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You are here: Home / Chutneys and Dips / Paruppu Thogayal Recipe, How to make Paruppu Thogayal

Paruppu Thogayal Recipe, How to make Paruppu Thogayal

November 24, 2015 24 Comments

Recipe for Paruppu Thogayal, the dal or lentil chutney from TamilNadu using toor dal. Before I even go into the recipe, let me start off by saying that I know my paruppu thogayal looks like hummus. Imagine making something so drab and brown look pretty! I just ran out of ideas so make a dent with the back of the spoon, sprinkled some Kashmiri chilli powder over it and then poured some nallennai on top.

Paruppu Thogayal Recipe, How to make Paruppu Thogayal

I can’t think Paruppu Thogayal without thinking of Kavya, my niece. This is her absolute favourite! The sis makes it super well and this is one of those recipes that I learnt for TH. Super easy, very versatile, and you can find a few good uses for it apart from just mixing it with rice.

Also check out:
Moong dal thogayal recipe
Kothamalli thogayal recipe
Chow chow thogayal
Eggplant chutney
Thakkali Chutney
Peanut chutney

Paruppu Thogayal / Lentil Chutney Recipe

Makes about 1.5 cups 
Serves 4
Preparation time: 2 mins
Cooking time: 15 mins

Ingredients:
1 cup of toor dal / thuvar dal
1/4 to 1/3 cup of grated coconut
3 cloves of minced garlic (optional)
3-4 of dry red chillies
A pinch of hing / perungaayam / asafoetida
2 tbsp of oil
Salt

Instructions:

1. Heat oil in a wide pan and add the toor dal. Fry until reddish golden brown – about 3-4 mins.

Paruppu Thogayal (Lentil Chutney / Dip)

2. Switch off flame and add the coconut and minced garlic (you can also add chopped garlic pieces since you are going to grind it anyway). Mix well.

Paruppu Thogayal (Lentil Chutney / Dip)

3. Next, add the red chillies and the hing. Mix well with salt. Set aside to cool completely.

PS: You can combine steps 2 and 3 and add everything in one go.

Paruppu Thogayal (Lentil Chutney / Dip)

4. Grind to a coarse paste with enough water.

Paruppu Thogayal (Lentil Chutney / Dip)

Done! Goes best with rice and vatral kuzhambu. Absolutely yum! TH also lives paruppu thogayal and curd rice.

Notes:

– You can add a hint of tamarind if you wish, and omit the garlic if you don’t like the flavour. Also, use this as a dip for pita bread or chips, will taste great and will be a good change from the traditional party dips.

– If you prefer a more smooth paruppu thogayal, soak the roasted dal mixture for about an hour and grind to a smooth paste. You can omit the coconut if you wish too. Another idea that my sis does is to powder the dal mixture, add water to the mixie jar and let it soak in the jar for 30 mins. Grind a bit more, add a bit more water, let it soak, and then after another 30 mins, grind it fully. This will reduce the need for more bowls and you can get it all done in the mixie jar – soaking and grinding.

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By nags Filed Under: Chutneys and Dips, Tamil Recipes, Uncategorized

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Reader Interactions

Comments

  1. deadhead

    June 19, 2012 at 1:40 am

    Hey, just wanted to say i love your blog, and i got reminded of my mom's thogaiyal and decided to make after a hectic monday at work, but i dunno it tastes a bit different than what my mom used to make. I did not use the garlic though, is there any other ingrediants she might have used? i will try the tamarind once this batch gets over. I just wanted to know if there is anything else i can try it with. Also i used unsweetened coconut flakes, could that be the reason? Let me know, waiting to hear some good suggestions! thanks

    Reply
    • Nagalakshmi V

      June 19, 2012 at 3:36 am

      hey there, thanks for trying this. paruppu thogayal is not something i grew up eating so i just picked up the recipe randomly from here and there. can you check with your mom how she makes it? garlic is not traditionally a part of paruppu thogayal so you did right by trying to eliminate that. apart from that, can't think of why it's different.

      by coconut flakes do you mean the dry version? that could change the flavour quite a lot. if you can't get freshly grated coconut, try frozen, but not dessicated.

