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Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Course: Side Dish
Cuisine: Indian
Servings: 5
Author: Sangeetha Priya
  • Fresh or Dried Curry Leaves - 3 Tbsp or Curry Leaves Powder - 1 to 1.5 Tbsp
  • Small Onion - 5 Numbers Or Equivalent Big Onion chopped
  • Green Chili - 2 -3 Small Finger Size
  • Garlic - 3 Numbers
  • Chana Dal - 1 Tbsp
  • Tamarind - Small Gooseberry Size
  • Salt and Oil - As Needed
  • 1/2 tbsp Urad Dal and 1/2 tsp Mustard Seeds for tempering
  • Shredded Coconut - 1.5 Tbsp
  1. Soak tamarind in warm water.
  2. In 1.5 tbsp oil add chana dal fry till light golden brown.
  3. Then add roughly chopped garlic , green chili's and chopped onion.
  4. Add a 1/2 tsp salt so onion caramelizes soon.
  5. Saute till they turn tender and onion changes golden brown .
  6. Finally add soaked tamarind (not its water) and dried curry leaves or its powder.
  7. Mix all together for a while say 2 minutes in medium flame and remove from flame.
  8. Allow to cool completely and then add coconut and grind to fine paste.
  9. The thogayal we prepare has thick consistency, so dilute it as per your need.
  10. For diluting you may add fresh water or the water that used to soak tamarind.
  11. Finally temper mustard seeds in hot oil, saute urad dal to golden brown and add it to the chutney.
  12. Serve with Rice or Tiffin Varieties like shown here in the pictures.
Recipe Notes
  1. You can use red chili or chili flakes instead of green chili.
  2. You can skip tamarind completely for a unique taste or add 1 small size tomato saute after onion turns golden brown.
  3. And the leftovers can be just mixed in any tomato based kurma or in kuzhambu varieties.