Thengai Thogayal Recipe (Spicy and Tangy Coconut Chutney)

Thengai Thogayal also known as the Tangy and Spicy Coconut Chutney is different from the regular chutney that you have along with the idlis and dosas. The thogayal recipe is made with roasted ingredients urad dal, red chilies, and curry leaves when ground along with tamarind into a paste along with the coconut gives a fresh aroma that makes it simply delicious. Thogayals are typically mixed with rice and eaten. The Thengai Thogayal can also be eaten with dosa, idli or any other way you choose to eat it.  Fresh coconut, White Urad Dal (Split), Methi Seeds (Fenugreek Seeds), Dry Red Chillies, Curry leaves, Tamarind, Mustard seeds (Rai/ Kadugu), Dry Red Chillies, Curry leaves, Oil, Salt   1 cup Fresh coconut , grated 2 teaspoons White Urad Dal (Split) 5 Methi Seeds (Fenugreek Seeds) 3 Dry Red Chillies 10 Curry leaves 30 grams Tamarind , small lemon sized ball Ingredients for Seasoning: 1/4 teaspoon Mustard seeds (Rai/ Kadugu) 2 Dry Red Chillies 3-4 Curry leaves 1 teaspoon Oil , for tempering Salt , to taste     10   10     To begin making the Thengai Thogayal recipe, in a small pan; roast the fenugreek seeds, dry red chillies and urad dal until it releases a roasted aroma and slightly browned.Now grind the roasted ingredients, the grated coconut,the tamarind and curry leaves together until it forms a smooth paste. Check the salt levels of the Thengai Thogayal and adjust to suit your taste.Heat a little oil in a tadka pan; add mustard seeds, dry red chillies and curry leaves. Allow it to crackle and the red chillies to roast. Add the seasoning to the Thengai Thogayal.Serve the Thengai Thogayal along with a hot bowl of rice and ghee or dosa idli.