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.