Paruppu thogayal recipe without coconut is a perfect accompaniment for vatha kuzhambu. This one is made with toor dal.
South Indian accompaniment for rice. Goes best with vathal kuzhambu, rasam.
This is how my mom and mom-in-law makes paruppu thogayal🙂. Usually paruppu thogayal will be in the menu if they make vatral kuzhambu, best combo😍.
My mom-in-law makes another variety of paruppu thogayal, which uses moong dal and coconut...😎, which I will blog some other time.
Till I got married my mom used to grind this in ammi kallu...😏 which, tastes the best! But now a days, we use mixer for grinding. No other go, we have to adapt to this living👍
Paruppu thogayal method
- Fry toor dal with red chillies, with little oil till golden brown in medium flame or low flame.
2. Cool down and grind it to a coarse paste with added salt,peeled garlic (I used small variety, use only one if u use the big flakes) and required.
3. To eat with rice, mix this paste with rice and little sesame oil or you can have as an accompaniment for vetha kuzhambu rice or curd rice!
You can add 2 tablespoon of coconut while grinding,that will give you an enhanced taste!
Recipe card
Paruppu thogayal recipe
Ingredients
- ½ cup Toor dal Thuvaram paruppu
- 3 Red chillies
- 3 Garlic small variety
- Salt
- Oil few drops for frying, optional
Instructions
- Fry toor dal with red chillies, with little oil till golden brown in medium flame or low flame.
- Cool down and grind it to a coarse paste with added salt, peeled garlic (I used small variety, use only one if u use the big flakes) and required.
- To eat with rice, mix this paste with rice and little sesame oil or you can have as an accompaniment for vatral kuzhambu rice or curd rice!
Notes
- You can add 2 tablespoon of coconut while grinding, that will give you an enhanced taste!
- A pinch of tamarind is also a good idea.
sowmya
both the recipes are quite different from what I make..the rasam especially looks so good..will try the thuvyal when I make vetral kozhumbu next time..
rekhas kitchen
wow what a combo paruppu thogayal and tomato rasam mmmm mouthwatering
Priya
Love both thogayal n rasam..yes even my mom used ammikallu to make thogayal, just miss those days...Delicious dishes together:)
Ushanandini
Delicious thogayal! Even my mom used ammikall for tasty chutneys and thogayals.That was long back.
Tomato rasam is my fav, slurp......
jeyashrisuresh
wow nice combination of parrupu thogayal with vattha kulambhu. even my mom use ammikallu and that too i will do that most of the time.the recipe of tomato rasam is new to me.will give a try.
Gita's Kitchen
I love paruppu thogayal, my favorite combo is vatha kuzumbu and rasam, yum!
meeso
Really lovely pic's... looks nice!
Uma
Same pinch! You know what? We had the same combo yesterday for lunch. We always make this combo. Looks so tempting and yummy.
Ashwini
The photos are making me drool.Nice combination..Looks yumm..
Ramya Bala
hahha..today my post is gonna be paruppu thogayal ;)just to click the publish button 😉 imake it thick..
awesome comination rasam n thogayal 🙂
Mahimaa's kitchen
yeah totally agree.. nothing to beat parupu thogayal and vatha kuzhambu. this is how we also make, except adding garlic... we add coconut instead.
Madhu
Very nice combo. Pictures looks so good.
Madhu
Very nice combo. Pictures looks so good.
DEESHA
that looks soo beautiful Raks
Cham
Togayal and rasam are simply in my lazy day menu. They look both delicous!
indhu
yummy thogayal... it tastes best with vatha kuzhambu or milagu kuzhambu.. love the picture of the rasam... want to slurp it off 🙂
- Indhu (www.thayirsaadham.com)
delhibelle
Looks so delicious and easy
Ramya Vijaykumar
Lovely pictures everything looks very tempting... Your paruppu Thogayal reminds me of my Mom, but she usually made it as a powder...
Divya Vikram
Comfort food. Lovely pictures.
Prathibha
we call the chutney as kandi pacchadi..tomato rasam will be there in our menu atleast twice in a week..both r looking yummy...
Suparna
Hi,
Thogayal is new to me ...love the TamilNadu cuisine 🙂 thanks for the recipe. Lovely Rasam great pictures. well explained.
TC
Janani
Thanks Aunty for the lovley comments.
LG
thuvar dal chutney is something I have to try, looks so good in the pic 🙂
vidhas
Lovley pcitures, i am drolling over that. pictures are tempting. I am not a big fan of thogyal , but love to drink rasam.
Kitchen Flavours
Mouth watering.....Simply superb....Will try this soon.
Chitra
Hmm, lovely pics, aunty used to add pepper corns and reduces the chilly.Tomato rasam is new to me,looks yummy..will try it out:)
notyet100
mmmm,...yummy,..:-)
Laavanya
That thogayal looks fabulous Raks and this is the one I'm used to at home too but like your MIL, mine makes the one with paasiparuppu. You are so right about it being great with vathal kuzhambu.
That's a nice way of making tomato rasam - different. WIll try sometime.
Jaishree
WoW!paruppu thogayal and tomato rasam mouthwatering & tempting ....Nice pic..
