Parupu Thogayal (Lentils Spread)

I had tried creating the parupu thogayal from recipes on the web, but my mom declared them non-authentic, which was understandable. It was not what was handed over by my grandmother to my mom. So this morning, I spent the time learning the authentic preparation and boy, was it good. Now its my turn to pass it on to you fellow bloggers.

The key difference between a chutney and a thogayal is the former is runny and done instantly without roasting the ingredients and juice of lime is addded to make it tangy. Thogayal is thicker, created from roasted ingredients and tamarind.

Fresh grated coconut 1 cup
Tuvar dal 5 tbsps
Dry red chillies 2 pcs
Tamarind 1 small ball
Asafoetida (hing) as required
Curry leaves as required
Cooking oil 1-2tsps
Salt to taste

1. Roast all the ingredients over slow fame until you get a lovely aroma of the roasted dal. Take care not to burn it.
2. Blend it along with fresh grated coconut into a thick spread.

The best combination is to mix this lentil spread with hot rice and sesame oil along with fritters/poppadam. Have it on a Sunday when you have time on your hands to savour each bite!


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