Lentil chutney (பருப்பு துவையல்) is an easily digestible chutney that can be eaten with steamed rice and ghee, or along with rasam and rice. Rice mixed with jeera-pepper rasam (ஜீரா மிளகு ரசம்) served with lentil chutney and roasted pappad (சுட்ட அப்பளம்) make an excellent combination. It is the ideal diet during convalescence and after festivities. My grandmother used to make this chutney in two different methods – one without coconut, and the other with coconut. I prefer the former method, which has the authentic taste. Nevertheless, let me share both methods with you. Here we go.
Toor dhal or split red gram – teacup or 100ml measure
Dried red chilies (குண்டு மிளகாய் வத்தல்) – 2-3 no (adjust to taste)
Tamarind – a small bit
Asafoetida – a generous pinch
Salt – to taste
Oil – 1 teaspoon
|Lentil Chutney or Paruppu Thuvayal (பருப்பு துவையல்)|
Method: Heat oil in a kadai. Add split red gram/toor dhal and sauté till the dhal turns golden brown in color. Switch off the stove and allow the dhal to cool. Add ¼ teacups (50 ml) of water to the fried dhal and let it stand for 10-20 minutes.
Later grind the soaked dhal with red chilies, salt, tamarind and asafoetida into a fine paste using the mixer grinder. Serve with rice and rasam.
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