Paruppu Thogayal | Thuvaiyal Recipes | Sidedish for Lunch
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.
Servings: 4 people
Calories: 166kcal
Equipment
- 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.
Nutrition
Serving: 1g | Calories: 166kcal | Carbohydrates: 28g | Protein: 12g | Fat: 1g