Idicha sambol
5 minutes tasty dish with coconut is so flavorful. It tastes good with rice and Tiffin varieties.
Thogayal | thuvaival variety
It is similar to south indian thogayal. When it comes to Thogayal varieties most of the Thuvaiyal varieties we do in our homes will have a blend of vegetables, lentils, coconut, and spice. Compared to the chutney variety Thogayal are thick. This Sri Lanka version is without lentil
Can I use frozen coconut
Freshly grated coconut gives the best taste but you can use grated frozen coconut. Thaw them first then use. Avoid using dry coconut.
What tastes best with coconut sambal
rice, and sesame oil (or melted ghee) taste best. Thogayal varieties are also a great rice accompaniment with Rasam varieties, Milagu Kuzhambu, marandhu kuzhambu, Poondu Kuzhambu, or any tamarind-based Kuzhambu variety. I also like vengayam thuvaiyal with curd rice and curd semiya. You can also add water and serve it as a chutney with tiffin varieties
Should I saute small onion and curry leaves?
There are two version of thengai sambal. Raw small onion and sauteed version. I have used cast iron pan, I added them after turning off the stove but pan heat is enough to get rid of raw smell.
Can I pulse instead of mortar and pestle?
Yes you can pulse the ingredients and prepare the idicha thenga sambol
Lime or lemon juice?
Traditionally lime juice is used but that flavor is too strong for me so I used lemon. You can use lime or lemon according to your taste
Can I use tamarind instead
Yes, skip lime/lemon and use tamarind. I would recommend using soft tamarind for easy pulsinh. If tamarind is hard, microwave or soak in very little water and use it. You can also use 1/2 teaspoon of tamarind paste instead of tamarind.
Shelf life?
Since we use hand I would recommend to finish in 2 days.
Coconut based recipes in TMF
Other Thogayal recipes
Ingredients
1 teaspoon coconut oil 3 red chilli Curry leaves 8 small onion 3/4 cup coconut Required salt 1/2 lemon/lime
How to make coconut sambol with step by step pictures
first, heat coconut oil
Add red chilli; roast well
Turn off the stove
Add curry leaves and small onion
Mix well First crush red chilli and salt
Add onion and curry leaves; crush again
Furthermore add coconut; crush again
Finally add lime/lemon juice and crush
Mix well and serve
