Ingredients:
- Channa Dhall ( Kadala Paruppu ) - 1/2 Cup
- Toor Dhall ( Thovaram Paruppu ) - 1/2 Cup
- Grated Coconut - 2 to 3 tblspn
- Dried Red Chilli - 7 to 8 nos ( or depend upon the spicyness )
- Tamarind - small gooseberry size
- Asafoedita Powder - 1/4 tspn
- Oil - 3 to 4 tspn
- Salt - to taste
- Water - for grinding
Method:
- Heat oil in a kadai, fry the two dhalls, dry red chillies,until it burns golden brown
- Switch off the stove and add grated coconut, asafoetida powder,tamarind and salt
- Cool the mixture and then grind it in a mixie with water
- Serve the spicy and tasty paruppu thogayal with plain rice and gingelly oil along with papad as side dish
Note:
You can also use garlic pods while frying the dhall to avoid gastric problems
Garlic also give nice aroma with good taste too.
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