Thengai (Coconut) Thuvayal

by Kamala on February 20, 2010


Thengai (Coconut) Thuvayal is prepared in many ways with slight variations. This is a very good side dish for rice and can be mixed with rice also to eat.  Sometimes used as side dish for snacks. Coconut is known as Thengai in Tamil and as Nariyal in Hindi.

Serves: 2
Cooking time: 10 minutes


  • Coconut – 1/8th of a full coconut Thengai_Coconut_Thuvayal_1
  • Green chilli – 1 no
  • Red chilli – 1 no
  • Tamarind – peanut size (adjust as per your taste)
  • Ginger – small piece
  • Urad dal – handful
  • Asafetida powder – pinch
  • Curry leaves – few
  • Salt – as per taste
  • Oil – ½ tea spoon


  • Peel and cut ginger into pieces; cut coconut into pieces.
  • Heat a pan, add red chilli, urad dal, asafetida powder and fry till urad dal is red; then add ginger, curry leaves, green chilli and fry for few seconds; then add coconut and fry for few seconds; remove and allow it to cool.


  • Grind all fried items with tamarind by adding little water.
  • Enjoy aromatic Thengai Thuvayal with rice.



  • Use fresh coconut.

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