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.
I 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.
Hope you are feeling better now.. this thogayal is one comforting thing :)
ReplyDeleteOngoing Event : WTML
i love podis, but i also like them moist...so i guess this is the recipe
ReplyDeleteYummm ... this with milagu kuzhambu. Thx for linking Kalyani.
ReplyDeleteVardhini
CooksJoy
Simple ane delicious Thogaiyal.. Rasam and this thogayal.. Excellent combo!!
ReplyDeleteDivya's Culinary Journey
Showcase- Whats in your Lunch Box?
Lets Party-Breakfast
Nice combo n looks delicious n healthy...
ReplyDeletelooks so creamy and yummy
ReplyDeleteClassic and delicious chutney.. looks super perfect !!
ReplyDeleteIndian Cuisine
this mixed with hot rice and ghee is like heaven..yummy
ReplyDeleteSimple and comforting thogayal of all times. Very satisfying one too Kalyani...hope you are feeling better now. Jayanthi (www.sizzlingveggies.com)
ReplyDeletelooks yummy!!
ReplyDeleteSpicy-Aroma
Very healthy and yumm lentil dip.
ReplyDeleteCuisine Delights
My Monthly Event - Spotlight : "Healthy Breakfast Ideas".
love this wid hot rice n ghee...yummm
ReplyDeleteSimply love this thogayal with rice porridge,makes me nostalgic..
ReplyDeleteWe make this too, but the only change is we don't use toor dal in it at all. Interesting.
ReplyDeleteYum it looks ...too gud
ReplyDeleteLuv this rasam sadam..yummy thovayal
ReplyDeleteThis is one of my family's fav.and love to mix it with rice and ghee...looks tempting.
ReplyDeleteKalyani I make a similar one but with lots of curry leaves...looks grt!
ReplyDeleteSuper like. I like these kind of podis and chutneys which have loads of dals in them!
ReplyDeleteThat's always my favorite!
ReplyDeleteFunny it may seem, but I have never made this before. Bookmarking this.
ReplyDeleteDelicious looking thoyagal. Spicy and yummy.
ReplyDeleteKalyani..........loved the new look of your space:-)
ReplyDeleteThuvaiyal looks very inviting...love the combo of paruppu thuvaiyal and milagu kuzhambu!!
Nice thuvaiyal.My lil one loves this...
ReplyDeleteMy all time fav thogaiyal. Looks so delicious...
ReplyDeleteTempting CHutney!
ReplyDeleteThogayal looks delicious. I would love to eat it with rice now.
ReplyDeleteYummy one.
ReplyDeleteyumm
ReplyDeleteThogayals are my all time favourite..Love to have with vathakuzhambu sadam..yummy.
ReplyDeleteThanks for sharing the same.
Saras
Kitchen Chronicles ~ Heirloom Recipes