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.





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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
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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 Foodie Comments:

Rasi on April 23, 2012 said...

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

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The Pumpkin Farm on April 23, 2012 said...

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

Vardhini on April 23, 2012 said...

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

Vardhini
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DivyaGCP on April 23, 2012 said...

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

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Gayathri NG on April 23, 2012 said...

Nice combo n looks delicious n healthy...

Chef Mireille on April 23, 2012 said...

looks so creamy and yummy

Hari Chandana on April 23, 2012 said...

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

Aarthi on April 23, 2012 said...

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

Unknown on April 23, 2012 said...

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

Poonam Borkar on April 23, 2012 said...

looks yummy!!
Spicy-Aroma

Chandrani on April 23, 2012 said...

Very healthy and yumm lentil dip.

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Prathibha on April 23, 2012 said...

love this wid hot rice n ghee...yummm

Priya on April 23, 2012 said...

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

Champa on April 23, 2012 said...

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

Priti on April 23, 2012 said...

Yum it looks ...too gud

Priyas Feast on April 23, 2012 said...

Luv this rasam sadam..yummy thovayal

Nalini's Kitchen on April 23, 2012 said...

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

vaishali sabnani on April 23, 2012 said...

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

Harini-Jaya Rupanagudi on April 23, 2012 said...

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

Srivalli on April 23, 2012 said...

That's always my favorite!

rajani on April 24, 2012 said...

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

Pavani on April 24, 2012 said...

Delicious looking thoyagal. Spicy and yummy.

veena krishnakumar on April 24, 2012 said...

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

PJ on April 24, 2012 said...

Nice thuvaiyal.My lil one loves this...

Gayathri Kumar on April 24, 2012 said...

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

Cool Lassi(e) on April 24, 2012 said...

Tempting CHutney!

Degchi on April 25, 2012 said...

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

Suma Gandlur on April 28, 2012 said...

Yummy one.

Preeti Garg on April 29, 2012 said...

yumm

Saras on April 29, 2012 said...

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

Saras
Kitchen Chronicles ~ Heirloom Recipes

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