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March 11, 2009

Paruppu Thuvayal



Food combinations. I always wonder where they come from. Who decided that X shall go with Y or that A should be paired with B. Earlier, I didn't question this at all. Paruppu thuvayal or thogayal was always made with Menthi Kuzhambu or Milagu Kuzhambu. When I decided to make this one evening, S told me that his family makes "Kandi Pappu Pachadi" to go with idlis and dosas.


I made this again when my parents were here and I asked Appa if he wanted to eat this thuvayal with dosas and he was taken aback. I must admit, I was a little surprised when S suggested this, but with some extra red chillies, this thuvayal goes from being a mild accompaniment for rice to a flavourful side for idlis.


1/2 cup Toor Dal

1 tbsp Pepper Corns

1 Red Chilli

1 tbsp Oil

Salt to taste


Heat the oil in a kadhai. Add the pepper corns, red chilli and toor dal. Fry for 4-5 minutes. Add the salt and take it off the flame.

Add enough water to cover the dal and keep aside for 30 minutes. Grind to a fine paste.


Mix this with some hot rice. Enjoy it with some Milagu Kuzhambu. There couldn't be a better way to enjoy a lazy sunday lunch. Off this goes to Divya as she hosts this month's edition of Think Spice... Think Pepper.

17 comments:

Lavanya said...

My mom used to make this every rainy season. Milagu Koyambhu - Parrupu thogayal - sutta appalam. Yumm!!

True, some one made up the combinations and they seriously knew what they were thinking, I cannot think of a better combination for parrupu thogayal.

Great recipe! I am tempted to make this now! Thanks

Asha said...

We all think the same too but when you experiment, you will be surprised at the combo. Like I made Kalan thick and served with Poori! I bet for some Keralites it was a surprise too but it was so good to eat with pooris! :D

This dish so simple and anything with Tuar dal delicious of course! :)

Arundathi said...

Love this! paruppu thuvayal, rasam sadam... yum!!

A_and_N said...

I love thuvayals :) I make one every time I make South Indian food!

Cham said...

Thuvayal and some tamarind base gravy, I am settled down for hours :) Good and yummy!

Pavithra Kodical said...

My mom makes this.I agree it tastes great.

Sanghi said...

Perfect for kuzhambu rice..!:)

Uj said...

I completely agree..There was a time when I thought that Chapathi can be had only with Potato bhaji and not any other side dish. Looks yummy :D

Janaki Gopikrishna said...

Would this help if we pressure cook the parrappu.

Chitra said...

we too make the same way but we add garlic pods at the end of grinding!!nice post for the event:)

Sia said...

interesting thoughts Raaga. I thought it was weird when i was served curds and pickle with parathas in hostel as i was always used to have one or other curry with parathas when my mom cooked it. it took me quite some to realise in north thats how many people enjoy eating parathas :) it's not necessary that everyone agree with what we think is the best combination.
coming to paruppu thuvayal, all i can say is yummmmmm :D

DEESHA said...

that looks yumm, we make this too ..

Cheffie-Mom said...

Wow, it is always fun to come to your blog and find new recipes! Thanks!

Swapna said...

Hmm.. you should see the park in front of 2B .......!! and all the security guards were totally 'ranged'...
There were a lot of different celebrations then!!

Aparna said...

For us thogayal is always served with mulagootal or mulagushaym. I also remember my husband being surprised when I asked him if he'd like it with dosas.:)
My take was that it a sort of chutney!!

Miri said...

I love thogayal - have you tried mixing rasam and thogayal and having it with rice - absolutely delicious though it sounds like a funny combination!
One more thing I do since I prefer to have very little water content in my thogayal(like it used to be originally when my mother ground it on an "ammi" or stone grinder) try roasting the dals for just a little bit more than usual and then grind it slowly in the mixie with a tsp of fresh coconut and adding just a few drops of water at a time. The flavour is really really really good this way.

Raaga said...

Thanks for the comments.

Chitra: I will try the garlic variation soon.

Miri: Slow grinding with coconut sounds great.