Thengai karuvepillai thogayal (Coconut & Curry leaves dip, southindian variety)

We all love thengai thogayal, which is authentic and favorite in most of the Indian houses.

So I combined bunch of curry leaves (karuvepillai) to this recipe. As it’s good and healthy and tasty too.

Here is the recipe.

Check out the step by step pictures.


Grated coconut- 3 tablespoons

Curry leaves – 1 cup

Red chilies – 4 nos

Urad dal – 2 tablespoon

Pepper corns- 1/2 teaspoon

Tamarind paste -2 teaspoons

Salt as needed

Asafetida powder -1 teaspoon

Root turmeric – 1/4 piece

Oil/ghee- 3 teaspoon


1. In a pan add oil/ ghee and add the red chilies. Then add the urad dal, pepper corns and asafetida powder. Sauté until golden brown and add the washed curry leaves. Then add the root turmeric.

2. Now once they are sautéed add the grated coconut fry for few seconds and then allow it to cool. Then add them into the blender and add tamarind paste, salt and little water.

3. Grind them altogether into a coarse paste and not really smooth.

The thogayal is ready.

The taste is great and spice, salt and tamarind is perfect with this measurement. If you have kids and feel the spice is too much please reduce one red chili.

Best served with rice, curd rice, Dosa.



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