Paruppu thogayal is one of the very popular variety of chutney from the South Indian cuisine. It’s basically made with tuvar dal.
Today I have added red capsicum along with the tuvar dal to make the thogayal to make it more healthier and interesting.
The colour, the flavour and the texture of the thogayal was indeed very good and everyone at home liked it very much:)
Ingredients
Tuvar dal ( pigeon peas) – 1/2 cup
Red chillies – 6-7
Hing( asafoetida/ perungayam) – 1/4th tsp
Red capsicum – 1
Tamarind – little
Salt to taste
Oil – 1+1/2 tbsp
Method
Wash and chop the capsicum.
Heat oil in a pan. Add tuvar dal, red chillies and hing.
Sauté for few mins and add the chopped capsicum.
Continue to sauté till the capsicum is just cooked.
Cool, add salt to taste and tamarind. Grind this to a coarse paste.
Serve the thogaiyal with rice / idli / dosa:)
anuradha asirvadam – normally we used to make paruppu thogayal with green gram(chiru paruppu)but this appears to be another variant – we will try this – i cannot stop me from saying the presentation as excellent Very Good
Thank you Mahadevan. I’ll try with green gram too:)