Paruppu thuvaiyal, also known as dal chutney, is a delicious South Indian side dish made with lentils and spices. It is typically served as a condiment with rice, dosa, idli, or roti. Serve the paruppu thuvaiyal as a side dish or dip with your favorite South Indian meal. Enjoy!
Paruppu Thuvaiyal
Course: ChutneyCuisine: Indian, TamilDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
5
minutesA simple and quick side dish that is made with dhal, garlic and red chilies.
Ingredients
Thuvar dal – ½ cup
Red Chilli – 2 to 3 Nos
Garlic flake – 2 Nos
Coconut – a small piece (Optional)
Salt – ½ teaspoon or as per taste
Directions
- Dry fry the dal in a kadai without oil till it turns light pink. Before removing add red chillies and fry for a second. Remove and Cool it.
- Put it in a mixie the fried dal, chilli, garlic, coconut and salt. Add little water and grind to a coarse paste.
- This will go well with Rasam Sadam. You can also mix it with hot plain rice along with a teaspoon of ghee and have it with appalam/papadam.
Recipe Video
Notes
- Adding coconut is optional. If you do not want, you can omit it and make it only with the dal.
Madam, I followed all the steps correctly but I found the idli very thick or rather it was not soft. What do I do to rectify this mistake. Do I need to add a little more water to the batter.My friend advised me to add a bit of soda-bi-carb Please advise Regads Pramila
Hi Pramila,
I think you are talking about normal plain idli. I do not know which place you are living. If you are in cold place, fermentation may take long time. Due to insufficient fermentation, idli become hard. Also the consistency of the batter should be flowing consistency and not too thick. You can add a handful of Poha soaked in water while grinding the rice. Grinding in the Mixie will also make the idli hard. (urad dhal paste will not be fluffy while grinding in the mixie).