Paruppu Thogayal/ Split pigeon peas chutney

Every region in India has their own traditional chutneys, but the plethora of chutneys that one finds in Tamilnadu and Andhra Pradesh are amazing. They are usually served as an accompaniment with rice. This recipe of Paruppu Thogayal which my friend Janaki Hrishikesh shared with me goes amazingly well with rice and Rasam. In fact I enjoyed it with a simple curd rice as well.


100 gms/ half cup Toovar Dal/ split pigeon peas

7 Byadgi chillies

A kidney bean size piece of Hing/ Asafoetida

3 tbsps grated coconut

1 tbsp oil



Heat the oil in a pan. Roast the dry chillies till they turn crisp. Remove and keep them aside. Saute the Toovar dal till it turns a nice golden yellow. At this stage add the Hing and keep roasting for a couple of minutes till the asafoetida releases it’s flavour and the dal turns a deep golden yellow. Allow to cool. Drop all the ingredients into a mixer jar along with the salt and grated coconut. Grind to a coarse powder. Add a little water to ease grinding it into a thick chutney. The consistency of the Thogayal is thick and never watery. Serve it with hot rice with a dollop of Ghee.

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