      Reply
    • deadhead

      June 19, 2012 at 4:21 pm

      Hey thanks for the prompt reply – ya i had used dessicated flakes- also my mom's recipe seems to be totally different- she used ginger,uruad dal, etc etc. But nevertheless i liked what i tried and am going to try out some of your other recipes!! great job with the pics and the step by step demonstration- so much easier than following a video also!

      Reply
  2. Rose from Magpie's Recipes

    March 2, 2012 at 3:37 am

    you have definitely made something that could look boring look anything but! Looks and sounds delicious 🙂

    Reply
  3. Anu Nandu

    February 15, 2012 at 5:47 am

    Do you have a big fat like button somewhere on your blog? I want to hit it a few times.

    Reply
  4. rahul aggarwal

    February 12, 2012 at 8:20 am

    i must try this.

    this looks easy to prepare !

    Reply
  5. Susee

    February 11, 2012 at 4:39 pm

    thnx Nags 🙂 plz keep this wek 🙂

    Reply
  6. Ambika

    February 10, 2012 at 3:16 am

    Yum!! Comfort food at its best, rasam and paruppu thogayal!! Beautiful presentations!

    Reply
  7. Kanchan

    February 10, 2012 at 1:48 am

    Never knew what this was called, but we get them as a south Indian daal chutney , will prepare it soon !

    Reply
  8. Rathai

    February 9, 2012 at 7:09 pm

    Your pictures always turn out well. The paruppu thogayal is no exception. To me it looks absolutely sumptuous! 🙂

    Reply
  9. Anu

    February 9, 2012 at 4:09 pm

    Looks so mouthwatering.

    Reply
  10. Aarthi

    February 9, 2012 at 2:48 pm

    this is the all time fav chutney in my house..urs looks awesome

    Reply
  11. Kadhyaa

    February 9, 2012 at 2:02 pm

    looks so much like hummus loved the idea

    Reply
  12. DEESHA

    February 9, 2012 at 1:40 pm

    It does look like hummus 🙂 I love mixing this with steamed rice. Comfort meal.

    Reply
  13. Hema

    February 9, 2012 at 12:53 pm

    Love the art work on the thogayal, can have this with some rice and potato fry..

    Reply
  14. zareena

    February 9, 2012 at 9:30 am

    An amazing dish. Looks really yummy and simple tooo…

    Reply
  15. jeyashrisuresh

    February 9, 2012 at 9:18 am

    What a comfortable meal of paruppu thogiyal with milagu kuzhambhu. Love the addition of garlic

    Reply
  16. Kitchen Flavours

    February 9, 2012 at 8:40 am

    Hehehehe…then we call it Indian Lentil Hummus…what say? new to me…looks yum…

    Reply
  17. Farah

    February 9, 2012 at 8:23 am

    wow….can imagine eating this with rice and rasam! …lovely!

    Reply
  18. Premalatha Aravindhan

    February 9, 2012 at 8:15 am

    wow delicious thogayal,i love to have this with rasam:) Tempting clicks…

    Reply
  19. Harini

    February 9, 2012 at 8:06 am

    Ha ha! Exactly what I thought – why is paruppu thogayal having oil on top? 🙂 Yes, this is one of the reasons I still haven't posted my pudina thogayal yet. Yours looks delicious, Nags. In my version I do not use garlic but otherwise its the same. And like Archana says, so delicious with just rasam and rice!

    Reply
  20. Joyful

    February 9, 2012 at 7:57 am

    This looks very good. I just have a couple of questions. Is toor dal, the same as green lentils? Do you use fresh cocunut or can you buy big flake cocunut? Last question, how do you grind it all together when you are done? Can you use a food processor? Thanks so much as I want to try this recipe sometime.

    Reply
  21. Archana Chari

    February 9, 2012 at 7:46 am

    I love with with milagu kuzhambu! It is a digestive remedy dish back home. Make a nice roast curry, some rasam and its all bliss!

    Reply
  22. Sharmilee! :)

    February 9, 2012 at 11:12 am

    This is my fav comfort food…looks yum

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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