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.
Recipe Card:
Paruppu Thogayal | Thuvaiyal Recipes | Sidedish for Lunch
Equipments Needed
- Mixer Grinder
Ingredients
- 1 Cup Toor Dal (Pigeon pea) 1 Cup - 250ml
- 3 Red Chili
- ½ teaspoon Peppercorns
- 2 tablespoon Grated Coconut
- 1 teaspoon Ghee
- Salt As Needed
- Few Curry leaves Optional
Instructions
- 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
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.,
Paruppu Thogayal (Quick Version of the Video)
[arve url="https://www.youtube.com/watch?v=JseWuuzc0wg" align="center" title="Paruppu Thogayal" /]
