Friday, March 28, 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.

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