Skip to main content

Paruppu Thogayal/Lentiil Dip/பருப்பு தொகையல் - Tamizhar Samayal Tuesday


Paruppu thogayal is an authentic dish which can be mixed with rice along with a dollop of ghee.Also  it is eaten as side for milagu rasam,poondu kulambhu and milagu kulambhu also.
Back in my grandparents place the leftover rice will turned to a rice ball mixed with this chutney.
My grandmother made this chutney in the stone mortar,mixed it with rice and used to make a lemon sized ball and gave us.
But after coming to U.S this one has become in our lunch menu on a lazy day or wanted to eat something comfort.Here is the recipe.................................



Basic Information

Preparation time 3 minutes
Cooking Time 5 minutes
Serves 2-3

Ingredients

IngredientQuantity
Toordhal/thuvaram pauppu1/3cup
Coconut(grated)3tbs
Dried Red chilly2-3
Garlic/poondu1clove
Black Pepper/milagu1/8tsp
Salt1tsp
Oil11/2tsp


Method

Heat pan with oil fry the red chilly and remove it.Now add the toor dhal roast it in a medium flame till golden,finally add the pepper corns and put of the flame.Let it cool down.


Put everything in a blender jar and pulse it for 30 seconds,now add water and grind it to a coarse paste.


Paruppu Thogayal is ready.


Serve it along with rice and ghee.


Enjoy....................................................................

  • Grind the chutney to a bit coarse paste and adjust the consistency according to personal preference.
  • Roasting the toor dhal in a medium flame is important to get roasted evenly.
This recipe is off to Tamizhar Samayal Tuesday.





Sumber http://www.naliniscooking.com

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda...
Post a Comment
Read more

Cauliflower Masala/Gobi Masala - No tomato Version

Coming to day 2 recipe for the blogging marathon#62,themed under no tomato gravy is a rich and creamy cauliflower aka gobi masala. As my family loves cauliflower,so it appears in my kitchen frequently in some form.I tried this cauliflower curry without tomato and used yogurt and cashews paste.The result was such an awesome and creamy curry. The chilly powder I used was bit spicy so the curry was in the spicier side so squeezed some lemon juice in the end.So adjust the spice level according to your family preference.Lets move on to the recipe.........                                                                                                                     ...
Post a Comment
Read more

Cauliflower Onion Pakoda

We are entering the last week of blogging Marathon #50 and for this week I chose,pick one category or do 3.For this theme already 3 set of lists such as snack,potato based and fried were given.We need to choose either 3 dishes from the same category or one from each of the list. For day 1 I am sharing  a pakoda with sliced cauliflower and onions,as its listed  in the snack category.As we had a snow last week we wanted to have some crunchy snack.So made this pakodas for evening snack along with a cup of tea. Here I used the homemade made pakoda mix ,if you don't have it,go ahead and use the gram flour and rice flour.This version is a slightly crispy and crunchy variety,lets move on to the recipe...........................                                                                   ...
Post a Comment
Read more