Paruppu thogayal is an authentic dish which can be mixed with rice along with a dollop of ghee.Also it is eaten as side for milagu rasam,poondu kulambhu and milagu kulambhu also.
Back in my grandparents place the leftover rice will turned to a rice ball mixed with this chutney.
My grandmother made this chutney in the stone mortar,mixed it with rice and used to make a lemon sized ball and gave us.
But after coming to U.S this one has become in our lunch menu on a lazy day or wanted to eat something comfort.Here is the recipe.................................
Basic Information
Preparation time ~ 3 minutes
Cooking Time ~5 minutes
Serves ~ 2-3
Ingredients
| Ingredient | Quantity |
|---|---|
| Toordhal/thuvaram pauppu | 1/3cup |
| Coconut(grated) | 3tbs |
| Dried Red chilly | 2-3 |
| Garlic/poondu | 1clove |
| Black Pepper/milagu | 1/8tsp |
| Salt | 1tsp |
| Oil | 11/2tsp |
Method
Heat pan with oil fry the red chilly and remove it.Now add the toor dhal roast it in a medium flame till golden,finally add the pepper corns and put of the flame.Let it cool down.
Put everything in a blender jar and pulse it for 30 seconds,now add water and grind it to a coarse paste.
Paruppu Thogayal is ready.
Serve it along with rice and ghee.
- Grind the chutney to a bit coarse paste and adjust the consistency according to personal preference.
- Roasting the toor dhal in a medium flame is important to get roasted evenly.
11 comments:
yummy thogayal
Delicious and lovely looking dip.
Deepa
That looks very flavourful & delicious.
my fav.. nice tempting clicks
Yummy and tempting lentil dip.
delicious lovely thogayal
delicious and yummy thogayal....
Lately this thogayal has become my one of the favorite.. Looks tooo tempting and very delicious thogayal !!
I accept.. thogayal made in mortar stone is the best.. and i loved it... u reminds me of the good old days :) may i know from where did u get that spoon ?
mmmm.....yummmm... Looks mouthwatering. Amazing clicks
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