Dips, Sauces & Salsa…French, Chinese, Italian, Mexican, Mediterranean & Continental…… the dramatic change that our dining table spreads have undergone due to the effect of global food movement that leaves the Indian food scenario bewildering. Has this global connect left our local community dishes and family recipes to assert their rights and ask for their honoured space in the kitchen and our plates?
Thankfully a big NO, and going by the rich heritage of our Indian cuisine our traditional dishes do not require to elbow their way on to the table.
Foodialogues presents to you a traditional heritage recipe Paruppu thogayal, a relish most popular in the Tamizh cuisine, the place of which cannot be taken away by any of the global dips and sauces. Paruppu thogayal is a relish and as the name indicates is prepared using pulses. Simple with a burst of flavours, this relish is traditionally combined with Milagu-Jeeraga Rasam. The rasam loaded with pepper and cumin seeds is prepared using tamarind as the tart principle. Hot steaming rice is ladled on to the plate followed by a drizzle of ghee. Spicy rasam goes in next very generously. The Paruppu thogayal is spooned on to the side of the plate and lo ….the gastronomic journey begins. A small portion of rasam rice well mixed with the thogayal is eaten and the flavour burst is seventh heaven.
Food historian Pushpesh Pant says that such relishes made with seeds, pulses, fruits and berries were probably the oldest assimilated dish in prehistoric India. Another astounding fact pertaining to our traditional food, is the combination of dishes to ensure a complete meal…..Spice-loaded rasam with a pulse relish eaten together with rice & ghee ensures that your meal has enough carbs, protein, and fat laced with natural digestive spices. The flavourful Paruppu thogayal would taste as good with a vathakuzhambu, Poricha rasam or a morekuzhambu but is never paired with a sambhar.
Paruppu Thogayal Recipe
Ingredients for Paruppu Thogayal:
- Tuvar Dal/Red Gram Dal/Tuvaram Paruppu 1 C
- Red Chilly 1
- Pepper Corns ½ Tsp
- Coconut Grated 1 Tbsp
- Asafoetida 1 Tsp
- Salt as Required
- Sesame Oil ½ Tsp
Preparation Method for Paruppu Thogayal:
- Take a heavy-bottomed pan, add oil. Add the dal along with the chilly and peppercorn and roast on a low flame till the dal turns golden brown. Switch off the flame and add asafoetida. Mix well.
- Grind to a coarse paste along with, salt coconut and sprinkle of water.
- