Thogayals are thick chutneys that are made with a wide variety of vegetables, vegetable peels, coconut, lentils, etc (sometimes all together but often separately) in South India. They are NOT to be confused with chutneys that are accompaniments. Thogayals or Thuvayals are the lead actors in a traditional simple menu when the chef needs to get comfort food on the table fast!
Coconut chutney is wildly popular with a lot of folks as an essential accompaniment to Idlis, Dosais, Vadais, etc etc. But here is the less known Tamilian version of Sambol. This one is typically eaten with rice.
Fresh grated coconut, Dried red chilies, Split urad dal, Asafoetida, Tamarind paste/thick tamarind pulp.
- Grate 1 cup of coconut.
- Heat 1 tsp of oil and add 2 tbsp of split urad dal + 6 red chilies (less if you want to go the mild route :-)) + 1 tsp of Hing.
- Saute till the dal turns a golden brown and turn off the heat.*
- In a small blender add the coconut, the red chilies and 2 tbsp of tamarind paste and salt to taste.
- Blend to a coarse paste.
- Take the thogayal out into a bowl.
- Add 1 tbsp of the thogayal into the blender and add the browned urad dal and quickly pulse to break down the dal but not blend it smooth.
- Add this to the rest of the thogayal and mix well.
Serving: Add a dollop of the thogayal to hot rice, drizzle sesame oil, and serve hot with cold red onion pachdi (raita) and a fresh kosamiri (salad).
Notes to the Chef:
*Take out the sauted dal and chili mix into a bowl. Leaving it in the hot griddle may cause it to turn black and ruin the taste.