Paruppu Thuvayal

This is meant mainly for rice. All in south India will be familiar with this thuvayal. The Dhal used differs from state to state. In Chettinad this thuvayal is made out of Moong dhal. As I have mentioned in my previous blogs, moong dhal is easily digestible. So usually in our home when somebody is having fever or recovering from illness, I will serve this thuvayal along with Kanji. This will taste good with Rasam Sadam also. Don’t be scared, it does not mean that one has to get sick to taste this. When it is raining or whenever we are not in a position to go out to get vegetables, this thuvayal will be very handy. Like Brinjal thuvayal this thuvayal also can be mixed with rice along with little ghee. Small children will love that taste.

Ingredients

Moong dhal -1/2 cup

Grated coconut- 3 table spoons

Red chillies-2 or 3Garlic-3 pearls

Procedure

Put the kadai in the stove. Pour ¼ teaspoon oil. First put the chilies and then the moong dhal into the kadai and roast it in low fire till the dhal turns golden in colour. High fire will burn the dhal. No need to cook the coconut. After the mixture cools first grind the dhal and chilies dry in the small jar and once it gets powdered add the coconut and salt and grind it adding little water .Finally add the garlic and grind once just to smash the garlic into small pieces. No need to season the thuvayal.