PARUPPU THOGAYAL

This is again a Tanjore Special...a very nutritious one too....This goes well with Vatha Kuzhambu, Rasam etc. When we make this, we do not make sambar, mainly because both contain tur dhal . Earlier before, my father in law used to insist that we grind this on a grinding stone, because he used to like the coarse texture we used to get. I really wonder, whether there are people , these days,  using grinding stones...we have to take care not to grind it to a too mushy consistency, and it tastes good if it is coarse.

Ingredients

Tur dhal - 1 cup

Red chillies - 2 or 3 according to your taste

Black pepper - 1/2 tsp

Hing powder - 1/4 tsp

Salt to taste

Gingely oil or any cooking oil - 2 tsps to roast all these ingredients

Fresh grated coconut - 2 tsps

Recipe Cuisine : South Indian;  Category: Side dish to mix with  rice

Prep time: 5 minutes; Cooking time: 15 minutes

Serves 4

Add oil in a pan, first add hing powder, then tur dhal along with red chillies and black pepper. 

Keep on slow fire, and continue to roast till dhal  becomes golden in colour.

Switch off the gas stove, now add the coconut and salt to taste.

First dry grind in the blender.

Then add water as required. This thogayal takes in quite a lot of water. Add little by little, till the required consistency arrives.

Enjoy with hot rice, a dash of ghee, and with kuzhambu or rasam of your choice. Drumstick Vatha kuzhambu tastes awesome with this.

Categories: Thogayals