Chutneys / Thogayals & Podis.

Paruppu Thogayal – (Lentils roasted and ground with coconut and chillies)

Paruppu Thogayal.
Paruppu Thogayal.

Whenever we have an overdose of marriages or functions in the family or if there are a lot of festivals one after the other, sometimes, we all do get tired of eating rich food filled with ghee or oil and spices.¬† Many times, amma then makes a simple menu like Jeera Pepper Rasam to go with Paruppu Thogayal. Thogayal, is almost like a chutney that we have for dosa and idlis…Only thogayals are made to go with rice too. There are a gazillion varieties of thogayals that are made with all sorts of vegetables.

This is almost like eating the lentils uncooked, as they are simply dry roasted and then ground to a paste with spices and coconut.


1/4 cup of Bengal Gram

1/4 cup of Toor Dhal.

1/3 – 1/2 cup of coconut (The more the coconut, the tastier)

7-8 black peppers.

4-5 Red Chillies.


A pinch of Hing


  • Dry roast the bengal gram , toor dhal, black pepper and the red chillies in a clean kadai on a medium low flame. The secret is to slowly roast it until the aromas¬† are exuded. Increasing the heat, will only burn the lentils and lead to loss of flavour and time.
  • Set aside to cool for a few minutes and then pop it in to a dry mixer jar.
  • Add the coconut (fresh coconut would be very tasty). dessicated would also do.
  • Add salt and then grind with as little water as possible. The consistency should be as shown.
  • Serve with Jeera Pepper Rasam or Milagu Kuzhambu.

Weekend Menu #3 – Pathiya Samayal.

This weekend all of us were caught in a whirl of cold and cough and sneezing because of the quick weather change from the 50`s directly to the 80`s…It was also raining so I decided to stay in and make

Milagu Kuzhambu,

Tomato Rasam and

Paruppu Thogayal.

I also microwaved Appalam for around 30 seconds and it felt like having Sutta Appalam thats made by simply roasting a raw appalam over a flame sans the oil and the frying! Lunch was yummy!!!