Paruppu Thogayal | Paruppu Thuvaiyal

Paruppu Thogayal is a simple and tasty South Indian style side dish made using toor dal, coconut, garlic and few spices. It is one of the easy and comforting dish to make when you want something quick but still filling. The flavor of roasted dal with coconut and garlic makes this thogayal very aromatic and full of taste.

This thogayal goes well with hot steamed rice, rasam rice or even curd rice. It is quite healthy also as it has good amount of protein from dal and only little oil used for roasting. You can make this within few minutes, perfect for lazy day lunch or when there is not much vegetables at home.

About Paruppu Thogayal

Paruppu Thogayal is a traditional Tamil style thick chutney made mainly using toor dal. The word thogayal means a thick ground paste which is mixed with rice or served along with meal. This version with toor dal has nice nutty roasted flavor and mild spice from red chilies and pepper. When mixed with hot rice and one spoon ghee, it becomes such a comfort food.

The texture of this thogayal is a bit coarse, not smooth like regular chutney. The roasting of dal gives a light golden color and rich flavor. The mix of dal, coconut, garlic and hing give perfect balance of spice and flavor. It has small heat from red chilies and pepper which blends very well with creamy coconut taste.

This recipe is very easy and can be changed in many ways. You can use chana dal or moong dal instead of toor dal, skip garlic or add small piece tamarind for slight tangy taste. You can also adjust spice level by adding more or less chilies as you prefer. It is one simple recipe which can be twisted easily to match your taste.

I mostly make this on weekdays when I feel to eat something light and homely. It need very few ingredients and get ready in just around 15 minutes.

Paruppu Thuvaiyal is an easy side dish when you don't want to spend too much time at the kitchen. Serve it with hot steamed rice, its a tasty and a comforting combo. I first tasted it when I was sick, amma made this for me and it was such a comforting food. Since then I started making it often at home.

Paruppu Thogayal Ingredients

• Toor Dal - I used toor dal for making this thogayal. It give nice nutty flavor and thick texture after roasting and grinding.
• Coconut - I just used freshly grated coconut which gives mild sweetness and body to the thogayal. You can use frozen coconut, it works fine.
• Red Chillies - I used few red chillies to give spice and bright color.You can add more or less depending on how much spice you like.
• Garlic - I have used few garlic pods for strong flavor and nice smell. If you not like garlic, you can skip it, still the taste will be good.
• Pepper Corn - I have added few pepper corns to bring light heat and flavor. It balances the coconut taste very well.
• Hing (Asafoetida) - I used a small pinch of hing which gives unique flavor and also helps in digestion.
• Oil - I have used a teaspoon oil to roast dal and spices. It gives nice flavor and good color too.
• Water - I added water little by little while grinding to make thick coarse paste. You can adjust the amount based on how thick you want.

Similar Recipes

• Coconut thogayal
• Coriander thogayal
• Pudina thogayal
• Kollu Podi
• Coconut podi

How to make Paruppu Thogayal Step by Step

1.Heat oil in a pan, dry roast dal till golden brown, remove and set aside. In the same pan, add coconut, pepper corns, garlic, red chilies, salt and hing. Roast till coconut turns slightly brown and chilies are crisp.

2.Allow it to cool and grind it with little water to a semi coarse paste. Add water according to the consistency you want.

Expert Tips

• Roast Dal Evenly - I always roast the dal on low flame till it turns golden. If roasted too much, it tastes bitter so keep stirring and watch carefully.
• Fresh Coconut - I used fresh coconut as it gives best taste and texture. If you are using frozen one, thaw it before adding.
• Adjust Water - I add it slowly while grinding, consistency should be thick and coarse, not watery like chutney.
• Garlic - You can just skip garlic if you do not like the flavor. Still it will taste nice with dal and coconut alone.
• Tamarind - I sometimes add small piece of tamarind for mild tangy flavor. It gives small twist and taste very nice.

Serving and Storage

Serve this with hot rice and spoon of ghee on top. It also goes well with rasam rice or curd rice. Store leftover thogayal in airtight box and keep in fridge for one day. When serving again, mix it with warm rice so it soften little. It tastes best when made fresh and had warm.

FAQS

1.Can I use moong dal?

Yes you can use moong dal, it cooks fast and give lighter taste. Flavor will be slightly different but very nice.

2.Can I skip coconut in this recipe?

Yes you can skip coconut, but it add smoothness and balance so better to add at least small amount.

3.Can I make this thogayal smooth like chutney?

Yes you can grind fine if you like. Traditionally it is made little coarse for better taste with rice.

4.Can I store this thogayal for long time?

It stay good in fridge for one day only. Since coconut is used, it may spoil if kept longer.

5.Can I add tamarind for sour taste?

Yes you can add small piece tamarind while roasting. It give mild tangy touch to thogayal and taste very good.

If you have any more questions about this Paruppu Thogayal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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Paruppu Thogayal Recipe

Paruppu Thogayal is a simple and tasty South Indian style side dish made using toor dal, coconut, garlic and few spices. It is one of the easy and comforting dish to make when you want something quick but still filling. The flavor of roasted dal with coconut and garlic makes this thogayal very aromatic and full of taste.

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Servings3

AuthorSharmilee J

1x2x3x

Ingredients

• ½ cup toor dal
• 1 to 2 tablespoon coconut
• 2 red chillies
• 2 garlic
• ½ teaspoon pepper corn
• 1 pinch hing
• 1 teaspoon oil
• salt to taste
• water as required

Instructions

• Heat oil in a pan, dry roast dal till golden brown, remove and set aside. In the same pan, add coconut, pepper corns, garlic, red chilies, salt and hing. Roast till coconut turns slightly brown and chilies are crisp.
• Allow it to cool and grind it with little water to a semi coarse paste. Add water according to the consistency you want.

Notes

• Roast Dal Evenly - I always roast the dal on low flame till it turns golden. If roasted too much, it tastes bitter so keep stirring and watch carefully.
• Fresh Coconut - I used fresh coconut as it gives best taste and texture. If you are using frozen one, thaw it before adding.
• Adjust Water - I add it slowly while grinding, consistency should be thick and coarse, not watery like chutney.
• Garlic - You can just skip garlic if you do not like the flavor. Still it will taste nice with dal and coconut alone.
• Tamarind - I sometimes add small piece of tamarind for mild tangy flavor. It gives small twist and taste very nice.

Nutrition Facts

Paruppu Thogayal Recipe

Amount Per Serving (75 g)

Calories 173 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 1004mg44%

Potassium 184mg5%

Carbohydrates 28g9%

Fiber 7g29%

Sugar 4g4%

Protein 9g18%

Vitamin A 436IU9%

Vitamin C 66mg80%

Calcium 41mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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