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.
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