Vengaya Thogayal | Onion Thogayal

Name: Onion Thogayal | Vengaya Thogayal
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 people
Ingredients: 1 Onion (Big Size or we can use 1 cup Baby Onions); 3 Red Chili; 2 tsp Urad Dal; 2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu); a Pinch Asafoetida (Asafetida / Hing); Few Curry Leaves; 1 tbsp Grated Coconut; 1 tbsp Coconut Oil; 1 tsp Mustard Seeds; ¾ tsp Salt; 1 tsp Tamarind Paste (or a pinch of tamarind)

Posted on Feb 2nd, 2013

by Sowmya Venkatachalam

Categories:

4.5 from 6 votes

Onion Thogayal | Vengaya Thogayal, a very easy to make thogayal variety which goes well with rice or Idli/dosa. Vengaya Thogayal has a mild sweetness of onion along with other spices.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

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Onion Thogayal, a perfect blend of sweetness from onion, spice from red chili, and sourness from Tamarind. Normally we do sambar and other varieties of kuzhambu very often which uses tamarind, dal and sometimes coconut. Sometimes I feel bored of using these regular recipes and really wanted to do some light meal. Onion Thogayal is one variety which I love to make as I always love to have spicy dish. Onion thogayal with Bittergourd/Ladysfinger stir-fry or with simple sutta appalam/Pappad great combination for our appetite.

We can serve Vengaya Thogayal with hot steaming rice along with a teaspoon of sesame oil or we can serve as an accompaniment for Idli/Dosa. This recipe is much similar to the Onion chutney. For Chutney we don’t use Bengal gram dal, also consistency of chutney is thin and smooth. Also Chutney can be served only as an accompaniment but thogayal can be mixed with rice too.

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Onion Thogayal | Vengaya Thogayal

Course: Thogayal

Cuisine: Indian, South Indian, Tamil Nadu, Tamilnadu

Equipments Needed

Heavy Bottomed Pan
Mixer Grinder

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: people

Calories: 70kcal

Author: Sowmya Venkatachalam

Onion Thogayal | Vengaya Thogayal, a very easy to make thogayal variety which goes well with rice or Idli/dosa. Vengaya Thogayal has a mild sweetness of onion along with other spices.

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Ingredients

1 Onion Big Size or we can use 1 cup Baby Onions
3 Red Chili
2 tsp Urad Dal
2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
a Pinch Asafoetida (Asafetida / Hing)
Few Curry Leaves
1 tbsp Grated Coconut
1 tbsp Coconut Oil
1 tsp Mustard Seeds
¾ tsp Salt
1 tsp Tamarind Paste or a pinch of tamarind

Instructions

Prepare Onion

If you are using big onion, roughly chop and set aside. If you use shallots, peel the skin and set aside

Preparing Grinding Ingredients

Heat a teaspoon of oil in a pan. Add urad dal, bengal gram dal, red chili, hing and fry till dal is light brown. Take these ingredients to mixer jar
Add the rest of the oil and add onion and saute the onions till translucent. When the onions turn translucent, add grated coconut and curry leaves and saute for a minute and then swtich off the flame

Grinding

Take everything to mixer jar. Add tamarind paste and salt. Grind everything to a coarse paste.

Serving Time

Serve the spicy and yummy Onion thogayal with hot steaming rice or with Idli/Dosa and enjoy the Thogayal!

Video

Notes

We can add half cup of chopped onion and half cup of shallots. Shallots add more taste than the big onions
We also add green chili instead of red chili

Nutritional Info

Nutrition Facts

Onion Thogayal | Vengaya Thogayal

Amount Per Serving (1 tbsp)

Calories 70 Calories from Fat 9

% Daily Value*

Fat 1g2%

Carbohydrates 5g2%

Protein 3g6%

* Percent Daily Values are based on a 2000 calorie diet.

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Method with Step by Step Pictures:

PREPARE ONION

If you are using big onion, roughly chop and set aside. If you use shallots, peel the skin and set aside

PREPARING GRINDING INGREDIENTS

Heat a teaspoon of oil in a pan. Add urad dal, bengal gram dal, red chili, hing and fry till dal is light brown. Take these ingredients to mixer jar

Add the rest of the oil and add onion and saute the onions till translucent. When the onions turn translucent, add grated coconut and curry leaves and saute for a minute and then swtich off the flame