Paruppu thogayal | Paruppu thuvaiyal for rice
Paruppu thogayal is a chutney recipe prepared as an accompaniment for rice, made with lentils. The recipe for paruppu thuvaiyal is available with a video.
Try this tasty parupu chutney with a roasted appalam on the side for a yummy meal. Being a chutney lovers’ family, Parupu thuvayal is a regular dish in my kitchen.
Especially when I am running out of time to soak dal, I quickly make this thogayal with some yum vegetable on the side and rice. A full dose of protein can be consumed from the lentils of this paruppu chutney.
Always make sure to fry the lentils (toor dal and gram dal) slowly and evenly in a medium heat setting to get a crisply roasted effect of the perfect thuvayal. Try this paruppu chutney with rasam rice which is another awesome combination I like.
Moreover, the whole peppers and garlic pods give the natural heat required for the thogayal. In addition, we also add red chillies based on our spice needs.
Further, paruppu thogayal doesn’t need an extra tempering as it has its salt and spice on its own.
For lentil lovers, there is more to explore, Paruppu urundai Kuzhambu
Paruppu rasam and Kara paruppu.
Similar delicious thogayal/chutney recipes and more below the post:
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Paruppu thogayal | Paruppu thuvaiyal for rice
Ingredients
Ingredients:
- 2 tbsp oil
- ½ cup toor dal (4 tbsp)
- ¼ cup gram dal (2 tbsp)
- 4 garlic pods
- ½ tsp peppercorns
- 4 red chillies
- 2 tbsp coconut
- Tamarind (small piece)
- 1/2 tsp rock salt
Instructions
Recipe:
- Heat oil in a flat pan, and add toor dal first.
- Fry the toor lentil for a min in oil, add gram dal.
- Saute continuously to fry the lentils properly to golden brown color.
- In around 4 to six minutes in medium heat, dal turns into golden and crispy.
- Add garlic pods and fry for two mins.
- Next, add whole black peppercorns and red chillies.
- Let the chillies become hot and crisp.
- Finally, add coconut pieces or grated coconut and saute well for few minutes in the oil along with the other ingredients.
- Switch off the stove, add a small piece of tamarind and required rock salt for the thogayal.
- Let the mixture cool down a bit and grind into a coarse thick thogayal. Add only the required amount of water to grind the paruppu thuvaiyal.
- Serve this paruppu thogayal with hot rice topped with ghee/gingelly oil and papad.
Video
Notes
1) If you wish, you can add a tablespoon of whole urad dal along with gram dal.
2) Paruppu thogayal tastes good when ground coarsely and it is the best combination with hot rice.
Nutrition
Recipe:
- Heat oil in a flat pan, and add toor dal first.
- Fry the toor lentil for a min in oil, add gram dal.
- Saute continuously to fry the lentils properly to golden brown color.
- In around 4 to six minutes in medium heat, dal turns into golden and crispy.
- Add garlic pods and fry for two mins.
- Next, add whole black peppercorns and red chillies.
- Let the chillies become hot and crisp.
- Finally, add coconut pieces or grated coconut and saute well for few minutes in the oil along with the other ingredients.
- Switch off the stove, add a small piece of tamarind and required rock salt for the thogayal.
- Let the mixture cool down a bit and grind into a coarse thick thogayal. Add only the required amount of water to grind the paruppu thuvaiyal.
- Serve this paruppu thogayal with hot rice topped with ghee/gingelly oil and papad.
Tips:
1) If you wish, you can add a tablespoon of whole urad dal along with gram dal.
2) Paruppu thogayal tastes good when ground coarsely and it is the best combination with hot rice.
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