Thengai Mangai Thogaiyal | Coconut Raw Mango Thuvaiyal | Recipe with Video

Thengai Mangai Thogaiyal – A delicious tangy thogaiyal made with raw mango, coconut and spiced up with green chillies.
thengai mangai thogaiyal
Thengai Mangai Thogaiyal recipe with video and step by step photos. Thuvaiyal or thogaiyal is inseparable from the tamil cuisine. There is thengai thogaiyal (coconut thogaiyal) for steamed rice, paruppu thogaiyal (dal thogaiyal) for vathal kuzhambu, inji thogaiyal (ginger thogaiyal) for sodhi (tirunelveli special kuzhambu made with coconut milk), ellu thogaiyal (sesame seeds thogaiyal) for ulutham paruppu sadham (black gram dal rice) and the list goes on and on. Almost every thogaiyal goes well with curd rice.

Thogaiyal is usually thicker than chutney and it doesn’t have to be seasoned with mustard and other spices. It tastes best when ground in ammi (stone mortar that was used for grinding in the olden days). It is interesting to watch people in villages grinding masalas using ammi even today. The dry ingredients are powdered first by rolling the top stone roller back and forth. The wet ingredients are added next and ground to the required consistency by sprinkling water when needed. After grinding, they collect everything, roll into a ball with single hand just like that and transfer to the bowl. 

This delicious thengai mangai thogaiyal is adapted from Mrs.Revathy Shanmugam’s recipe and it is really simple to prepare. I changed the recipe to suit my taste. It requires just a few ingredients and it is great as a side with steamed rice mixed with any kuzhambu, curd rice or even idlies and dosas. Here goes the recipe of this delicious and tangy thengai mangai thogaiyal.

recibites_iconRaw coconut is rich in saturated fat.

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Thengai Mangai Thogaiyal Recipe:

Cuisine : Tamilnadu
Category : Thogaiyal
Makes : 5 servings

Preparation Time : 5 min
Cooking Time : 5 min

Click the below video to learn how to make thengai mangai thogaiyal.

Thengai Mangai Thogaiyal – ReciCode

Heat oil in a pan → Fry urad dal till it changes colour → Add cut green chillies & fry for 3-4 sec → Add grated raw mango & saute for 20 sec → Add grated coconut, curry leaves, salt & saute for 10 sec → Switch off the heat → Cool & grind to a thick, smooth paste by adding as little water as possible → Serve thengai mangai thuvaiyal with steamed rice, curd rice, idli or dosa.


Ingredients :

  • 1/2 cup Grated Coconut
  • 1/2 cup Grated Raw Mango
  • 4 Green Chillies, cut into pieces
  • 2 tsp Urad Dal
  • 5-6 Curry Leaves
  • 1 tsp Oil
  • Salt as required

 How to make Thengai Mangai Thogaiyal?

1. Heat oil in a pan.
2. Add the urad dal and fry over medium heat till it changes colour. Let it not become dark brown in colour.
3. Add the cut green chillies and fry for 3-4 sec. This thogaiyal tastes good only if the sharp tangy flavor of raw mango is balanced by green chillies. So adjust the quantity of green chillies accordingly.
4. Now add the grated raw mango and saute for 20 seconds.
5. Add the grated coconut, curry leaves and mix well.
6. Sprinkle salt and mix well. Saute for just 10 seconds and switch off the heat.
7. Cool and grind to a thick smooth paste by adding as little water as possible.
8. Serve this delicious thengai mangai thogaiyal with steamed rice, curd rice, idli or dosa.

 Thengai Mangai Thogaiyal – Step by step photos

1. Heat oil in a pan.

2. Add the urad dal and fry over medium heat till it changes colour. Let it not become dark brown in colour.

3. Add the cut green chillies and fry for 3-4 sec.

4. Now add the grated raw mango and saute for 20 seconds.

5. Add the grated coconut, curry leaves and mix well.

6. Sprinkle salt and mix well. Saute for just 10 seconds and switch off the heat.

7. Cool and grind to a thick smooth paste by adding as little water as possible.

8. Serve this delicious thengai mangai thogaiyal with steamed rice, curd rice, idli or dosa.

 

Notes

  • Coriander leaves may be used instead of curry leaves.
  • You may season the thogaiyal with mustard.


Happy Cooking!

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