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Paruppu Thogayal

June 15, 2014 By Priya Shiva 4 Comments

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Thogayal is an accompaniment served with rice in South Indian houses. We usually make some kolumbu, curry and rice specially during weekends. I love this even with dosa, idli etc. Parappu thogayal is mainly made with toor dal and coconut. You will find different variation for this dish as some people love to add garlic cloves or make it without using coconut. So, sharing an easy recipe today and hope you all have a great weekend.

 

 

Paruppu Thogayal
Recipe Type: Chutney
Cuisine: Indian
Author: Priya Shiva
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 4
Side-dish made with a combination of lentil, coconut and spices!
Ingredients
  • Toor Dal/Yellow pigeon peas split – 1 cup
  • Fresh grated coconut – 1/4 tbsp
  • Asafoetida – 1/4 tsp
  • Dry Red Chilies – 2
  • Salt to taste
  • Sesame Oil – 2 tsp
Instructions
  1. In a frying pan, add 1 tsp oil and roast toor dal, a pinch of asafoetida and red chilies on low flame for few minutes. Remove from the flame and let it cool down completely.
  2. Add all the ingredients with coconut and salt in your blender to make a smooth paste by adding little water.
  3. Add 1 tsp oil in a small frying pan and add mustard seeds. When mustard seeds crackle add it into the chutney.
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Filed Under: Chutney, Sauce & Dips Tagged With: chutney, Chutney/Sauces, Easy Chutney recipes, Paruppu Thogayal, Thogayal

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Comments

  1. nandoos Kitchen says

    June 15, 2014 at 4:55 am

    nice tasty thogayal

    Reply
  2. Rafeeda AR says

    June 15, 2014 at 5:33 am

    yummy…

    Reply
  3. Smitha Kalluraya says

    June 16, 2014 at 5:06 am

    tempting

    Reply
  4. KC the Kitchen Chopper says

    June 16, 2014 at 6:18 pm

    Love learning about different cuisines! thanks for sharing and enlightening me at #theWeekendSocial. Come back and visit/link this Thursday, starting at 9:00 PM EST. I'm off to pin your link! 🙂

    Reply

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My name is Priya Shiva and I’m the author, photographer, recipe writer and editor of this blog. I am a poet and a hard core foodie. Read More…



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