Wednesday, February 13, 2008

Parrupu Thuvayal

Thuvayals / Thugayals are like a thicker version of chutneys. Today I'm presenting a toor dal parrupu thuvayal. Usually they add coconut to this, but on the day I did it 'B' was sick. So, I skipped the coconut. So, when you try it don't forget to add coconut.


Toor dal- 1/2 cup
coconut- 2 tbsps
red chilli- 1
peppercorns- 3
garlic pods- 2
curry leaves- 3 or 4
salt- according to taste

Heat a tsp of oil in a pan and roast the dal, coconut, red chilli, pepper, curry leaves and garlic. Do this until the dal turns golden brown. Don't burn the dal. Switch off the gas and transfer to a plate and allow it to cool. When it has cooled down grind it with salt to a coarse- smooth paste using very little water. Serve it with steaming hot rice, sesame oil and papad.


FH said...

I love the photo Kribha, looks so good. Did you just post 5 of them or is it just my log roll? Potato dish looks delcious, send it to Sia and DK for their Potato events!:)

Kalai said...

You are in a blogging fury, aren't you? *laugh* Great to see you feeling better with so many great recipes. Out of curiosity, can you use any other dal to make this thuvaiyal? Some of us can't eat toor dal, :(

Anonymous said...

dear kriba, how r u? this is a post to express my sincere thanks for this wonderful blog. My cooking skills have improved a lot from your recipes and needless to say none of them have disappointed our family. I have tried all most all the vegetarian recipes in many gettogethers and have recived lots of appreciation which actually belongs to you. thank you once again and keep going with ur wonderful work. take care.


Sagari said...

have'nt tried toordal chutney kriba looks very yummy

Archana Doshi said...

hey this looks so yummy, feel like having much lunch all over again, mixing it with rice and ghee!! Slurrrp.

Laavanya said...

Kribha, that looks so thick and yummy! Love the picture. We love paruppu thogayal at home.. i also make one with mung dhal.

Anonymous said...

Hi Kribha,

Glad to know that you are back from your break. I was waiting for you to post some new recipes and the sepankizhangu recipe looks

I make the thugayal the same way as you do and it tastes really good with rasam. Thank you for posting these recipes. I was a little tired of cooking but now after looking at your blog I think I am going to cook something tasty today.


Manju said...

wow!! thats a lot of posts...i love parippu thuvayal with any veggie koottu n some ghee...yummm...i made aloo methi the other day too!!

zlamushka said...

What a beautiful combo of spices. I have never tried chutney of this consistency. Why do you skip coconut, becasue B was sick? Is it not good for health or?

Vcuisine said...

The thugayal, taro root curry, and subzi rocks Kribha. Very nice. Viji

Lisa Turner said...

This is a new one for me, but I'm certain I would enjoy this. Love your photo too!

Unknown said...

great looking one kribha:) I love this chutney with hot rice and pappad :)

Kribha said...

Hi Asha,
You are right. I did post 5 in a row. These have been in my drafts for a long time. I wanted to get it done. Moreover, when I was in Florida I had no work at all. That's why. Thanks for the reminder about the events. Will look into it soon.

Hi Kalai,
You can use channa dal instead of toor dal. Sorry for my late reply.

Hi Nithya,
First of all, thousands of apologies for my late acknowledgement. You don't how happy I was to read your comment. Thankyou so much girl. You made my day. I was on vacation when I got your comment. That's why I couldn't respond on time. Love you and warm hugs to you. :-)

Hi Superchef,
That is surely an excellent combination. You made my mouth water. Same pinch for the aloo methi.

Hi Zlamushka,
Thanks for your comment. Actually, coconut is hard to digest. That's why we avoid it when we are sick.

Hi Vijika, lisa and rv,
Thankyou all for your seet comments. Glad to know that you all liked it.

Anonymous said...

Hi Kribha,

I tried this recipe today & it came out really tasty...Thanks a lot for the recipe...

Have a doubt...should we add coconut along with the dhal for frying or should we add it at last?...


Kribha said...

Hi Dev,
Happy to have you here. It's so nice of you to try out the recipe and give a feedback. Thanks a bunch.
Regarding the addition of coconut... you should add it at the last and roast it till it's moisture disappears completely. Hope this helps. Have a nice day!

Shella said...

Hubby cannot eat Toor daal....but I love it soo much, n I am very much a thick chutney person.. the thicker the better n this one looks so good. Will you promise to make this for me, when I come over...

Ravi said...

Hi Kribha,
At home, we use paasi paruppu (moong dal) which has a nice aroma and taste. Rest of the procedure is same. Maybe you should try it with moong dal as well.

Ramki said...

Hi Kribha,

Have blogged your Thuvaiyal as a model recipe in the One page Cookbook - 1001 Thuvaiyals.


Sheela said...

Hi Kirubha,
Thank you very much. because i am a newly married girl. i dont know cooking. i learn through your blog. i like each and every recipe.