Monday, 18 May 2015

Malli Thogayal

Thogayals, pulikachals are pure comfort food. I mean comfort for cooking as well as eating. We can make them in bulk, store in fridge and use all times the day. Be it for break fast – dosa / idli / even as bread spread. Or Mix it with rice and eat with simple roasted pappad. Or pair with curd rice.

I usually make thenga thogayal (coconut thogayal). Adding some greens make it healthy and super tasty.


·         Grated coconut – 1 cup
·         Coriander leaves – roughly chopped - 2 cups (u can include the stem also. Just omit the roots)
·         Urad dal – 1.5 tbsp
·         Tamarind – small gooseberry size
·         Red chilies – 5 (Change according to ur taste)
·         Salt to taste
·         Asafetida / Hing – ¼ tsp
·         Gingely oil – 1.5 tbsp


Grate coconut and keep it aside.

Wash the coriander leaves thoroughly and roughly chop them.

In a thick bottom kadai, add oil, once heated, add urad dal, red chilies. Roast them til golden brown.

Add tamarind and then grated coconut.

Sauté for a min, add coriander leaves and switch off the stove.

Add salt and Hing and mix well and let it cool completely.

Now grind the mixture coarsely or smoothly adding little water.

Store it in refrigerator. It holds up for couple of days.

Serve with either tiffin or rice.


The ratio of coconut and coriander leaves can be changed according to ur taste.

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