Paruppu Thogaiyal (பருப்பு தொகையல்)



This is my Mom's recipe. She is a great cook and I love this especially with Rasam.

  • Dry roast 1/2 cup of Toor dhal and 2 long red chillies in medium flame for about 6 mins until the lentils turn golden brown. 
  • Make sure you do not burn the lentils
  • Keep stirring constantly to dissipate the heat evenly over the surface
  • You will get nice aroma when the lentils are quite roasted
  • Turn off the stove and transfer the lentils to another pan to stop further cooking
  • Once the lentils cool down, grind them along with 5 1-inch coconut pieces (or about 1/2 cup of grated coconut) and 1/2 of a small garlic pod (yes, add it raw - it gives a great flavor - but add very small piece and yes ofcourse adding garlic is optional), and salt (per taste)  into a grainy paste.
  • The thogaiyal should be slightly grainy but not too coarse or too fine
  • This is an easy protein rich side that goes well with Rasam or Vathal Kolambu
  • You can have it with just plain rice and oil/ghee or have it as a side for rasam.
  • Very simple and tasty delight, it is!
Some variations are you might add a little tamarind (raw) while grinding. You may also substitute Moong dhal or Chana dhal for Toor dhal and tickle your palate.

2 comments:

  1. Sounding yummy. Infact all the dish in your kitchen seems to be tasty. I love garlic and it is good for health also.
    You can try Ridge Gourd thogaiyal as well. When you are making poriyal, don't throw the peeled skin off. Cut into small pieces ( so that it grinds well ), wash it, add 3-5 green chillies, a bit of tamarind, a bit of hing and salt to taste. Add oil in the fry pan, put all these into it and let it roast till the skin becomes transparent. Take it out and put it into the mixer jar and grind it well. After that give a tadka with mustard seeds to the paste. Hmmmm. Tasty. You can make it more spicy by adding more green chillies and eat it with mixing with rice or taste it with rotis.

    You try it out the next time. But before feeding Tamil, taste it yourself once. If it comes good, you can share otherwise you can store it and throw it on my face whenever you get an opportunity to do so. Coool.

    ReplyDelete
  2. Hi Raman,
    Thanks for the quick run down on the ridge gourd thogaiyal recipe. I do have a post on that but the recipe is far different from yours. I shall try your way and let you know. It sounds very tasty. :)

    ReplyDelete

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