Vengaya Thogayal is a spicy and yummy onion chutney that can be served with rice, idly, dosa or chapati. This thogayal is very similar in taste to The Grand Sweets Onion Thokku. Find step-by-step pictures to make this delicious thogayal.
Sweet, spicy, tangy and all-round amazing in taste is how I would describe the flavour of Vengaya Thogayal. It is super simple to make and can be stored in the fridge for a few days making it a convenient condiment to have in hand to serve with your favourite meal.
Recipe Gem from my Mother-in-Law
This cracker of a recipe is from my mother-in-law. As she was listing the items that she had made for lunch on one of our nightly phone calls, she mentioned Onion Thogayal. It piqued my interest immediately.
Obviously, I asked her for the recipe, and I kid you not when I say my mouth was watering as she described the recipe. How I wished I was there to have her lunch with a generous helping of the thogayal on the side! So, I did the second-best thing – tried out the recipe the very next day.
The pressure was on because my husband has (obviously) tasted this thogayal made by his mother several times. So, recreating a family favourite recipe meant I had to keep up with the high standards that had been set.
Vengaya Thogayal prep was well and truly on the next day. The anticipation and excitement was real!
The Taste Test
I followed my mother-in-law’s recipe, as instructed, and I was in for a treat! I couldn’t even wait for the thogayal to cool down, I scooped some straight out of the pan and enjoyed it (no, don’t worry, there was no double dipping). It is one of those condiments that you keep going back for more.
Lunchtime came and went, and it was time for the verdict from the husband who is no stranger to the thogayal. I am pleased to inform you that I got a big thumbs up. He did say that it tasted quite like the one his mother makes. Yasss!
Since then, the recipe has been made a few times. This Vengaya Thogayal recipe is a keeper and it would be criminal to keep this one to myself without sharing with you.
Find the detailed recipe below to make this Vengaya Thogayal. Hope you enjoy making this as much as I do.
- Vengaya Thogayal is a spicy condiment. Adjust spice levels to suit your taste.
- Gingely oil or sesame oil is the clinching flavour for this thogayal. If you don’t have it or don’t prefer the taste, add any oil with neutral flavouring instead.
- I used red onions for this recipe, it gives that perfect amount of sweetness when caramelised. Red onions also gives that deep red colour.
- To make fenugreek powder, add a couple of teaspoons of fenugreek to a small blender jar, grind into a powder. Store the powder in a clean dry jar and use it in pickles and chutneys.
- Store the thogayal in a clean, dry container. It will keep well in the fridge for up to 5 days.
- Add a tomato or two when grinding the thogayal.
- Grind a handful of garlic with this thogayal for a superb flavour.
Serving Suggestions for Vengaya Thogayal
- Mix hot rice, sesame oil/ghee and a generous spoonful of the thogayal. Serve on its own or with chips or pappadam.
- This makes a yummy side dish for idly, dosa or rotis.
- Serve this as a side for curd rice.
- Smear a spoonful of the thogayal on toasted bread slices. Eat as open toasts or in a sandwich.
- Onion Thogayal makes an excellent dip for your cheese and cracker platter. Dip a cracker into the thogayal and enjoy!
Check Out these Yummy Chutney Varieties
- Onion – 3 if you are using large sized ones, 6 to 8 if you are using medium to small sized ones
- Dried red chillies – 12 or more if you like it spicy
- Tamarind extract/pulp – 1 Tbsp
- Fenugreek seeds/vendhayam/methi seeds powder – 1 ½ tsp
- Salt – As required
- Gingely oil/ sesame oil – 1/3 cup
- Mustard seeds – 1 tsp
- Cumin seeds/jeera – 1 tsp
- Asafoetida – ¼ tsp
- Peel and wash onions.
- Cut them into large chunks.
- In a blender jar add onion chunks, dried red chillies, tamarind extract and salt.
- Grind to a smooth paste. Avoid leaving chunky bits of the onions; use small amounts of water to optionally aid the grinding.
- Heat oil in a heavy bottomed saucepan or kadai.
- Add mustard seeds and let it crackle.
- Add cumin seeds and cook until it’s fragrant.
- Now gently pour the ground mixture into the pan.
- Sprinkle the asafoetida.
- Keep stirring until the mixture is mixed well with oil.
- Add the ground fenugreek seeds powder.
- Mix well to combine ingredients.
- The mixture will start bubbling. So, continue stirring carefully for 2 to 3 minutes on medium flame.
- Cover the pan and let it cook in medium flame until the fat oozes from the sides.
- Intermittently keep stirring the thogayal to prevent it from sticking to the bottom of the pan.
- This may take 10 to 15 minutes to achieve a thick consistency with the oil oozed out from the sides.
- Once done, turn off the stove.
- Transfer to a clean and dry container.
- Serve onion thogayal with hot rice, dosa, idly, rotis, crackers or even as a sandwich spread.
Step-by-Step Photo Instructions