Ingredients
Thoor dhal (thuvaram paruppu) - 1/2 cup
Bengal gram (kadalai paruppu) - 1/4 cup
Pepper - 1/2 teaspoon
Red chilly - 6
Grated coconut - 2 tablespoon
Salt - for taste
Asafoetida (perungaayam) - small piece
Sunflower oil - 1 teaspoon
Preparation
Thoor dhal (thuvaram paruppu) - 1/2 cup
Bengal gram (kadalai paruppu) - 1/4 cup
Pepper - 1/2 teaspoon
Red chilly - 6
Grated coconut - 2 tablespoon
Salt - for taste
Asafoetida (perungaayam) - small piece
Sunflower oil - 1 teaspoon
Preparation
- Heat oil in a pan for 2 minutes and add asafoetida
- Add thoor dhal, bengal gram, chilly, pepper in the pan and roast till they turn golden brown. Turn off the stove
- Let it cool for 5 minutes
- Add these ingredients in a mixer grinder. Add coconut and salt.
- Coarsely grind them
Sourness is missing in this recipe. Squeezing lemon does not improve the taste. Also missing is the curry leaf, mustard seasoning.
ReplyDeleteYou never season a Paruppu Togaiyal
ReplyDeleteParuppu thugayal must be made bland to contrast with spicy rasam or milagu or vathal kuzhambu
DeleteActually, this thuvayal is to be paired with vathral kuzhambu, which has all the sourness and spice. It's also great with plain boiled rice. The thuvayal I make dispenses with pepper and bengal gram dal while the tuvar dal is slow-broiled without oil. I use gingelli oil to fry the asafoetida and red chillies. By the way, the latter's quantity can be halved.
ReplyDeleteI love this thuvaiyal. And Paruppu thuvaiyal and manathakkali vathal kuzhambu is the best combination ever. And yes, the vathal kuzhambu gives sourness. Paruppu thuvaiyal is supposed to be plain and hot in taste. This is a very good recipe. Thanks for sharing,
ReplyDeleteYou can try adding a pinch of tamarind. This gives a slightly different taste but blends well.
ReplyDeleteThen it can be anything else but not traditional parupputhogayal which must invariably bland yet subtle in taste
DeleteYou can try adding a pinch of tamarind. This gives a slightly different taste but blends well.
ReplyDeleteEven it goes well with Kerala style kanji. .
ReplyDeleteIs there any variety of Paruppu thogayal with out coconut and red chilly.
ReplyDeleteI guess a little water must be added while grinding. Intended end product is like thick chutney not powder, as I guess from the name Thogayal. Novices like me may end up with a powder -- even that might be ok as ready-mix.
ReplyDeleteMy mother used to add 5-6 pepper corns and 1-2 green chillies instead of the red ones. We used to call it vellai thogayal. Absolutely fab with vathakuzhambu!
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