March 24, 2016

Paruppu Thogayal and Milagu Rasam (Dal chutney & Pepper Soup)

Simple and delicious! After the days of feast or marriages we make this combo that gives welcoming break from the regular food. Enjoy this combo with hot rice and have a nap after a while. Nothing could equalise this…

Pre time: 10 mins
Cooking time: 15 mins
Serves: 4

Paruppu Thogaiyal:

Take a kadai heat it with 2 tb spoons of gingelly oil.
Fry 4 table spoons of Thur dhal and 4 or 5 red chillies in it till they become roasted well.
Then soak the fried item in water for 1 hour. 

After an hour drain the water keep the water aside for rasam.
Transfer the soaked dhal and chillies to the mixie jar and add 3 tb spoons of grated coconut, salt and some hing and grind well . Add some Sesame oil  to hot rice mix this thogaiyal and have with Pappad.

Milagu Rasam:

Heat the kadai with 2 tea spoons of oil or ghee.
Add some mustard seeds, cumin seeds  and 2 tea spoons of thur dhal. Wait till they splutter and dal becomes brown.
Then add  300 ml of tamarind  juice taken from a small lemon size tamarind, as we do  for other rasams and boil it with salt.
Meanwhile grind 2 tea  spoons pepper, 1 tea spoon of cumin seed some fresh curry leaves and 2 red chillies with the drained water kept aside from the soaked dhal. 

Add the grounded mixture with the rest of the water and add to the boiling rasam. When it starts to give the bubbles switch off the stove.
Adding a small piece of Jaggery to the rasam enhances the taste. Paruppu thogaiyal and pappad are the best side dish for this rasam rice.