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    Home » Recipes » Recent Posts

    Pasi paruppu thogayal, moong dal thogayal recipe

    Updated on January 16, 2022 by Raks Anand 1 Comment / Jump to Recipe

    Pasi paruppu thogayal, moong dal thogayal with coconut, best combo for vathal kuzhambu, rasam and curd rice.

    Can also be mixed with rice, sesame oil. Full video, step by step pictures recipe.

    pasi paruppu thogayal
    pasi paruppu thogayal
    Jump to:
    • Recipe card
    • Stepwise photos

    My brother is a big fan of thovaiyal amma makes. More of the kothamalli thovaiyal sort of tangy thovaiyal she makes.

    What special about ammas thovaiyal those days was the ingredients were fresh, locally sourced, ground in ammi (Indian mortar pestle).

    She adds lots of tamarind and balances with chilli and salt perfectly. Tastes great with hot steamed rice and sesame oil.

    Paruppu thovaiyal also ground in ammi, she says it takes lot of time to get ground. I have always eaten the version I posted earlier.

    moong dal thogayal
    moong dal thogayal

    But her sister (my periyamma's place) they make this moong dal/ paasi paruppu version which includes coconut. My mami also always makes this version with coconut.

    Initially when I started making this on my own, I used to get it terrible taste, then later found out I was not roasting it properly.

    Though I roasted for long time, it stayed raw. So make sure you too roast well if you try this.

    Recipe card

    pasi paruppu thogayal
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    Pasi paruppu thogayal recipe

    Pasi paruppu thogayal, moong dal thogayal with coconut, best combo for vathal kuzhambu, rasam and curd rice. Can also be mixed with rice, sesame oil. Full video, step by step pictures recipe.
    Course Snack
    Cuisine Indian
    Prep Time 5 minutes minutes
    Cook Time 10 minutes minutes
    Servings 4 people
    Cup measurements

    Ingredients

    • ½ cup Moong dal Pasi paruppu
    • ¼ cup Coconut grated
    • 5 Red chilli - 5
    • 2 Garlic - 2 flakes
    • Asafoetida - a pinch
    • Salt
    Prevent your screen from going dark

    Instructions

    • Dry roast moong dal, red chilli and asafoetida until moong dal is deep golden in colour.
    • You have to make sure to keep the flame in low or medium once it starts browning so that it gets roasted well evenly.
    • Take care not to burn. Once golden in colour, add garlic flake and mix for 30 seconds.
    • Transfer to a plate for cooling. Once cooled, place grated coconut, salt and cooled roasted items in the mixie.
    • First powder and then add water to make a thick and fairly coarse paste.

    Video

    Notes

    • Make sure to roast well as well as take care not to burn the dal.
    • I used solid asafoetida, you can use powder too.
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    Stepwise photos

    1. Dry roast moong dal, red chilli and asafoetida until moong dal is deep golden in colour.
    2. You have to make sure to keep the flame in low or medium once it starts browning so that it gets roasted well evenly.
    3. Take care not to burn. Once golden in colour, add garlic flake and mix for 30 seconds.
    step 1 pasi paruppu thogayal

    4. Transfer to a plate for cooling. Once cooled, place grated coconut, salt and cooled roasted items in the mixie.

    step 2 cool

    5. First powder and then add water to make a thick and fairly coarse paste.

    step 3 grind

    You can mix with steamed rice, sesame oil and have, or serve as side dish for vathal kuzhambu, rasam or curd rice.

    moong dal thogayal
    pasi paruppu thogayal

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    Reader Interactions

    Comments

    1. Angeline Jesudasan

      January 21, 2019 at 3:25 pm

      Actually my mom used to add pepper instead of red chilli.

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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