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Tuesday, November 6, 2007

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.

12 comments:

uma said...

Tried this thuvayal with moong dhal as you said and it turned out well achi. Do i have to follow the same procedure to make thoor dhal paruppu thuvayal?

solai said...

Yes Uma,but Thoor dhal will take little more time to get roasted.roast it in low fire with very little oil.You can make thuvayal out of pottukadalai also like this

uma said...

okiesss...Thx achi.

Gay Carrillo said...

I would love to try this one. I usually have dhal here in the cafeteria but they always cook it the same way.

Gay

Minti said...

I just made this for lunch and it came out well. Your detailed instructions and pictures of the ingredients are very helpful in achieving the end results. Thanks!

Hemalatha said...

hi aachi
i tried most of ur veg recepies and its awesome.now i became a regular visitor to ur site to find out any new recepie.please post some more veg recepies.

Jhanani said...

Aachi, yesterday I made this thuvayal along with rasam. Rombha nalla erundudu. My daughter liked it very much.

Thanks a lot.

Nirmala said...

I've tried paruppu thuvayal many times, but never was satisfied with the recipes. Your recipe looked very simple but was too good. Thanks.

Sudhakar said...

Just out of horrible first trimester.. Bored of eating curd rice and boiled veggies for more than a month, wanted to try something interesting yet easily digestible.. I thought of searching for such a dish in your blog.. Though my mom makes this, I completely forgot abt this after my marriage as my husband does not like rasam & I feel that paruppu thuvaiyal goes well with rasam.. Today I made it & my husband loved it...

Just happened to see aattu kudal kuzhambu.. Mom used to prepare it rarely when we were in school.. I was not a fan of it then.. seeing your blog, I've asked my mom to prepare it for me..

One request.. I would like to know the recipe for 'Brain fry'.. Could you please post it?

Solai Chidambaram said...

mrs sudhakar brain fry is already blogged.search in labels under chettinad non veg. congrats.take care of your health.dont take too much garlic now.

Madhu Pravin said...

Wow! Feelin nostalgic after seein d items in ur blog. Mom used to make almost 95% of d items :) Mom used to prepare dis thuvaiyal for sudu kanji, v usually have on sundays. It tastes yumm! Also with puli soru. Yumm! Ma'am, could u plz post d popular dish of Chettinad, kadaindha paruppu? Chettiars use generous amount of ghee to dis semi-gravy. It is one of d main courses. It's been ages since I'v had it. It'd be helpful if you could post it for all of us. Thank You!

Skl said...

Hello aunty,
Thuvayal tasted nice,we had it with regular lunch,tastes great when mixed with plain rice,we used to have this regularly at home in India ESP on Sunday's when everyone is at home,got reminded of those days,thank you,skl