Paruppu Thogayal
Paruppu Thogayal is a chutney made with Tur dal, coconut and red chillies. It is served as a side dish along with rasam rice and curry.
Ingredients
- 1 cup Tur Dal 180-200g
- 4-5 Dried Red Chillies
- 5-6 cloves Pepper Corns
- ½ cup Grated Coconut
For Tempering
- 1 tbsp Cooking oil gingelly oil (sesame oil)
- ½ tsp Mustard seeds
- 1 tsp Split Urad Dal
- ½ tsp Asafoetida Powder
- 1 sprig Curry Leaves
Instructions
- Wash the Tur dal in water until the water runs clear. Soak the dal water with an inch of water above to allow the dal to expand. Let the dal soak for a minimum of 30 minutes. (Do not soak for more than 2 hours)
- While the dal is soaking on a small pan, dry roast the red chillies first until it becomes crisp. It should take about a minute. Remove the red chillies and then add the pepper. Pepper will roast quickly. Once the pepper begins dancing on the pan, turn off the pan and allow them to cool down on a plate.
- Once the soaking is complete, drain the water thoroughly and add it to a mixer jar. Add the grated coconut and the roasted red chilli and pepper.
- Do not add any water, run the mixer until the thogayal is a thick yet slightly coarse paste. We like some texture to the thuvayal, but if you prefer, you can grind it to a smooth paste.
- The last step is to temper the Paruppu Thuvayal.Place a tadka pan on a low-medium heat. Add 1 tbsp of oil and allow it to warm up.
- Next, add the mustard seeds, split urad dal and allow them to sputter. You can now add the curry leaves and asafoetida powder. Turn off the flame and add this tadka to the Paruppu Thogayal
- Add ½ tsp of salt and mix all the ingredients well.
- Your Paruppu Thuvayal is ready to be served. Serve this with a simple rasam, rice and potato curry.