Paruppu Thogayal is a simple and delicious traditional South Indian accompaniment made with roasted lentils, coconut, dried red chillies and a few aromatic spices. This Tamil-style paruppu thogayal has a rich, nutty flavour with a mildly spicy taste and is traditionally made with roasted lentils, coconut, dried red chillies and a few aromatic spices.served with rice, ghee and vathakuzhambu or rasam.
This easy paruppu thogayal recipe needs only a handful of pantry staples and can be prepared quickly without any elaborate cooking. The roasted dal gives the thogayal its characteristic aroma and flavour, making it a comforting homemade side dish for a traditional South Indian meal.
Why You’ll Love Paruppu Thogayal
- Easy and quick to prepare
- Made with simple pantry ingredients
- Rich, roasted and nutty flavour
- Perfect with hot rice and ghee
- A delicious accompaniment for vathakuzhambu, rasam and mor kuzhambu
- A wonderful addition to a traditional Tamil Brahmin-style meal
How to Serve Paruppu Thogayal
Paruppu thogayal tastes best when mixed with steaming hot rice and a drizzle of ghee. It pairs especially well with vathakuzhambu, making it a classic combination in South Indian cuisine. It can also be served alongside rasam, curd rice or other traditional rice dishes.
Other Popular Types of Thogayal
South Indian cuisine has several varieties of thogayal, each with its own unique flavour and ingredients. Some popular varieties include:
- Thengai Thogayal – Coconut-based thogayal with lentils and spices.
- Pudina Thogayal – Fresh and aromatic mint thogayal.
- Kothamalli Thogayal – Coriander-based thogayal with a refreshing flavour.
- Pirandai Thogayal – A traditional thogayal made using pirandai (adamant creeper).
- Peerkangai Thogayal – Ridge gourd thogayal with a delicious earthy flavour.
- Kariveppilai Thogayal – Curry leaves blended with lentils and spices.
- Paruppu Thogayal – A protein-rich lentil-based thogayal that pairs beautifully with rice and ghee.
Traditional South Indian Comfort Food
Paruppu thogayal is one of those humble homemade recipes that brings together roasted lentils, coconut and spices to create a flavourful accompaniment. Whether served with vathakuzhambu or simply mixed with hot rice and ghee, this traditional thogayal is a comforting and delicious part of a South Indian meal.
Paruppu thogayal
Equipment
- 1 Pan
- 1 Mixie
Ingredients
- 4 tbsp Channa Dal
- 2 tbsp Toor Dal
- 7 no Red chilli
- 2 tbsp Gingelley oil
- 3 tbsp Coconut
- 1/2 tsp Asafoetida
- As req Salt
Instructions
- Heat oil in a pan. Add chana dal and sauté until it starts turning golden.
- Once the chana dal is halfway roasted, add toor dal and sauté for a few minutes.
- Add the dried red chillies and roast everything together on medium heat until the dals turn light golden brown and release a nice aroma. Take care not to burn them.
- Add grated coconut, asafoetida and salt. Mix well and switch off the heat.
- Allow the roasted mixture to cool completely.
- Transfer the mixture to a mixie/blender jar. Add the required amount of water and grind to a smooth, slightly thick paste.
- Transfer the thogayal to a bowl and shape it into a ball, if desired.
- Mix the thogayal directly with hot rice and ghee or gingelly oil.
- Serve it as a side dish with Vathakuzhambu rice or enjoy it as an accompaniment with Rasam rice.
Notes
Serve it as a side dish with Vathakuzhambu rice.
Enjoy it as an accompaniment with Rasam rice. This simple Paruppu Thogayal is a delicious and comforting addition to a traditional South Indian meal.
INSTRUCTIONS
- Heat oil in a pan. Add channa dal and sauté until it starts turning golden.
- Once the channa dal is halfway roasted, add toor dal and sauté for a few minutes.
- Add the dried red chillies and roast everything together on medium heat until the dals turn light golden brown and release a nice aroma. Take care not to burn them.
- Add grated coconut, asafoetida and salt. Mix well and switch off the heat.
- Allow the roasted mixture to cool completely.
- Transfer the mixture to a mixie/blender jar. Add the required amount of water and grind to a smooth, slightly thick paste.
- Transfer the thogayal to a bowl and shape it into a ball, if desired.
How to Serve Paruppu Thogayal
Paruppu thogayal is traditionally served with hot rice and a dollop of ghee or gingelly oil (sesame oil).
You can either:
- Mix the thogayal directly with hot rice and ghee or gingelly oil.
- Serve it as a side dish with Vathakuzhambu rice.
- Enjoy it as an accompaniment with Rasam rice.
This simple Paruppu Thogayal is a delicious and comforting addition to a traditional South Indian meal.
