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Paruppu Thogayal – Lentil Chutney for Rice

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


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.


  • 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


  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