Paruppu Thogayal is a very delicious thogayal variety that is more like an accompaniment than a mix for rice. Its a best side dish for Aracha Rasam, Jeera Rasam, Milagu Kuzhambu or Vathakuzhambu or any other rice varieties.
Paruppu thogayal is more of an accompaniment type than a mix for hot steaming rice. Its less spicy than most of the thogayal varieties and that’s why its being served as a side dish for rasam varieties like Aracha Rasam, Jeera rasam or Kuzhambu varieties like Vathakuhambu, Milagu Kuzhambu etc. We can mix this paruppu thogayal with rice but because of its less spice it will taste little bland.
I often make Thogayal with mint leaves, Coriander leaves or with veggies like chow Chow, Ridge Gourd or simply with Coconut. All of this thogayal tastes so good when mixed with rice. Sometimes we feel to have a light lunch after a heavy festive treat or a treat from auspicious events like marriages or other occasions. Aracha Rasam or Jeera rasam with Paruppu Thogayal is an excellent combo and would help to soothe our tummy.
Paruppu Thogayal | Thuvaiyal Recipes | Sidedish for Lunch
Course: Side Dish, Thogayal
Cuisine: Indian, South Indian, Tamil Nadu
Equipments Needed
Mixer Grinder
Prep Time: 5 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 20 minutesminutes
Servings: 4people
Calories: 166kcal
Author: Sowmya Venkatachalam
Paruppu Thogayal is a very delicious thogayal variety that is more like an accompaniment than a mix for rice. Its a best side dish for Aracha Rasam, Jeera Rasam, Milagu Kuzhambu or Vathakuzhambu or any other rice varieties.
Pour the ghee in the pan and fry the peppercorns, red chillies and toordal till the dal changes its color to light brown.
Grind these along with the salt, curry leaves and grated coconut by adding water ltitle by little and grind it to coarse but thick paste. The thogayal should not be so much dry and crumbly or it cannot be so smooth paste like chutney. So add water little by little at a time and grind the thogayal.
Paruppu thuvayal is ready to serve with plain rice or with Aracha Rasam, Milagu Rasam, Jeera Rasam or Vathakuzhambu
Video
Notes
Curry Leaves are optional but surely adds a great flavor
Be cautious while adding water in the mixer grinder. Adding too much water makes the thogyal like chutney.
We can also make paruppu thogayal with moong dal instead of toor dal
Generally Paruppu Thogayal is served as a side dish for Rasam varieties like Aracha Rasam, Jeera Rasam etc.
Try not to store it in Fridge. It might crumble when you take this out of fridge and use it later.
Nutritional Info
Nutrition Facts
Paruppu Thogayal | Thuvaiyal Recipes | Sidedish for Lunch
Amount Per Serving (1 g)
Calories 166Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 28g9%
Protein 12g24%
* Percent Daily Values are based on a 2000 calorie diet.
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Method:
Pour the ghee in the pan and fry the peppercorns, red chillies and thurdhal till the dhal changes its color to light brown.
Grind these along with the salt, curry leaves and grated coconut by adding water ltitle by little and grind it to coarse but thick paste. The thogayal should not be so much dry and crumbly or it cannot be so smooth paste like chutney. So add water little by little at a time and grind the thogayal.
Paruppu thuvayal is ready to serve with plain rice or with Jeera Rasam. Aracha Rasam etc.,
For Paruppu thuvayal, add a few pieces of fresh curry leaves if you have them while grinding, it will taste so much better. Also grated coconut – 1/2 cup in this recipe seems excessive. Instead use just 2-3 tbsp of grated coconut. After grinding for thuvayal, make vagaar (mustard seeds sputtered) and some hing and one red chilli optionally and add to this thuvayal. Enjoy !!
Hello! Subbu aunty again, thank you for your willingness to try out with curry leaves. When I travel with family, I make this dry ground, with no coconut. Add a few tablespoons of water just before eating, and you can actually eat this with any other rice (like lemon rice or puliyotharai), or even chapati or pita bread and ofcourse get your daily intake of protein from the toor dhaal. Thanks again, Geetha
Dear subbu aunty, Happy new year to you. Would you be knowing a quick way to prepare uppuma (upma) koyakkattai? Appreciate if you can share that. If you know how to make this with Bulgar wheat (lapsi or broken wheat), instead of idli rava, that will be great ….Geetha
For Paruppu thuvayal, add a few pieces of fresh curry leaves if you have them while grinding, it will taste so much better. Also grated coconut – 1/2 cup in this recipe seems excessive. Instead use just 2-3 tbsp of grated coconut. After grinding for thuvayal, make vagaar (mustard seeds sputtered) and some hing and one red chilli optionally and add to this thuvayal. Enjoy !!
HI, Thanks. Let me try your version, and let you know the same. Thanks for your comments.
Hello! Subbu aunty again, thank you for your willingness to try out with curry leaves. When I travel with family, I make this dry ground, with no coconut. Add a few tablespoons of water just before eating, and you can actually eat this with any other rice (like lemon rice or puliyotharai), or even chapati or pita bread and ofcourse get your daily intake of protein from the toor dhaal. Thanks again, Geetha
Dear subbu aunty, Happy new year to you. Would you be knowing a quick way to prepare uppuma (upma) koyakkattai? Appreciate if you can share that. If you know how to make this with Bulgar wheat (lapsi or broken wheat), instead of idli rava, that will be great ….Geetha
thogayal looks superb!
It tastes very bland….any suggestions to make it taste more appetising…
We tried this recipe, and it tastes very authentic! thanks for sharing!
Very simply one
Super
Today I did Tanjore podalangai Poricha kuzhambu and paruppu thogayal with ginger and garlic. Thanks for the recipe Mammi.
Hello Anusha, Thanks for your comments !.