|1/4 cup Tuvar dal|
|1 tbsp Bengal gram dal|
|2 Red chillies|
|2 tbsp Coconut|
|1/4 tsp Asafoetida|
|To taste Salt|
|1 tsp Oil|
My first teacher is my mother just like your first teacher in life. She has taught me so many things in life. I would rather say everything I know now has been taught by my parents. My mother has been instrumental in my cooking so much. If I dare to explore new cuisines and new techniques in my cooking now, I will attribute that to my mother. This week the Swati who blogs at Food-Trails suggested that we blog with the theme of down the memory lane. I am showcasing this humble paruppu thogayal which my mother often cooked for us.
Amma is getting old and now in a hospital. Cannot imagine her in a bed . When I think about her younger day, I remember her baking cookies in a biscuit box. She never attends any baking course though. I would wait for a Sunday when she would make some very delicious icecreams, We never had a refrigerator, but she would freeze it in a friends place for us. She taught me crochet and knitting. She is 85 and even now knits for family. Recentky she has started knitting for charity, where she knits scarfs for downtrodden. I wonder if I will find any other woman who has so much knowledge and ready to share it with others. I hope she recovers fast to read her recipe being featured. Get well soon ma!
Paruppu thogayal will feature in most of the tamizh household especially in a tambrham house. There will be small variations though. My mother in law used only tuvar dal while amma used both tuvar dal and bengal gram dal. My mother in law used some pepper too in this while amma used only red chillies. Amma would make this delicious thogayal and serve it with some tangy milagu kuzhambu and hot rice. I can never say no to this combination. The process of making this thogayal is so simple.
Check out the simple video for making this delicious thogayal.
Heat oil in a pan
When sufficiently hot add both the dals and asafoetida till it is slightly brown.
Take it out and keep it aside.
Next add the red chillies and saute till it becomes crisp. Take it out and keep it aside
Now grind all the dals and chillies together into a coarse powder
Add the fresh coconut and necessary salt and grind it into a smooth thogyal/paste. Serve it with rice and milagu kuzhambu
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