Kannamma Cooks

Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. Easy Vegetarian and Non Vegetarian dishes with step by step pictures.

  • Home
  • Recipes
  • Kongunad Recipes
  • KC Videos
  • About
  • Contact
  • Buy Online

search the site

Paruppu Thogayal – Lentil Chutney for Rice

March 17, 2017 by Suguna Vinodh 13 Comments

Jump to Recipe·Print Recipe

paruppu-thogayal-for-rice-2

Paruppu Thogayal Recipe. Easy to do and very tasty side dish, served with rice for lunch. Made with lentils – toor dal and coconut. With step by step pictures.

Note:
For Chutneys and masala powders, I use a combination of Byadagi chillies and the regular Tamil gundu chillies or Guntur chillies. Byadagi chillies are not very spicy but it gives a very bright red colour to the chutney when ground. Byadagi Chillies come from the Haveri district in Karnataka. The chilli is long and wrinkled and deeply red. Its not very hot but imparts a dark colour and aroma. I have used Byadagi chillies today for the thogayal. They impart a bright red colour to the chutney that’s very appealing. If you want a spicy chutney, add a combination of byadagi and guntur chillies.

udupi-sambar-recipe-byadagi-chillies

Prep Work:
First, we will be charring the tamarind in fire. Its called as “sutta puli” in tamil. Take a marble size tamarind and press with fingers to form a sphere. Insert the tamarind in a skewer and char it in fire on a gas stove for 15-20 seconds. The outer skin would turn black. Remove and set aside to cool.

paruppu-thogayal-for-rice-tamarind

Heat oil in a heavy skillet and add in the toor dal and dry red chillies. Slowly roast the lentils on a low flame till the lentils are light brown in colour. Set aside on a plate to cool.

paruppu-thogayal-for-rice-toor-dal

Dry roast fresh shredded coconut on a low flame till it slightly changes colour. Do not roast the coconut for long. Remove from heat and set aside on a plate to cool. If you like the flavor of raw coconut, you can skip this step of roasting coconuts.

Note: If you want a rich thogayal, add more shredded coconut.

paruppu-thogayal-for-rice-coconut

Grinding:

paruppu-thogayal-for-rice-1

Take all the prepared ingredients, raw garlic, salt and grind it in a heavy duty mixie jar with very little water (upto 1/4 cup water) to a thick paste.

paruppu-thogayal-for-rice-grind

I have been using my Panasonic heavy duty mixie for over a decade now and its still going strong. My mom, aunt and Vinodh’s aunt all use Panasonic and we love it as it does a great job of grinding masalas to a fine powder or paste. Here is where you can buy them.

Serve hot with rice and ghee. Ghee is a must!!!!

paruppu-thogayal-for-rice-3

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
paruppu-thogayal-for-rice-1-2

Paruppu Thogayal – Lentil Chutney for Rice


★★★★★

4.8 from 4 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 4 servings 1x
Print Recipe
Pin Recipe

Description

Paruppu Thogayal Recipe. Easy to do and very tasty side dish, served with rice for lunch. Made with lentils – toor dal and coconut. With step by step pictures.


Ingredients

Scale
  • 1 Marble size tamarind
  • 1/2 cup toor dal
  • 3 Byadagi chillies
  • 2 Guntur Chillies
  • 1/3 cup fresh shredded coconut
  • 1/4 teaspoon salt
  • 5 cloves garlic

Instructions

  1. Insert the tamarind in a skewer and char it in fire on a gas stove for 15-20 seconds. The outer skin would turn black. Remove and set aside to cool.
  2. Heat oil in a heavy skillet and add in the toor dal and dry red chillies. Slowly roast the lentils on a low flame till the lentils are light brown in colour. Set aside on a plate to cool.
  3. Dry roast fresh shredded coconut on a low flame till it slightly changes colour. Do not roast the coconut for long. Remove from heat and set aside on a plate to cool.
  4. Take all the prepared ingredients, salt, raw garlic and grind it in a heavy duty mixie jar with very little water (upto 1/4 cup water) to a thick paste.
  5. Serve hot with rice.
  • Category: Chutney
  • Cuisine: Tamilnadu

Did you make this recipe?

Tag @kannammacooks on Instagram and hashtag it #kannammacooks

paruppu thogayal

← Previous Post Mor Sambar
Next Post → Vetrilai Poondu Sadam / Betel Leaves Rice with Garlic

Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

Connect With Me : FacebookInstagramTwitter

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Sangeetha Krishnan says

    July 27, 2020 at 11:59 pm

    Wow!! I tried this recipe and loved it. The “sutta tamarind” takes it to vera level. Thanks for sharing this recipe.

    Reply
    • Suguna Vinodh says

      July 28, 2020 at 12:24 am

      Thank you so much!

