Urad Dal Thogayal
Paruppu Thogayal is a side made from urad dal, coconut and red chilis. Serves as the perfect accompaniment for rice dishes like Puliyodharai.
Ingredients
- Urad Dal (Whole, Skinless) - ¼ Cup
- Dry Red Chilli - 3
- Coconut - ¾ Cup
- Tamarind - about ½ tsp
- Salt - ½ tsp (adjust as needed)
To temper
- Oil - 1 Tbsp
- Mustard - ¼ tsp
- Broken Urad Dal - ½ tsp
- Jeera - ½ tsp
- Asafoetida - ¼ tsp
Instructions
- First dry roast the whole urad dal until golden brown and keep it aside until it comes to room temperature.
- Then dry roast the red chillis for 30 sec and add it to the mixie along with coconut and tamarind.
- Add required water and pulse to a coarse paste. Now add the roasted urad dal and grind to a coarse paste.
- Heat a pan with oil, add the mustard and once it splutters, add other ingredients listed under "To temper" in the given order.
- Once the urad dal turn golden brown, add the ground paste to the pan and saute for a few mins until it thickens and sticks together as a single ball.
- Enjoy as a side for rice dishes like Puliyodharai.
Notes | FAQ
- Do not dry roast until too dark, thogayal would taste bitter.
- Do not grind to a fine paste. A little coarse paste would give the best taste.