– Tuvar dal – Red chilies Or adjust based on your spice level – Coconut Grated (optional) – Salt – Oil - Tap to see more ...
– Heat oil in a pan and add the tuvar dal / toor dal and red chilies. – Fry it in low to medium flame until the dal turns golden brown. Make sure you keep stirring as the dal can burn easily.
– Let the dal cool down and then grind it with salt and coconut. Add water little by little when grinding as we need the thuvayal to be thicker in consistency. – Serve the paruppu thogayal with hot rice, ghee and Milagu kuzhambu