Posted in Accompaniments



This is also one of the side dish for molguttals.  Also a dish in itself, it can be mixed with rice and ghee and any curry as sidedish this too makes a complete meal. There are many variations and they can  be made using veggies or combination of dals. Many think this and chutney are same. But there’s a difference in both. Although both look a little similar, the additions of dal/veggies makes them different.



Fresh Scraped Coconut – 1 cup

Urad Dal – 2 tbsp

Chana Dal: 2 tbsp

Dried Red Chillies – 2 or 3

Asafoetida – small pinch

Tamarind – small piece

Oil – 1 tsp

Salt to taste


  1. Heat a Kadai with oil.
  2. Add the asafoetida piece, once it puffs up well, add the dals and fry till golden.
  3. Also add the red chillies and fry till they turn bright.
  4. Add the tamarind and coconut and fry for 2 to 3 minutes on medium heat.
  5. Cool and grind along with salt and green chillies.
  6. Add a tsp or two of water and grind to a coarse paste semi solid paste.
  7. Transfer to a bowl.
  8. Serve with plain rice, Molaguttal or curd rice.





Hi This is my chance to introduce myself. I am Parvathi, the author/owner of this space. I blog here about recipes that are simple yet tasty. I try to improvise on recipes without compromising on taste. Cooking is my passion. Though I am not very perfect, I love the imperfections and as they say “there’s always scope of better”. I like to follow that. I believe there’s a story for each recipe and the way it is developed. Also creativity is the secret ingredient of cooking. My inspiration for cooking comes from my mom. As cliched as it sounds, for me she is the best cook. 🙂 Cooking for me is a stress buster. Hoping this space help you too whip some amazing dishes and earn praises from your loved ones. Gmail: Instagram: foodaterian Twitter:

2 thoughts on “Thogayal

  1. Pingback: Keerai Molguttal

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