Paruppu thogayal is a simple and easy, coarsely ground thick chutney made with toor dal (yellow pigeon peas), dried red chillies, coconut and peppercorns. Paruppu thogayal goes well with rasam, kuzhambu varieties like vatha kuzhambu or kara kuzhambu and even with curd rice. It can be also served with idli and dosa. The thogayal stays good for 3-4 days when refrigerated.
Thogayals come to my rescue on days when I feel exhausted to cook a complete lunch meal. This paruppu thogayal with hot steaming rice and dollop of ghee alone makes a delicious and comforting meal. Traditionally curry leaves are not added, but I like the lovely flavor and aroma it imparts to the thogayal. Whenever I make vatha kuzhambu, I make this paruppu thogayal as they make an excellent combination. Off to the recipe now!
Notes and Tips
- Adjust the amount of red chillies according to your spice level. Use 2 chillies for a milder thogayal.
- I love the subtle flavor of garlic in the thogayal but you can skip the garlic if you don't like it.
- Do not burn or over roast the dal, else the thogayal will taste bitter.