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    Home » Recipes » Lunch

    Paruppu thogayal recipe (without coconut)

    April 12, 2009 by Raks Anand 68 Comments / Jump to Recipe

    Paruppu thogayal recipe without coconut is a perfect accompaniment for vatha kuzhambu. This one is made with toor dal.

    paruppu thogayal
    Paruppu thogayal 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

    1. Fry toor dal with red chillies, with little oil till golden brown in medium flame or low flame.
    roasted ingerdients

    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!

    paruppu thogayal
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    Paruppu thogayal recipe

    Paruppu thogayal recipe without coconut is a perfect accompaniment for vatha kuzhambu. This one is made with toor dal.
    Course Condiments
    Cuisine Indian, South Indian
    Prep Time 5 minutes
    Cook Time 5 minutes
    Servings 6 people
    Cup measurements

    Ingredients

    • ½ cup Toor dal Thuvaram paruppu
    • 3 Red chillies
    • 3 Garlic small variety
    • Salt
    • Oil few drops for frying, optional
    Prevent your screen from going dark

    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.
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    Reader Interactions

    Comments

    1. sowmya

      April 12, 2009 at 9:45 am

      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..

      Reply
    2. rekhas kitchen

      April 12, 2009 at 10:57 am

      wow what a combo paruppu thogayal and tomato rasam mmmm mouthwatering

      Reply
    3. Priya

      April 12, 2009 at 12:40 pm

      Love both thogayal n rasam..yes even my mom used ammikallu to make thogayal, just miss those days...Delicious dishes together:)

      Reply
    4. Ushanandini

      April 12, 2009 at 1:18 pm

      Delicious thogayal! Even my mom used ammikall for tasty chutneys and thogayals.That was long back.
      Tomato rasam is my fav, slurp......

      Reply
    5. jeyashrisuresh

      April 12, 2009 at 1:30 pm

      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.

      Reply
    6. Gita's Kitchen

      April 12, 2009 at 2:38 pm

      I love paruppu thogayal, my favorite combo is vatha kuzumbu and rasam, yum!

      Reply
    7. meeso

      April 12, 2009 at 2:52 pm

      Really lovely pic's... looks nice!

      Reply
    8. Uma

      April 12, 2009 at 3:44 pm

      Same pinch! You know what? We had the same combo yesterday for lunch. We always make this combo. Looks so tempting and yummy.

      Reply
    9. Ashwini

      April 12, 2009 at 3:50 pm

      The photos are making me drool.Nice combination..Looks yumm..

      Reply
    10. Ramya Bala

      April 12, 2009 at 5:40 pm

      hahha..today my post is gonna be paruppu thogayal ;)just to click the publish button 😉 imake it thick..

      awesome comination rasam n thogayal 🙂

      Reply
    11. Mahimaa's kitchen

      April 12, 2009 at 6:28 pm

      yeah totally agree.. nothing to beat parupu thogayal and vatha kuzhambu. this is how we also make, except adding garlic... we add coconut instead.

      Reply
    12. Madhu

      April 12, 2009 at 6:40 pm

      Very nice combo. Pictures looks so good.

      Reply
    13. Madhu

      April 12, 2009 at 6:41 pm

      Very nice combo. Pictures looks so good.

      Reply
    14. DEESHA

      April 12, 2009 at 6:44 pm

      that looks soo beautiful Raks

      Reply
    15. Cham

      April 12, 2009 at 8:59 pm

      Togayal and rasam are simply in my lazy day menu. They look both delicous!

      Reply
    16. indhu

      April 12, 2009 at 10:52 pm

      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)

      Reply
    17. delhibelle

      April 13, 2009 at 12:24 am

      Looks so delicious and easy

      Reply
    18. Ramya Vijaykumar

      April 13, 2009 at 1:28 am

      Lovely pictures everything looks very tempting... Your paruppu Thogayal reminds me of my Mom, but she usually made it as a powder...

      Reply
    19. Divya Vikram

      April 13, 2009 at 2:36 am

      Comfort food. Lovely pictures.

      Reply
    20. Prathibha

      April 13, 2009 at 2:48 am

      we call the chutney as kandi pacchadi..tomato rasam will be there in our menu atleast twice in a week..both r looking yummy...

      Reply
    21. Suparna

      April 13, 2009 at 3:12 am

      Hi,
      Thogayal is new to me ...love the TamilNadu cuisine 🙂 thanks for the recipe. Lovely Rasam great pictures. well explained.
      TC

      Reply
    22. Janani

      April 13, 2009 at 4:07 am

      Thanks Aunty for the lovley comments.

      Reply
    23. LG

      April 13, 2009 at 4:51 am

      thuvar dal chutney is something I have to try, looks so good in the pic 🙂

      Reply
    24. vidhas

      April 13, 2009 at 5:05 am

      Lovley pcitures, i am drolling over that. pictures are tempting. I am not a big fan of thogyal , but love to drink rasam.

      Reply
    25. Kitchen Flavours

      April 13, 2009 at 6:08 am

      Mouth watering.....Simply superb....Will try this soon.

      Reply
    26. Chitra

      April 13, 2009 at 10:11 am

      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:)

      Reply
    27. notyet100

      April 13, 2009 at 11:01 am

      mmmm,...yummy,..:-)

      Reply
    28. Laavanya

      April 13, 2009 at 2:45 pm

      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.

