Paruppu Thogayal - Thick Spicy & Tangy Lentil And Coconut Chutney

Paruppu Thogayal - Thick Spicy & Tangy Lentil And Coconut Chutney

A thogayal is a thick, coarsely ground chutney which is very typical of Palakkad Iyer cuisine. The equivalent of this in Kerala cuisine is the “chammandi”. Like the Chammandi, there are various types of Thogayal and what is common to tham all is that these are coconut chutneys which are ground into a thick and coarse paste.

This particular chutney, the Parippu Thogayal is made with coconut, pan roasted red gram lentils/ tuvar dal, dried red chillies and a bit of tamarind. Its usually on the spicier side as it is typically served as a side dish with Molagootal or Molagushyam, both of which are gravies that are on the blander side in taste.

This parippu/ lentil thogayal is just one of the many different kinds we make. In this particular thogayal, curry leaves are not usually added, but I do as we like the subtle flavour that it adds to the meal.

Paruppu Thogayal - Thick Spicy & Tangy Lentil And Coconut ChutneyA thogayal is a thick, coarsely ground chutney which is very typical of Palakkad Iyer cuisine. The equivalent of this in Kerala cuisine is the “chammandi”. Like the Chammandi, there are various types of Thogayal and what is common to tham all is that these are coconut chutneys which are ground into ...

Summary

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  • Coursecondiments
  • Cuisineindian
  • Yield4 servings 4 serving

Ingredients

Freshly grated coconut
4 tbsps
Red lentil (tuvar dal) gram
1/4 cup
Black gram dal (urad dal)
2 tbsps
Dried red chillies
2 or 3
A small piece ( size of a grape) of tamarind
Asafetida powder
1/2 tsp
Curry leaves (optional)
sprig
Oil
1 tsp
Salt
to taste

Steps

  1. Heat the oil and add the red gram and the black gram lentils. Sauté till the lentils turn golden. Add the chillies and the asafetida powder and sauté for about half a minute. Turn off the heat. Add the curry leaves and stir a couple of times.
  2. Grind the sautéed mixture, grated coconut, tamarind and salt with very little water into a coarse paste.

Serve this thogayal with molagootal or mulagushyam and hot rice. Thogayal also tastes good plain with hot rice and ghee, or with dosas