Paruppu Thogayal / Lentil Chutney is a simple recipe, which is made with toor dal and grated coconut along with spices.The color of chutney depends on how long you fry lentil. Keep the flame on medium low and fry the lentil evenly. Do not leave it unattended as it may get burnt. While grinding add little by little water and grind to a coarse paste. This chutney can be had with hot steamed rice or with rasam rice. While serving with steamed rice mix along with sesame oil or ghee and relish. When you are feeling lazy and yet need to make something tasty and comforting dish in a short time, then this dish is for you. You can even have this along with Rasam rice. Let us now see how to prepare this chutney.
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- 1/2 Cup Toor dal/Thuvaram paruppu
- 8 Sambar Onions
- 1/2 Tomato
- 2 small Garlic pods
- 1 Tamarind small gooseberry size
- 1 strand Curry leaves
- 4 Dry Red Chili
- 1 tbsp Coriander seeds
- 1/4 cup Coconut grated heaped
- 1 tsp Thalikkum Vadagam or mustard seeds
- salt to taste
- 3 tsp oil
- Finely chop onion, tomato and set aside. Heat a Kadai, add a tsp of oil. Once oil gets heated add toor dal and roast it in low flame till it turns golden brown. Transfer to a plate and set aside.
- Now in same Kadai add remaining 2 tsp of oil. Once oil gets heated add vadagam, coriander seeds and fry till it crackles. Then add onion and saute till onion turns translucent. Then add curry leaves, garlic pods, tamarind, dry red chili and saute till tamarind is cooked.
- Now add tomato and saute till it becomes mushy. Then add fried toor dal and give it a mix. Then add grated coconut and salt to taste and saute for another 2-3 minutes.
- Let the mix to cool completely. Then add the mix to the grinder, add little by little water at a time and grind it to a coarse paste. Thogayal should be in thick consistency. Transfer to a bowl and relish it with hot steamed rice or with rasam rice.
- Thogayal should be in thick consistency.
- While having with hot steamed rice mix with sesame oil or ghee and relish.
- While grinding add little by little water and grind to a coarse paste.
- The color of thogayal depends on how long you fry toor dal.
- Keep the flame on medium low and fry the dal evenly. Do not leave it unattended as it may get burnt.
Delicious Paruppu Thogayal / Lentil chutney which can be had with rice and rasam is ready to relish.
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