Tuesday, 11 August 2015

Parupu Thuvaiyal / Lentil Chutney !


Parupu thuvaiyal (thogayal) or Lentil Chutney is a very simple and yummy chutney that is often served with Rice and VATHA KUZHAMBU and trust me it is an incredible pair. It is generally made more often in Brahmin households and the vatha kuzhambu and this thuvaiyal complement each other. I had made a No onion No garlic Brahmin version of vatha kuzhambu last weekend with Sun Berry (manathakali vathal) and paired it with this thuvaiyal.
Thuvaiyals are generally thick in consistency as they are generally mixed with rice and eaten with some Gingelly oil or melted ghee. 
Other chutney recipes on the blog can be found HERE



INGREDIENTS
  • 1/4 Toor Dal
  • 1 tbsp Channa Dal
  • 1 tbsp Urad Dal
  • 1/2 tbsp Black pepper corns
  • 8 - 9 Dry Red Chillis (or as per taste)
  • 2 - 3 Garlic Cloves
  • Salt as needed
  • 1 tbsp grated coconut (fresh or dessicated) (optional)
  • marble size tamarind (optional)
  • 1 tbsp oil
STEPS

  • Heat oil in pan and first add all the lentils and roast them till they turn slightly golden brown.
  • Then add all the remaining ingredients (except coconut and tamarind) and fry them well till u get a nice roasted aroma.

  • Transfer and keep aside till they cool.
  • Add salt, tamarind and coconut and grind to a coarse paste adding little water.
  • And tadah.. your lentil chutney is ready.

NOTES

  • Thuvaiyals are not tempered at last unlike some chutneys, but if you wish to you can do a tempering with oil, mustard, jeera, hing and some curry leaves.
  • Best paired with vathakuzhambu and rice. Or you can even serve with idli and dosa.
  • Adjust chillis according to taste, we like it kind of spicy so the number of chillis may look more.
  • And make sure you grind it coarsely, you should feel the lentil granules when you rub between your fingers. 
  • Adding coconut is not mandatory and the chutney tastes good even without it.
With Love,



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