November 16, 2014

Paruppu Thogayal ( Lentil Chutney for Rice)

Paruppu Thogayal with Vathakuzhambu or Pepper Rasam and Paruppu Thogayal is the most loveable combination with hot rice on a holiday. It is very easy to make with less ingredients. When we have food continuously out for days and return home, this is the most sought lunch combo....

 Also see the recipes of:

Pepper Jeera Rasam, Vatha kuzhambu, Pepper Kuzhambu


Ingredients for making Paruppu Thogayal:

Thur dal 2 table spoons

Red chillies 5

Grated coconut from one part of Coconut

Hing powder 1/2 tea spoon

Salt to taste

Sesame oil 3 tea spoons




How to make Paruppu Thogayal?












Heat the kadai with the oil. Fry the Thur Dal and Red chillies to dark red and soak the roasted stuff in water for 40 minutes. Then drain out the water completely. Add the coconut, hing powder and salt with the dal and grind to smooth chutney adding the drained water little.


Since we make Pepper rasam whenever making this chutney, the water we get from the soaked dal is used for making rasam, that gives a special flavor.

See also the recipe of Yellow Pumpkin Fiber Chutney


  1. excellent recipe. we made it like this and it turned out well. soaking the dal in water adds extra taste. new idea for us. thanks a lot.

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