ULUTHAM PARUPU THOVAYAL / THOGAYAL ( URAD DAL CHUTNEY)

Hey all ! Here I am with a tasty & easy

south indian side dish recipe.. It goes very 

well with rice / dosa / idly / upma :-)

This is very easy to make & a great side dish

for spicy lovers :-) 

ULUTHAM PARUPU THOGAYAL RECIPE:

Recipe cuisine: Indain / Recipe category: Side dish

Prep time: 10 mins / cook time: 10 mins

INGREDIENTS:

Urad dal : 1 /4 cup

Red Chilly : 5 pcs

Hing : 2 pinches.

Coconut (Shredded) : 1/4 cup + 2 tblsp

Tamarind : 1 inch 

Ginger : 1 inch (optional)

Salt : As needed

Water : As needed 

METHOD:

Dry roast the urad dal in medium flame till 

it turns to light brown colour. Meanwhile,

soak tamarind in warm water 

Once, the dal changes colour add dry red chillies

& 2 generous pinches of hing

Mix well & continue to roast. Then switch off the flame.

Now squeeze the tamarind out of water & remove

seeds. Keep it aside.

Take the ginger, remove skin & grate it.

Now add the tamarind, ginger & coconut to 

the mixture. Mix well. Transfer it to a blender.

Add very little water & start to grind.

This mixture has to be coarse & semi solid.

So, add water little by little. That's all :-)

Enjoy spicy thovayal with upma or idly or rice :-)

NOTES:

* Store the thvayal in a dry container so that it will

not spoil as we add coconut to it. Also use a dry spoon
 & pls do not store the spoon inside the container.
* This can be used to 2 to 3 days by storing the fridge.

* Dry red chilly can be increased or decreased as 

per our tastes & preferences.
* Adding ginger is optional. Garlic can also be added.
* Add water very little as thovayal as to be coarse & thick not
smooth & watery.

* For my non tamil speaking friends, ulutham parupu
means - "urad dal" & thogayal or thovayal means "chutney"
in semi solid form. 

Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..

See you all soon with more interesting recipes :-)