Thogayal or chammanthi is a thick and coarse dip that is served with rice or dishes like dosa, idly ,appam etc. In SouthIndia many varieties of thogayal’ s are made with different ingredients. Coconut is the main ingredient in thenga chammamthi.It is also called thenga thogayal or thuvaiyal.
Coconut is grounded into a coarse paste along with chili and some other ingredients to make it spicy.In olden days chammanthi is grounded on stone motor and pestle called ammikallu.There is a unique taste when it is prepared in this way.Chammanthi will be very thick so very little water will be added to it.
No tempering is needed for coconut thogayal so no oil is required. There are different types of thogayal’s like dal thogayal, coriander leaves thogayal and many others. Here I have used red chili powder in this recipe you can also use green chili instead of red chili powder.
It is oil free , simple and easy to make with very few ingredients but healthy and tasty .
THENGAI THOGAYAL RECIPE:
| PREPARATION TIME – 10 MINUTES. |
| MAKING TIME – 3 TO 4 MINUTES. |
| SERVES – 3 TO 4 PEOPLE. |
INGREDIENTS:
Grated coconut – 1 Cup.
Cumin seeds – 1 Teaspoon.
Garlic – 1 or 2 Cloves.
Red chili powder – 1 Tablespoon.
Salt – To taste.
METHOD:
- In a blender add in the grated coconut,cumin seeds,red chili powder,garlic,and salt.Add less salt ,if needed you can add it latter.
- Pour one or two teaspoons of water.
- Grind into a coarse paste.Do not make it into a fine paste.
- Check the salt.If needed add more .
- And it is ready to serve.
NOTE:
Whole red chili can also be used.
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