Start Reading Mode
Paruppu Thogayal / Thuvaiyal

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
½ cup toor dal
1 marble size tamarind
3 byadagi chilies
2 guntur chilies
⅓ cup fresh shredded coconut
¼ teaspoon salt
5 cloves garlic

Nutritional information

370
calories
7.9 g
carbohydrates
35.2 g
protein
0.23 g
fat
667 mg
sodium
0 mg
cholesterol

Paruppu Thogayal / Thuvaiyal

Features:
  • Veg
Cuisine:
  • 15 mins
  • Serves 4
  • Easy

Ingredients

How to make Paruppu Thogayal / Thuvaiyal

  • Insert the tamarind in a skewer and char it in a fire on a gas stove for 15-20 seconds.
  • The outer skin would turn black. Remove and set aside to cool down.
  • Heat oil in a heavy skillet and add in the toor dal and dry red chilies.
  • Slowly roast the lentils on a low flame till the lentils are light brown in color. Set aside on a plate to cool.
  • Dry roast fresh shredded coconut on a low flame till it slightly changes color. Do not roast the coconut for long. Remove from heat and set aside on a plate to cool down.
  • Grind all the prepared ingredients, salt, raw garlic in a heavy-duty mixer jar with very little water (¼th cup water) to a thick paste.
  • Serve hot with rice.

Trivia

In a few places, such as the Caribbean coast of Colombia, Dominican Republic, Panama and Hawaii, pigeon peas are cultivated for canning and consumption.

Mutton Rara
previous
Mutton Rara
Navratan Korma
next
Navratan Korma
Mutton Rara
previous
Mutton Rara
Navratan Korma
next
Navratan Korma

Add Your Comment