      Reply
  2. Prasanna says

    May 28, 2020 at 8:58 pm

    Hi,

    Can i replace fresh coconut with desiccated coconut powder in this recipe? Does it make difference? Also comment on using desiccated coconut powder in lieu of fresh coconut, in other recipes. Am single male and trying to reduce my time in cooking.

    Reply
    • Suguna Vinodh says

      May 28, 2020 at 11:26 pm

      Dessicated coconut wont work in this recipe. It will work in curries, kurma (cooked varieties) etc… but when the coconut is ground raw and served as is, there is no substitute for fresh coconut.

      Reply
      • Deepa Premanand says

        June 26, 2020 at 1:03 am

        Hi,
        What is the purpose of roasting tamarind in fire? Can we skip this step as I have a electric stove in my home?

        ★★★★★

        Reply
        • Suguna Vinodh says

          June 26, 2020 at 10:03 pm

          Sure. you can skip. Roasting gives a nice aroma.

          Reply
  3. subashini sivagurunathan says

    April 20, 2019 at 12:12 am

    Its tasty and my husband enjoyed it with lemon rice

    ★★★★★

    Reply
  4. Sumathi says

    November 26, 2018 at 4:44 pm

    Awesome taste..thanks for the recipe

    ★★★★★

    Reply
  5. Deepa Suresh says

    April 3, 2017 at 6:23 pm

    Thogayal looks yummy..beautiful shots!!

    Reply
    • Suguna Vinodh says

      April 4, 2017 at 2:15 pm

      Thank you. Glad you liked the recipe. Happy cooking!

      Reply
  6. pinky says

    March 22, 2017 at 1:47 am

    mam are you sure guntur and byadagi mirch are same ??…bcos im in UP and i saw guntur chilli..but thought its not byadagi as it is not that bright or shrinken..could u help!!

    Reply
    • Suguna Vinodh says

      March 22, 2017 at 9:28 pm

      Hi Pinky,
      I never mentioned that they are the same. They are two different chillies.

      Reply
  7. pinky says

    March 22, 2017 at 1:44 am

    one of the most innovative way of displaying chutney!!! u just play with stuffs mam…really so good 😀

    ★★★★

    Reply

Download our App today!!!

Android app
iOS app

HEY! NICE TO MEET YOU HERE!

I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

Categories

  • Air Fryer Recipes (14)
  • All Day Breakfast (22)
  • Appetizers / Tea Time snacks (92)
  • Asian Flavors (38)
  • Baking (52)
  • Basics (13)
  • Biryani (25)
  • Bread / Buns / Quiche (18)
  • Brownies/Blondies (2)
  • Cakes / Pastries / Tart (18)
  • Chettinad Recipes (37)
  • Chicken Recipes (51)
  • Cookies / Biscuits (10)
  • Dal/lentil Recipes (71)
  • Dips, Salsa, and Sauces (6)
  • Dumpling / Kozhukattai / idiyappam Recipes (19)
  • Egg Dishes (27)
  • Equipment (1)
  • Fish / Seafood Recipes (43)
  • Gluten Free (7)
  • Healthy Meals (6)
  • Healthy zero oil snacks (2)
  • Home Improvement (1)
  • Home Remedy (4)
  • Hong Kong Life (3)
  • Idli-Dosa-Paniyaram varieties (47)
  • Indian Recipes (528)
  • Italian-Continental (18)
  • Juices / Mocktail (5)
  • Kitchen How to's (13)
  • Kongunad Recipes (94)
  • Kurma Dishes (46)
  • Lunch Box Ideas (28)
  • Masala Powder/Chutney Powder/Pastes (16)
  • Middle Eastern Recipes (4)
  • Millet Recipes (17)
  • Misc (39)
  • Movie/Celebrity Inspired Recipes (4)
  • Muffins (5)
  • Mutton Recipes (23)
  • Non Veg Recipes (112)
  • North Indian Gravies (15)
  • OPOS / Easy Cooking / 10 minutes cooking (25)
  • Pachadi Recipes (1)
  • Parotta (3)
  • Pickles (3)
  • Poriyal – Stir-fry (59)
  • Rasam Varieties (15)
  • Recipes (650)
  • Research work (2)
  • Rice Dishes (43)
  • Roti / Chapati / Paratha (14)
  • Salad (3)
  • Sandwiches & Burgers (10)
  • Soups and Broth (21)
  • South Indian Chutney (60)
  • South Indian Kulambu / Sambar (56)
  • Sweets and Desserts (46)
  • Tea / Coffee (8)
  • Tips and Tricks (5)
  • Travel (3)
  • upma / kali (4)
  • Whole Grain Vegan Recipes (21)

Archives

SEARCH Categories

(c) Copyright 2021 Kannamma Cooks | Privacy Policy | Hosting and Customization by Best Hosting And Design