April 23, 2012

Paruppu Thogayal | Paruppu Thuvayal - Spicy Lentil Dip - a heirloom recipe


Each home in India has its own share of accompaniments - be it thogayals (thuvayals or chutneys), pickles, spicepowders - both for everyday meals as well as those made for occassions. I was recently reading a wonderfully chronicled book called "The Imperial Cholas" by the ITC Group (5 star hospitality chain) and there it mentions that these accompaniments were mostly made both to tickle the palate (with its blend of spices) as well as standins when vegetables were scarce. 

think both the reasons are so true : How else can the simple Idli reach to greater heights with a wonderfully divine Molagapudi (fiery lentil spice powder) ? Or how many days have you (in a typical south indian home) craved for just Paruppu Thogayal with just roasted papad, steamed rice topped with a dollop of ghee or sesame oil with no other vegetables to complement the meal ? 

Well, dont dream anymore... coz this is a lipsmacking Paruppu Thogayal today. Team it with white rice for a fulfilling meal .Every Tamilian household has their own version of Paruppu Thogayal, but this is my grandmom's recipe, and am very proud to present this here for another week of Blogging Marathon under "Accompaniments" theme and Vardhini's Healthy Side Dishes. Check out the other BMers here. Also sending this to my own event - Kitchen Chronicles Heirloom Recipes hosted by Saras. In case you have similar recipes posted in the month of April, rush your entries to Saras here.





----------------------------------------------------------------------------------

Prep time - 10 mins 

Cook time - 5 mins (To roast the ingredients)

Serves - 3

Difficulty level - Easy

Serving suggestions - Steamed rice + any Rasam of your choice, Roasted papad
----------------------------------------------------------------------------------

Ingredients:
  • Sesame Oil - 1 TBSP
  • Toor Dal - 1/4 cup
  • Channa Dal / Kadalai Paruppu - a handful
  • Tamarind  - a small gooseberry sized unit
  • Jaggery - half the quantity of jaggery
  • Grated coconut - 5 TBSP
  • Salt - to taste
  • Dry Red chillies - 4 to 5 (adjust spice)
  • Hing / Asafoetida - a generous pinch
  • Tempering: Oil (1 tsp), Mustard seeds, Curry leaves


Method:
1) In a large pan, heat the Sesame oil. Roast the dals (lentils) on medium heat one by one till they turn golden brown and slightly crispy. Transfer to a plate. In the remaining oil, fry the tamarind, red chillies and transfer to the lentils plate. Cool completely. 
2) In the hot pan (without any oil), roast the coconut once for 1 mins (with flame switched off). This is crucial to improve the shelf life of the chutney,especially in summers. 
3) Now, DRY grind the dals, asafoetida, salt, jaggery to a very coarse powder (remember this is NOT a smooth chutney, but a rather coarse one, used to mix with the rice). 
4) Now add tamarind and about 3 - 4 TBSP of water and grind to a thick kind of consistency.
5) Transfer to a serving bowl.
6) Heat 1 tsp of oil. Splutter mustard and curry leaves. Pour onto chutney and serve immediately.

30 comments:

  1. Hope you are feeling better now.. this thogayal is one comforting thing :)

    Ongoing Event : WTML

    ReplyDelete
  2. i love podis, but i also like them moist...so i guess this is the recipe

    ReplyDelete
  3. Yummm ... this with milagu kuzhambu. Thx for linking Kalyani.

    Vardhini
    CooksJoy

    ReplyDelete
  4. Simple ane delicious Thogaiyal.. Rasam and this thogayal.. Excellent combo!!

    Divya's Culinary Journey
    Showcase- Whats in your Lunch Box?
    Lets Party-Breakfast

    ReplyDelete
  5. Nice combo n looks delicious n healthy...

    ReplyDelete
  6. Classic and delicious chutney.. looks super perfect !!
    Indian Cuisine

    ReplyDelete
  7. this mixed with hot rice and ghee is like heaven..yummy

    ReplyDelete
  8. Simple and comforting thogayal of all times. Very satisfying one too Kalyani...hope you are feeling better now. Jayanthi (www.sizzlingveggies.com)

    ReplyDelete
  9. love this wid hot rice n ghee...yummm

    ReplyDelete
  10. Simply love this thogayal with rice porridge,makes me nostalgic..

    ReplyDelete
  11. We make this too, but the only change is we don't use toor dal in it at all. Interesting.

    ReplyDelete
  12. Yum it looks ...too gud

    ReplyDelete
  13. Luv this rasam sadam..yummy thovayal

    ReplyDelete
  14. This is one of my family's fav.and love to mix it with rice and ghee...looks tempting.

    ReplyDelete
  15. Kalyani I make a similar one but with lots of curry leaves...looks grt!

    ReplyDelete
  16. Super like. I like these kind of podis and chutneys which have loads of dals in them!

    ReplyDelete
  17. That's always my favorite!

    ReplyDelete
  18. Funny it may seem, but I have never made this before. Bookmarking this.

    ReplyDelete
  19. Delicious looking thoyagal. Spicy and yummy.

    ReplyDelete
  20. Kalyani..........loved the new look of your space:-)
    Thuvaiyal looks very inviting...love the combo of paruppu thuvaiyal and milagu kuzhambu!!

    ReplyDelete
  21. Nice thuvaiyal.My lil one loves this...

    ReplyDelete
  22. My all time fav thogaiyal. Looks so delicious...

    ReplyDelete
  23. Thogayal looks delicious. I would love to eat it with rice now.

    ReplyDelete
  24. Thogayals are my all time favourite..Love to have with vathakuzhambu sadam..yummy.
    Thanks for sharing the same.

    Saras
    Kitchen Chronicles ~ Heirloom Recipes

    ReplyDelete

Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

 

Sizzling Tastebuds Copyright © 2009 Cookiez is Designed by Ipietoon for Free Blogger Template