Paruppu Thogayal Recipe

Paruppu Thogayal, also known as paruppu thovaiyal is a simple comforting dal chutney flavoured with dry red chillies, garlic and black pepper. Paruppu thogayal, when mixed with hot rice, ghee, rasam and papad taste heavenly delicious just like my thengai chammanthi. In this blog post, I have shared paruppu thogayal with coconut and without coconut. Learn how to make paruppu thogayal with step by step pictures and video.

Paruppu Thogayal

This is one of my favourite recipe. It is like a comforting recipe. Paruppu thogayal, hot rice, a tsp of ghee, hot tamarind rasam & some papad is delicious. This blog post has paruppu thogayal made with coconut and without coconut which taste really yummy.

About Paruppu Thogayal

Paruppu thogayal, also known as paruppu thovaiyal or dal chutney is a popular South Indian side dish for rice. It is popular among Tamil Brahmin community though they don't use garlic.

Paruppu chutney is a healthy side dish for rice. It taste amazing with a drizzle of ghee or gingelly oil when mixed with rice. Making this is quite simple and also the recipe is highly adaptable.

You can add any dal as you prefer like moong dal, chana dal. Some recipes uses roasted gram dal also known as pori kadalai or pottu kadalai. Other ingredients like cumin seeds, curry leaves can be added as well.

Similar Recipes

Curry Leaf Thogayal
Spinach Thogayal
Coriander Leaves Thogayal
Mint Thogayal
Kollu Thogayal

Watch Paruppu Thogayal Video

Paruppu Thogayal Ingredients

Toor Dal - I used toor dal for making paruppu thogayal. Instead of toor dal you can use moong dal or chana dal too. Make sure you wash the dal and dry it completely before roasting for even cooking. When roasting cook on low heat till it gets golden brown.

Dry Red Chillies - you can add more or less dry red chillies depending on how spicy you want the chutney.

Black Pepper - Even though black pepper is optional, you can add or skip if you want.

Garlic - Paruppu thogayal gets so much flavour through garlic. you can add more or less as per your taste.

Asafoetida - a good amount of asafoetida imparts so much smoky

Optional - For a change you can use cumin seeds, curry leaves and coconut in thogayal. you can add or skip coconut if you want.

Which Dal is Best for Paruppu Thogayal

You can add any dal as you prefer like moong dal, chana dal. Some recipes uses roasted gram dal also known as pori kadalai or pottu kadalai. Other ingredients like cumin seeds, curry leaves can be added as well.

Moong Dal - moong dal is used for making thogayal which is great for kids. You can skip the dry red chillies and use a pinch of black pepper.

Chana Dal - Chana dal adds so much flavour and toasted aroma. Make sure you cook this on very low heat so the dal gets toasted evenly. Make sure you add extra garlic and asafoetida when grinding for flavour.

Fried Gram Dal - fried gram dal also known as pottu kadalai or pori kadalai adds aroma and flavour to the thogayal.

How to Make Paruppu Thogayal (Stepwise Pictures)

Roasting Dal

1)Heat oil in a kadai. I am using a heavy bottom kadai to make this job easier.

Pro Tip: Instead of oil you can use ghee for more flavour.

2)I used toor dal for making paruppu thogayal. Instead of toor dal you can use moong dal or chana dal. Make sure you wash the dal and dry it completely before roasting for even cooking. When roasting dal, cook on low heat till it gets golden brown.

3)Make sure you roast the dal on low heat. To get even golden colour.

3)Keep mixing on low heat for even roasting. Cook on gentle heat so the dal gets golden brown and toasted.

4)This is the colour we are looking for. The dal should be deep golden in colour. This imparts so much nutty flavour. So take your time and roast it.

5)Now the dal is well roasted. Once the dal is roasted, strain it and take it in a plate.

Roasting Dry Chillies

6)Now in the remaining oil, add in dry red chillies. Roast the chillies till golden brown.

7)Add in black pepper. You can skip this if you want.

8)Roast the chillies till well toasted.

9)Remove the chillies and black pepper to the same plate and allow this to cool completely.

Grinding Thogayal

10)Take the roasted dal in a blender along with garlic cloves.

11)Add in salt to taste and asafoetida.

12)Blend this dal to a powder.

13)Add water to the powdered dal and grind this to a paste.

14)Don't add too much water, Make it into a thick chutney.

15)Shape the chutney into small balls and serve with hot rice.

Variations

Paruppu Thogayal (with Coconut)

This version of paruppu thovaiyal is made with coconut added. Though the shelf life is short when you add coconut, it imparts so much taste and flavour. I also added extra garlic and cumin seeds which taste amazing with rice.

I have shared a video of making paruppu thogayal with coconut earlier. So make sure you check it.

Ingredients Used

• 2 tsp Ghee 
• 3 Dry Red Chililies
• ½ tsp Black Pepper 
• 1 tsp Cumin seeds 
• 4 Garlic 
• ½ cup Toor Dal 
• 3 tbsp Fresh Coconut grated
• Salt to taste
• ½ tsp Asafoetida

How to Make Paruppu Thogayal (with Coconut)

1)Heat ghee in a kadai. add in dry red chillies, pepper, cumin seeds, garlic and roast them till golden. Add in coconut and stir fry for a minute. Remove them to a plate.

In the same ghee, Add in toor dal and roast them till golden. Remove them to a plate and let it cool down.

Now take the cooled mix in a blender, add in salt and asafoetida. Make it into a fine powder, Add in water and grind them to a thick chutney. Serve with hot rice mixed with some ghee.

Expert Tips

• I used toor dal for making this chutney. but you can use moong dal or chana dal as well.
• Add extra garlic if you want the thogayal to be garlicky.
• Extra dry red chillies can be added if you want this to be on the spicier side.
• This chutney can be made thin or thick as per your taste and texture.

Serving & Storage

without Coconut - Paruppu thogayal made without coconut can be stored at room temperature for one day. You can store the chutney in fridge upto 3 to 4 days. 

with Coconut - If chutney has coconut, roast it till golden brown to extend the shelf life. You can store the chutney in fridge upto 3 to 4 days. 

Paruppu Thogayal is best served with hot rice with ghee, rasam, and some papad. You can serve this with idli, dosa, lemon rice, tamarind rice or curd rice. 

More Thogayal Recipes to try

📖 Recipe Card

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