Parruppu thuvaiyal / Dal chutney


This is a very simple dish which goes out well with any dal rice and variety rice. Also this take place in meals platter as a side dish for rasam. This is an traditional Tamil recipe, but this is the first time I have prepared. Also it’s good for health.

I have roasted and grounded the gram/dal/paruppu in this recipe with little coconut. Let us move on to the recipe…

Paruppu Thuvaiyal / Dal Chutney

Paruppu Thuvaiyal / Dal Chutney


  • Pigeon pea / Tur dal / Tuvaram paruppu – 5 tbsp
  • Bengal gram / Kadala paruppu – 5 tbsp
  • Pepper corns – 1 tsp
  • Red chillies – 6 nos
  • Grated coconut – 3 tbsp
  • Garlic – 3 cloves
  • Asafoetida / Hing – ¼ tsp
  • Oil – 2 tsp
  • Salt to taste


  • Heat oil in a kadai. Put red chillies, hing/asafetida, pigeon pea/tuvar dal, Bengal gram/kadala paruppu, black peppercorns, garlic and sauté them in medium flame until they turn golden brown and the raw smell goes off.
  • Add in the coconut pieces and again continue sauting for 4 to 5 seconds and switch off the flame.
  • Grind it coarsely by adding little water and salt, once it comes to the room temperature.

This goes out well with Kootanchorru, Kanji/Koozh (Porridge) and rasam rice.

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