Paruppu Thogaiyal is a South indian chutney made with roasted lentils and spices. It is a flavorful, spicy, and tangy accompaniment, typically served with rice and ghee, but it can also go well with idli, dosa, or chapati. This dish is rich in protein from the lentils and offers a balance of savory and spicy notes. It’s an easy-to-make recipe that uses ingredients readily available in most South indian kitchens.
Ingredients:
For the Thogaiyal:
· Toor dal (pigeon peas) – 1/4 cup
· Urad dal (black gram) – 1 tbsp
· Dry red chilies – 3-4 (adjust to spice preference)
· Tamarind – small lemon-sized ball (or 1 tbsp tamarind paste)
· Fresh grated coconut – 1/4 cup (optional, but recommended for richness)
· Curry leaves – 1 sprig
· Salt – to taste
· Water – as needed for grinding
For tempering:
· Oil – 1 tbsp (preferably sesame oil)
· Mustard seeds – 1/2 tsp
· Cumin seeds – 1/2 tsp
· Dry red chili – 1 (broken into two)
· Curry leaves – a few
Instructions:
Step 1: Roast the Lentils and Spices
1. Dry roast the lentils: In a pan, dry roast the toor dal and urad dal on medium heat until golden brown. Stir occasionally to avoid burning. This will take around 3-4 minutes.
2. Add dry red chilies: Once the lentils are roasted, add the dry red chilies and curry leaves to the pan. Roast them together for another 1-2 minutes until the chilies become aromatic.
3. Cool down: Remove the roasted lentils and spices from the pan and let them cool for a few minutes.
Step 2: Grind the Thogaiyal
1. Grind the roasted ingredients: Transfer the cooled roasted lentils, chilies, and curry leaves to a grinder. Add fresh grated coconut (if using) and a small amount of tamarind (or tamarind paste). Add salt to taste.
2. Add water: Grind everything together into a thick, coarse paste, adding water little by little until the desired consistency is reached. The thogaiyal should be thick but spreadable.
Step 3: Prepare the Tempering (Tadka)
1. Heat oil: In a small pan, heat the oil (preferably sesame oil for a more authentic flavor). Once the oil is hot, add mustard seeds and let them splutter.
2. Add cumin seeds and dry red chili: After the mustard seeds splutter, add cumin seeds, broken dry red chili, and a few curry leaves.
3. Fry for a minute: Fry everything together for about 30 seconds, ensuring the seeds and curry leaves release their aroma.
Step 4: Combine and Serve
1. Mix the tempering with the ground thogaiyal: Pour the hot tempering into the ground lentil paste. Mix well so that the flavors are evenly incorporated.
2. Serve: Your Paruppu Thogaiyal is ready to be served! It pairs beautifully with hot rice and ghee or as a side with idli, dosa, or chapati.
Tips:
· Tamarind: The tamarind adds a tangy flavor to the thogaiyal. Adjust the quantity based on your preference for sourness. You can also use lemon juice as a substitute for tamarind if you prefer a milder flavor.
· Coconut: While coconut is optional, it adds richness and texture to the thogaiyal. If you prefer a more intense lentil flavor, you can skip the coconut.
· Roasting: Be careful not to burn the lentils while roasting. Keep the flame on low-medium and stir continuously.
Why You'll love Paruppu Thogaiyal:
· Protein-Rich: The lentils are a great source of protein and make this thogaiyal not only tasty but also nutritious.
· Customizable Spice Level: You can easily adjust the number of dry red chilies to suit your spice preference.
· Versatile: Whether you enjoy it with rice, idli, dosa, or chapati, paruppu thogaiyal is a versatile and tasty accompaniment for any meal.
This Paruppu Thogaiyal is a traditional, easy-to-make recipe that brings comfort and flavor to any meal. Enjoy the rich and spicy taste of this South indian chutney!
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk..jpg)
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