Paruppu Thuvaiyal (Paruppu Thogayal / Dhal Thuvaiyal)

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


  1. Heat oil in a pan for 2 minutes and add asafoetida
  2. Add thoor dhal, bengal gram, chilly, pepper in the pan and roast till they turn golden brown. Turn off the stove
  3. Let it cool for 5 minutes
  4. Add these ingredients in a mixer grinder. Add coconut and salt.
  5. Coarsely grind them

9 comments:

  1. Sourness is missing in this recipe. Squeezing lemon does not improve the taste. Also missing is the curry leaf, mustard seasoning.

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  2. You never season a Paruppu Togaiyal

    ReplyDelete
    Replies
    1. bmniac@gmail.com16 July 2017 at 10:47

      Paruppu thugayal must be made bland to contrast with spicy rasam or milagu or vathal kuzhambu

      Delete
  3. Actually, 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.

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  4. I 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,

    ReplyDelete
  5. You can try adding a pinch of tamarind. This gives a slightly different taste but blends well.

    ReplyDelete
    Replies
    1. bmniac@gmail.com16 July 2017 at 10:50

      Then it can be anything else but not traditional parupputhogayal which must invariably bland yet subtle in taste

      Delete
  6. You can try adding a pinch of tamarind. This gives a slightly different taste but blends well.

    ReplyDelete
  7. Even it goes well with Kerala style kanji. .

    ReplyDelete