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.
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.
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.
4. Grind to a coarse paste with enough water.
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.
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
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.
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!
you have definitely made something that could look boring look anything but! Looks and sounds delicious 🙂