      Reply
    29. Jaishree

      April 13, 2009 at 3:03 pm

      WoW!paruppu thogayal and tomato rasam mouthwatering & tempting ....Nice pic..

      Reply
    30. Priya Sriram

      April 13, 2009 at 4:05 pm

      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!! 🙂

      Reply
    31. Madhumathi

      April 13, 2009 at 5:31 pm

      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!

      Reply
    32. Ammu

      April 13, 2009 at 5:48 pm

      wonderful collections of recipe with nice click

      Reply
    33. Varsha Vipins

      April 13, 2009 at 11:19 pm

      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..:)

      Reply
    34. Vibaas

      April 14, 2009 at 2:46 am

      first of all, awesome click raji. both recipes are different and they look so yummy.

      Reply
    35. Yasmeen

      April 14, 2009 at 12:41 pm

      Spicy dal and rasam,just need some rice 🙂

      Reply
    36. Suma Rajesh

      April 14, 2009 at 3:49 pm

      loved both the dish..looks awesome..

      Reply
    37. Vicky Xavier.

      April 14, 2009 at 5:04 pm

      My comfort food. Nothing can beat the combo. yummy.

      Reply
    38. Pavithra

      April 14, 2009 at 6:43 pm

      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

      Reply
    39. n33ma

      April 14, 2009 at 10:30 pm

      This is a nice,tangy and yummy rasam.
      Good photos.

      Reply
    40. raaji

      April 16, 2009 at 1:14 am

      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???

      Reply
    41. RAKS KITCHEN

      April 16, 2009 at 1:25 am

      Raaji,I used Sakthi rasam powder powder here 🙂

      Reply
    42. Cynthia

      April 16, 2009 at 1:43 pm

      Both of these dishes look outstanding and delicious.

      Reply
    43. AnuSriram

      April 16, 2009 at 7:28 pm

      Lovely combo.. Would make a perfect meal with some fried papad on side.. 🙂

      Reply
    44. Ammu

      April 16, 2009 at 10:23 pm

      Awesome pictures. Lovely combination. I am g8 fan of rasam. Thogayal looks perfect.

      Reply
    45. Sia

      April 17, 2009 at 10:47 am

      STUNNING pics!

      Reply
    46. Prema Sundar

      April 17, 2009 at 1:17 pm

      Thanks for leaving a note about the plaigarism of manchurian pic.
      paruppu thogayal and rasam look awesome. loved ur doble beans poriyal too.

      Reply
    47. A_and_N

      April 18, 2009 at 2:22 am

      I love Paruppu togeyal. Last time I tried it, it sucked. I will try your version!

      Reply
    48. Raaga

      April 18, 2009 at 2:52 am

      I like the addition of garlic to the thogayal. 🙂

      you could send the tomato rasam to the JFI Cilantro event.

      Reply
    49. Sujatha

      April 18, 2009 at 4:53 pm

      I make the exact same way!! That thogayal looks super delciious girl! Can I have a scoop of it? 🙂

      Reply
    50. Nags

      April 20, 2009 at 3:41 am

      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..

      Reply
    51. RAKS KITCHEN

      April 20, 2009 at 5:17 am

      NagsMy MIL bought from Chennai,all the way here to SG

      Reply
    52. Sumathi

      April 20, 2009 at 8:56 pm

      Lovely combination.. Makes me drool..

      Reply
    53. ARUNA

      April 20, 2009 at 9:12 pm

      very intersting recipes, mouth watering too!I'm always game for rasam! Nice clicks!

      Reply
    54. Bharathy

      April 21, 2009 at 5:15 am

      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..:)

      Reply
    55. Akal's Saappadu

      April 27, 2009 at 8:51 am

      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 🙂

      Reply
    56. notyet100

      July 17, 2010 at 2:43 pm

      thanks for the recipe,truly enjoyed with rice,,.

      Reply
    57. Vijay

      August 23, 2010 at 11:26 am

      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.

      Reply
    58. RAKS KITCHEN

      August 23, 2010 at 11:28 am

      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...

      Reply
    59. RAKS KITCHEN

      August 23, 2010 at 11:29 am

      Thanks for the feed back Prinyanka!

      Reply
    60. Radhika

      January 10, 2012 at 8:37 pm

      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

      Reply
    61. Malar

      April 05, 2012 at 9:25 am

      Hi Raks,

      I made this thogaiyal and rasam today and it was soooo divine!! Thank you so much for sharing the recipe!

      Reply
    62. http://innovativeindianrecipes.blogspot.com/

      October 09, 2012 at 12:10 am

      Nice picture! I love the recipe.

      Reply
    63. Anusha

      April 05, 2020 at 7:01 pm

      Was searching for paruppu thogayal recipe and got this. It came out so well. Thank you so much . Everyone loved it

      Reply
      • Raks Anand

        April 06, 2020 at 3:43 pm

        Thank you so much 🙂

        Reply
    64. meera

      October 10, 2021 at 12:50 pm

      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. )

      Reply
      • Raks Anand

        October 10, 2021 at 3:47 pm

        I don't have, will sure post a new one soon! Thank you 🙂

        Reply
    65. meera

      October 14, 2021 at 7:27 am

      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.

      Reply
      • Raks Anand

        October 14, 2021 at 9:26 am

        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.

        Reply

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

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