PARUPPU THOGAYAL

      Paruppu Thogayal/Thuvayal is a simple Lentil Chutney prepared with Tuvar Dhal, Dry Red Chillies, Coconut and some seasonings.  This is a simple recipe which can be served along with steamed Rice or along with Idli, Dosa and Uthappams.  Paruppu Thogayal is a traditional South Indian Dish.  It is very light to the stomach and aids digestion.
     Paruppu Thogayal, Rasam, Sutta Appalam is one common and best combination for a simple South Indian Lunch menu.  Serve steaming hot Rice and this wonderfully flavoured Paruppu Thogayal with a drizzle of melted Ghee.  The texture of Paruppu Thogayal along with rice, ghee and accentuating aroma imparted from well roasted Tuvar Dal leaves a refreshing feel overall.
      Paruppu Thogayal is one similar recipe as Chuttaracha Thenga Chammanthi where all the ingredients are roasted until fragrant and especially tamarind is roasted directly over the flame, slowly and carefully without burning it and then, they are traditionally ground in an Ammikkal (A flat stone) and rotund round stone called Kozhavi.  Grinding them traditionally in a Stone Mortar and Pestle, brings out the natural oil from the ingredients, making the Paruppu Thogayal tasty and nutritious.
      Paruppu Thogayal can be ground in a mixer-grinder or in a small blender jar/coffee grinder.  Add very little or no water while grinding Paruppu Thogayal. Can use a combination of Tuvar Dhal and Bengal Gram Dhal for the recipe, but I have prepared Paruppu Thogayal using just Tuvar Dhal in this recipe, I have added Garlic Cloves and Asafoetida to cut down the gastric effect from Dhal.

Cuisine - South India
Recipe Type - Condiment
Spice Level - Medium - High
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

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INGREDIENTS :

Tuvar Dhal - 1/3 Cup
Coconut - 1/4 Cup
Dry Red Chillies - 6 Nos.
Garlic - 3 Nos.
Curry Leaves - 1 Sprig
Tamarind - 1 Small Lime Size
Salt - To Taste
Asafoetida - a Pinch
Oil - 2 Tbpsn

 

 METHOD :

• Insert the Tamarind into a skewer and char it on a direct flame until the colour changes, for about 10-15 seconds. Keep this aside.
• Heat Oil, roast the Dry Red Chillies until they fluff up.
• Add Tuvar Dhal and roast it until they turn into slightly golden brown in colour and aromatic, on a very low flame.
• Add Garlic Cloves and Salt to the above ingredients, fry until garlic is well sautéed.
• Saute on a very low flame until they turn dry.
• Add Curry leaves, grated Coconut and fry until coconuts are dry and turn into a slight golden colour. (Care should be taken not to burn the ingredients).
• Add Asafoetida Powder to the above and give a quick stir.
• Switch off the flame and allow this mixture to cool.
• Grind Paruppu Thogayal into a smooth paste in Mortar and Pestle or in dry blender jar.
• Do not add water while grinding Paruppu Thogayal. 
• Paruppu Thogayal is a perfect match for Steamed Rice, serve it with a drizzle of melted ghee over it.
• Goes well with Dosa, Idli and Uthappam too.

Notes :

• Can substitute half the amount of Tuvar Dhal with Bengal Gram Dhal for this recipe.
• Can also do this with coconut slices.  If using coconut slices, roast them first, as they will take a longer time to fry. Then add the rest of the ingredients one by one.
• Adjust the amount of Red Chillies and Tamarind to your preference. 
• Charring the Tamarind over direct flame gives a slight smoky flavour and brings out the sweetness from the tamarind.
• If using tamarind with seeds, remove the seeds and threads if any and shred it into small pieces and then insert it into the skewer. Do not soak Tamarind in water for this recipe.
• Roast all the ingredients on a very low flame until they turn into golden brown in colour and aromatic.
• Care should be taken not to burn the ingredients, which would spoil the taste of the Paruppu Thogayal.
• This is a dry Thogayal/Thuvayal, grinding it with mortar and pestle (Ammikkal) yields best results.
• Can use a small blender/coffee grinder or mixer-grinder to grind this, if needed can add few drops of water to the mixture.
• Adding Garlic cloves to the Paruppu Thogayal is truly optional.