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Paruppu thogayal recipe

Paruppu  thogayal recipe | Paruppu thuvaiyal is a traditional recipe made using toor dal and black pepper as main ingredients, a recipe given with step-by-step pictures. Paruppu thogayal is one of my favorites and I love to have this with hot plain rice or for Vathakuzhambu sadam. Generally, in many Tamil brahmin houses it is made for Pathiyam, post partam food. We can add garlic pods to this to make it garlic-flavored paruppu thogayal. Amma always makes it with Milagu kuzhambu. 
If you are a big fan of thogayals do check out

 

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Paruppu thogayal recipe

Lentils chutney recipe , a traditional South Indian post-partum food
Course Condiment
Cuisine Indian, South Indian
Keyword chutney recipes, Thogayal recipes
Prep Time 10 minutes
Cook Time 20 minutes
Soaking time 30 minutes
Total Time 1 hour
Servings 3
Author Jeyashri suresh

Ingredients

  • ½ cup Toor dal
  • 3 tsp oil
  • ½ tsp black pepper
  • 2 red chili
  • 2 tbsp coconut
  • Salt as needed
  • 3 pinches asafoetida
  • 1 cup water for soaking

Instructions

  • In a pan add 3 tsp oil. Add the ½ tsp pepper, 2 red chili and ½ cup of Toor dal.
  • Saute till the dal turns golden brown. If adding garlic add along with the dal and roast it well.
  • Transfer this to a bowl and add 1 cup of water.
  • Let this soak in water for 30 minutes.
  • The water will be almost absorbed after 30 minutes, if any extra drain it and keep aside.
  • Transfer this to a mixie jar and add 2 tbsp of coconut and salt.
  • Grind this into a slightly coarse paste. If needed add the drained water.
  • Transfer this to a bowl and enjoy with hot rice.
  • You can have this as a side dish for Milagu kuzhambu sadam.

Video

Paruppu thogayal recipe | Paruppu T...
Paruppu thogayal recipe | Paruppu Thuvaiyal recipe
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Notes

1. Paruppu Thogayal pairs well with dosai too.
2. Adding garlic lends a nice flavour, if you are a garlic lover like me, feel free to add 3-4 cloves of garlic.
3. Paruppu Thogayal stays good in the refrigerator for 2-3 days.
  

 

 

  • In a pan add 3 tsp oil.  Add the ½ tsp pepper, 2 red chili and ½ cup of Toor dal.
Paruppu-thogayal
  • Saute till the dal turns golden brown. If adding garlic add along with the dal  and roast it well.
Paruppu-thogayal
  • Transfer this to a bowl and add 1 cup of water.
  • Let this soak in water for 30 minutes.
paruppu-thogayal
  • The water will be almost absorbed after 30 minutes, if any extra drain it and keep aside.
  • Transfer this to a mixie jar and add 2 tbsp of coconut and salt.
paruppu -thogayal
  • Grind this into a slightly coarse paste. If needed add the drained water.
paruppu-thogayal
  • Transfer this to a bowl and enjoy with hot rice.
  • You can have this as a side dish for Milagu kuzhambu sadam.
Paruppu-thogayal
  1. Paruppu Thogayal pairs well with dosai too.
  2. Adding garlic lends a nice flavour, if you are a garlic lover like me, feel free to add 3-4 cloves of garlic.
  3. Paruppu Thogayal stays good in the refrigerator for 2-3 days.

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33 COMMENTS

  1. @thakkudu the spoon i saw in my friend's place and i got so attracted to it and she generously gave to me to take pictures with this.
    I expected this question from u anyway.

  2. woww 😉 i tried ths recipe 🙂 thannk youu so much JEYASHRI your like my mom now 😀 *laughs but awesomee work thankk you so much and hugs 😉

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