Paruppu Thogayal Recipe: A Spicy South Indian Chutney
Paruppu Thogayal, a flavorful chutney from Andhra Pradesh, is a staple side dish in many South Indian households. Made with a blend of toor dal (tur dal) and chana dal, this chutney is tempered with a mix of spices that elevate its taste and aroma. A rich combination of lentils, spices, and coconut, it offers a delightful burst of flavors that will complement your breakfast or main meal.
The versatility of Paruppu Thogayal makes it a perfect accompaniment to dishes like dosa, idli, or uttapam, adding a delicious depth to your plate. Whether you’re enjoying it as part of your morning spread or as a side with a hearty meal, this chutney is sure to leave a lasting impression.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tur Dal (Toor Dal) | 1/4 cup |
| Roasted Chana Dal | 1/8 cup |
| Whole Black Pepper | 1/2 tbsp |
| Dried Red Chilies | 5 |
| Onion (finely chopped) | 1 medium-sized |
| Coconut (grated) | 2 tbsp |
| Salt | To taste |
| Jaggery | A pinch |
| Tamarind Paste | 1 tsp |
| Oil | 1 tsp |
| Asafoetida (Hing) | 1/4 tsp |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 70 kcal |
| Carbohydrates | 12 g |
| Protein | 2 g |
| Fat | 2 g |
| Fiber | 3 g |
| Sodium | 200 mg |
| Sugars | 1 g |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Instructions
-
Roasting the Lentils and Spices:
- Heat a pan over medium heat. Add the tur dal, roasted chana dal, whole black pepper, and dried red chilies.
- Stir the mixture continuously and cook until the lentils and spices turn golden brown, about 3 to 4 minutes. Once roasted, remove from heat and set aside to cool.
-
Cooking the Coconut:
- In the same pan, add the grated coconut. Toast the coconut over low heat until it turns light brown and releases a pleasant aroma. Set it aside to cool as well.
-
Grinding the Mixture:
- Once the roasted dal and coconut have cooled down, transfer them to a mixer grinder. Add the tamarind paste, salt to taste, and a bit of water.
- Grind the mixture to a smooth consistency. Add more water if needed, but ensure the chutney remains thick.
-
Tempering the Chutney:
- For the tempering, heat oil in a small pan. Add the asafoetida and mustard seeds.
- Let the mustard seeds crackle and release their aroma. Once they do, pour the tempering over the chutney and mix thoroughly.
-
Serving:
- Serve the Paruppu Thogayal with hot ghee roast dosa, chow chow sambar, and a cup of filter coffee for a complete and satisfying South Indian breakfast experience.
Tips and Variations:
- You can adjust the level of spiciness by adding more or fewer dried red chilies.
- For a slightly tangier version, increase the tamarind paste to suit your taste.
- If you’re unable to find roasted chana dal, you can roast regular chana dal at home by dry roasting it in a pan until golden brown.
- This chutney can be stored in an airtight container for up to 3 days in the refrigerator.
Paruppu Thogayal is not only flavorful but also a nutritious addition to your meals. Its rich combination of lentils, spices, and coconut offers a unique balance of protein, fiber, and healthy fats. Whether you’re starting your day with a traditional South Indian breakfast or pairing it with a hearty meal, this chutney will undoubtedly elevate your dining experience.
