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Paruppu Thogayal Recipe | Paruppu Thuvaiyal 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.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8 servings
Calories: 87kcal

Equipment

  • Cooking pot
  • Blender

Ingredients

Paruppu Thogayal (without Coconut)

  • ½ cup Toor Dal
  • 3 no Dry Red Chillies
  • ½ tsp Black Pepper
  • 2 cloves Garlic
  • 1 tsp Salt or to taste
  • ½ tsp Asafoetida
  • 1 tsp Coconut Oil
  • Water as needed

Paruppu Thogayal (with Coconut)

  • 2 tsp Ghee
  • 3 no Dry Red Chililies
  • ½ tsp Black Pepper
  • 1 tsp Cumin seeds
  • 4 cloves Garlic
  • ½ cup Toor Dal
  • 3 tbsp Fresh Coconut grated
  • 1 tsp Salt or to taste
  • ½ tsp Asafoetida

Instructions

How to Make Paruppu Thogayal (without Coconut)

  • Heat oil in a kadai. Add in toor dal and roast them till golden. Remove them to a plate and let it cool down.
  • In the same oil, add in dry red chillies and pepper and roast them till golden. Remove them to the same plate as well.
  • Now take the cooled mix in a blender, add in garlic, asafoetida and salt. Make it into a fine powder, Add in water and grind them to a thick chutney. Serve with hot rice mixed with some ghee.

How to Make Paruppu Thogayal (with Coconut)

  • 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.

Video

Notes

  • 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. 

Nutrition

Serving: 1servings | Calories: 87kcal | Carbohydrates: 12g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Cholesterol: 3mg | Sodium: 598mg | Potassium: 27mg | Fiber: 3g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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