Thursday, April 12, 2012


‘Paruppu thogial’ is a thick chutney variety with yellow split moong dal and coconut as main ingredients. It forms a great combo with ‘poricha kuzhambu’. It is not heavy on the stomach. Of course you can make another dry vegetable if you want to.
Ingredients -
Moong dal (yellow) – 5 tbsp
Grated coconut – 5 tbsp
Whole red chilli – 2
Salt to taste
Method -
Dry roast the moong dal till light brown (it will give an aroma). Soak this in water for an hour.
Wash the dal and drain off the water.
In a mixer, add the dal, add 2 tbsp of water and grind. Add 1-2 tbsp more water and grind briefly again. Add coconut, red chilli and salt and grind again, sprinkling water if necessary. But it should be coarsely ground and not be watery like chutney – you should be able to roll it up into a ball!
Transfer to a serving dish.
Serve with rice and 'poricha kuzhambu'.
© Copyright 2011. Brinda Balasubramonian.

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