.
Coconut Thuvayal, Coconut Thogayal, South Indian Coconut Chutney recipe with step by step photos
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Heat the 2 tsp coconut oil a broad non-stick pan, add the 1 1/2 tbsp urad dal (split black lentils), 1 tbsp chana dal (split Bengal gram), 2 tsp coriander (dhania) seeds, 1/2 tsp black peppercorns (kalimirch) and 4 pandi chillies , broken into pieces and sauté on a medium flame for 2 minutes, or till it is light brown in colour
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Add the 3/4 cup fresh grated coconut, 6 to 7 curry leaves (kadi patta), 1 tsp tamarind (imli) and 1/4 tsp asafoetida (hing) and sauté on a medium flame for 5 minutes, or till the coconut is light brown in colour. Make sure you do not fry it till dark golden in colour, it will give you bitter taste after blending it. Keep aside to cool slightly.
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Once cooled, transfer it in a mixer along with salt to taste and 4 tbsp. of water and blend it till coarse. This mixture will be slightly moist.
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Serve Coconut Thuvayal, Coconut Thogayal, South Indian Coconut Chutney immediately.
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Store it in an airtight container and refrigerate till use. It will stay good for 3 to 4 days.
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Nutrient values (Abbrv)per plate
| Energy | 49 cal |
| Protein | 1 g |
| Carbohydrates | 2.7 g |
| Fiber | 1.3 g |
| Fat | 3.8 g |
| Cholesterol | 0 mg |
| Sodium | 3 mg |
Click here to view Calories for Coconut Thuvayal, Coconut Thogayal, South Indian Coconut Chutney
The Nutrient info is complete
Archana
Feb. 26, 2016, 5:21 p.m.
Coconut chutney.. really tasty.. goes well with dal and rice.. It taste good with dosa.. and idli for breakfast.. this is a must try recipe..
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