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Home » Recipes » Thuvayal

Paruppu Thuvayal Recipe | Paruppu Thogayal Recipe

Last Updated On: Jul 27, 2019 by Sowmya Venkatachalam

Paruppu Thogayal
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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.

Table of Contents

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    • Recipe Card:
  • Paruppu Thogayal | Thuvaiyal Recipes | Sidedish for Lunch
        • Equipments Needed
    • Ingredients
    • Instructions 
    • Video
    • Notes
    • Nutritional Info
    • Method:
    • Paruppu Thogayal (Quick Version of the Video)

Recipe Card:

Paruppu Thogayal
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Paruppu Thogayal | Thuvaiyal Recipes | Sidedish for Lunch

Course: Side Dish, Thogayal
Cuisine: Indian, South Indian, Tamil Nadu
Equipments Needed
  • Mixer Grinder
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Servings: 4 people
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.
Print Recipe

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

  1. Curry Leaves are optional but surely adds a great flavor
  2. Be cautious while adding water in the mixer grinder. Adding too much water makes the thogyal like chutney. 
  3. We can also make paruppu thogayal with moong dal instead of toor dal
  4. Generally Paruppu Thogayal is served as a side dish for Rasam varieties like Aracha Rasam, Jeera Rasam etc. 
  5. 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 166 Calories 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:

  1. Pour the ghee in the pan and fry the peppercorns, red chillies and thurdhal till the dhal changes its color to light brown.
  2. 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.
  3. Paruppu thuvayal is ready to serve with plain rice or with Jeera Rasam. Aracha Rasam etc.,

Paruppu Thogayal (Quick Version of the Video)

 

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About Us

Hi! I'M SOWMYA.

Welcome to Subbus Kitchen!
I’m an IT professional with a passion for cooking. Inspired by my mother-in-law Subbalakshmi’s culinary wisdom and supported by my husband Venkatachalam, Subbus Kitchen celebrates flavors, heritage, and the joy of cooking!

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