Paruppu Thuvayal is a thicker version of South Indian chutney made of lentils, garlic, chillies and coconut.
This Paruppu thogayal (using toor dhal); goes well with kanji varieties especially with my favourite Thengai paal kanji which I posted earlier.
Toor dhal- 2 tbsp
Coconut - 1/2 to 3/4 cup
Tamarind - a small piece
Green chillies - 2 to 3
Hing - a small piece
Salt - to taste
Water - as required
Directions:
Dry roast toor dhal in a pan for a couple of minutes over medium heat till it turns golden brown in colour.
Grind the roasted dal, green chillies, garlic, grated coconut, tamarind, hing and salt in a blender to a thick paste. Just sprinkle water and grind. The consistency have to be thick than chutney.
Thuvaiyal is now ready to serve with kanji and it goes well along with rasam sadam also..
Seasoning is not required for this.
This Paruppu thogayal (using toor dhal); goes well with kanji varieties especially with my favourite Thengai paal kanji which I posted earlier.
Check my other thogayal recipes also:
PREP TIME
10 mins
COOK TIME
5
TOTAL TIME
15 mins
Recipe for Paruppu Thogayal / Thuvayal
Recipe type: Accompaniment
Cuisine - Tamilnadu
Serves - 2 to 3(approximately
Directions:
Toor dhal- 2 tbsp
Coconut - 1/2 to 3/4 cup
Tamarind - a small piece
Green chillies - 2 to 3
Hing - a small piece
Salt - to taste
Water - as required
Dry roast toor dhal in a pan for a couple of minutes over medium heat till it turns golden brown in colour.
Grind the roasted dal, green chillies, garlic, grated coconut, tamarind, hing and salt in a blender to a thick paste. Just sprinkle water and grind. The consistency have to be thick than chutney.
Thuvaiyal is now ready to serve with kanji and it goes well along with rasam sadam also..
Note:
Seasoning is not required for this.
Adjust the amount of green chillies , according to your taste.
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