paruppu thogayal

Ingredients:

Tur dal                  : 1/2 cup
Whole pepper       : 1 tbsp
OIl                         : 1 tbsp
Salt                       : to taste

Method:

heat oil and fry the tur dal till it turns golden brown. Remove.
In the same oil, fry whole pepper corns.
Cool the fried ingredients, add salt and a little water and grind to a thick paste.


Method 2:

Use equal measure of Tur dal and Channa dal.Fry in a little oil.
Fry 3 or 4 chillies in oil.
Add half cup grated coconut and salt and grind to a smooth thick paste.


Travancore/ Palakkad parupputhogayal
 Ingredients:
Split green gram dal (payaru)
Coconut
Cumin seeds
Salt
One red chilli or a few pepper corns.
Method:

Clean and dry fry split green gram and grind to a coarse powder. Soak in water for an hour. Add coconut, chillies/ pepper, Cumin seeds and salt and grind to a paste.
 

inji Thuvayal

Ingredients:

Ginger                            :  1/2 cup grated
Tamarind                        :  size of small marble
Urad dal                         :  1 tsp
Green chilli                    :   2
Coconut                         :   3 tblsp
Curry leaves                  :   20
Salt
Oil                                  : 1 tblsp

Method:

In a little oil fry urad dal and curry leaves. Drain set aside.
Add rest of the oil and saute ginger and green chillies/
Add coconut, tamarind, green chillies and salt. Grind to a smooth paste.
You can add a little jaggery to this while grinding.

This is usually made along with feast food to aid digestion.

A variation of this can be made as accompaniment to idli/ dosa or hot rice. Here the ginger is less and coconut is more.

Ingredients:
Urad dal                    2 Tablespoons
Fried Gram                2 Tablespoons (Pottu kadalai)
Red chillies               3 or 4 (or more if you like it spicier)
Curry leaves             15
asafoetida                 a pinch
Grated Coconut        half a coconut
Ginger                       1 " piece
Salt
Jaggery                     a little
Tamarind                   a sliver

Method:

In a little oil fry  urad dal,  fried gram, red chillies , curry leaves and asafetida. Cool.

Add  grated coconut,  ginger, tamarind, salt and jaggery.

Grind together to a smooth paste.

Thogayal/ thuvayal

Coconut ThuvayaL

Ingredients:

Grated fresh coconut               : 1 cup
Urad dal                                   : 1 tblsp
Red Chillies                             : 4
Asafoetida                               : a samll piece or a pinch powder
Tamarind                                 : the size of a small marble
Salt
Oil                                            : 1 tsp

Method:

Heat oil in a pan and fry urad dal till it turns dark pink. Add the red chillies taking care they dont brown. add asafoetida and take off heat.
Grind  grated coconut , tamarind and salt adding sufficient water to a thick paste. Thuvayal is usually not of pouring consistency but thicker.

You can make Coriander thuvayal using the same recipe. Substitute 1cup  fresh coriander leaves for coconut. ( no need to fry the leaves).

For mint (Pudina) Thuvayal, same recipe can be used. Mint leaves  should also be sauteed in oil.



For thuvayal with vegetables like PeerkangkAi (ridge gourd) and chowchow
omit coconuts and use the respective vegetable after sauteing in oil. You can add  1 tblsp tur dal also.
The same recipe can be used for making thuvayal with the skin of tender ridge gourds.