Priya Sriram
Hi Raks, thanks for stopping by my blog! 🙂
I loved your blog with neat and well laid out recipes and awesome pictures! 🙂 Can taste some of our Salem dishes!! 🙂
Madhumathi
Your cooking is very similar to ours.We too make parrupu thogayal for vatra kozhambu..this combo is unbeatable.My grandma to makes that in ammi kallu only.Both the recipes looks divine 🙂
Tamil puthandu nalvazhthukal!
Ammu
wonderful collections of recipe with nice click
Varsha Vipins
Wow..both looks fab Raks..The thpgayal is new to me..rasam llos grt too..i always make the dal rasam..This is yumm..:)
Happy Vishu..:)
Vibaas
first of all, awesome click raji. both recipes are different and they look so yummy.
Yasmeen
Spicy dal and rasam,just need some rice 🙂
Suma Rajesh
loved both the dish..looks awesome..
Vicky Xavier.
My comfort food. Nothing can beat the combo. yummy.
Pavithra
Hi i am visiting ur blog first time , pictures are soo good and yah rasam and thogayal nice combination. I too do same type. I will visit ur blog regularly
n33ma
This is a nice,tangy and yummy rasam.
Good photos.
raaji
making rasam this way is quite new to me..ie adding chopped tomatoes,make them mushy and then adding water....will try this way next time...by the way what rasam powder do you use Raji???any brand or home-made???
RAKS KITCHEN
Raaji,I used Sakthi rasam powder powder here 🙂
Cynthia
Both of these dishes look outstanding and delicious.
AnuSriram
Lovely combo.. Would make a perfect meal with some fried papad on side.. 🙂
Ammu
Awesome pictures. Lovely combination. I am g8 fan of rasam. Thogayal looks perfect.
Sia
STUNNING pics!
Prema Sundar
Thanks for leaving a note about the plaigarism of manchurian pic.
paruppu thogayal and rasam look awesome. loved ur doble beans poriyal too.
A_and_N
I love Paruppu togeyal. Last time I tried it, it sucked. I will try your version!
Raaga
I like the addition of garlic to the thogayal. 🙂
you could send the tomato rasam to the JFI Cilantro event.
Sujatha
I make the exact same way!! That thogayal looks super delciious girl! Can I have a scoop of it? 🙂
Nags
The paruppu thogayal looks so yumm and easy to make. But tell me, where do you get the small garlic flakes I see in the pics? In SG, I only see the big China poondu which is not very flavourful..
RAKS KITCHEN
NagsMy MIL bought from Chennai,all the way here to SG
Sumathi
Lovely combination.. Makes me drool..
ARUNA
very intersting recipes, mouth watering too!I'm always game for rasam! Nice clicks!
Bharathy
Paruppu thogayal is my family fav :)..love your version..coz its slightly dif from what I make..the combo is a hit at my home :)..comforting and easy to make too..:)
Akal's Saappadu
yummy combination, I like paruppu thovayal with kattu sore and lemon rice too 🙂 it's been avery long time since I did it, thanks for reminding 🙂
you're right ammi kallu taste- ye special dhanne 🙂
I also like the dish in which you've presented the thuvayal 🙂
notyet100
thanks for the recipe,truly enjoyed with rice,,.
Vijay
Oh for that thogayal, pls dont add garlic directly. It screwed up. Please also fry garlic with dhal and chilli & then grind it all together.
RAKS KITCHEN
Thanks for the suggestion Vijay,but this is how my mom and MIL makes and we all love that...If you dont like the raw garlic smell,then u can modify like that...
RAKS KITCHEN
Thanks for the feed back Prinyanka!
Radhika
hai raks..am becoming a huge huge fan of ur recipes..myself n hubby were nt a rasam fan..but after trying ur style rasam..my frnd...myself n hubby can hav it daily..:D..last week i made it twice..thnx a lot
Malar
Hi Raks,
I made this thogaiyal and rasam today and it was soooo divine!! Thank you so much for sharing the recipe!
http://innovativeindianrecipes.blogspot.com/
Nice picture! I love the recipe.
Anusha
Was searching for paruppu thogayal recipe and got this. It came out so well. Thank you so much . Everyone loved it
Raks Anand
Thank you so much 🙂
meera
Complete stuff of dreams!!! Thank you.
(I came looking for an image of thenga thovayal but could not find it. If you have do kindly share, as it helps visualise what the recipe is going to look like. )
Raks Anand
I don't have, will sure post a new one soon! Thank you 🙂
meera
Hi Rajeswari... I made the toovar thogayal. I have eaten it a long time ago but I carry that taste very clearly. When I read your recipe, I knew I was getting there. I made this. There was a 2 paisa dissatisfaction in the taste. Something was missing. Clearly in handling this I have made some error. Can you help troubleshoot? What could have gone wrong? Broad-broad, I felt the toovar dal was raw-ish. But it really need not be that. I had roasted it well. But do you think when we use cast iron, the dal could get roasted from the outside but from within it can be uncooked? Or should I have added more red chillies?
Pls think over this. I really want to get this right. I love this so much.
Raks Anand
Cast iron is perfect to roast the dal. But make sure you roast in low flame for long time. This ensures dal getting roasted from inside. Being flat, it is very easily browned outside but not roasted inside.
One more thing you can try on top of these is increase one more chilli and add a pinch of tamarind. Say 1/4 tsp. Also do add more garlic or asafoetida to suppress the overpowering flavor of toor dal (not raw I mean). Hope this helps you.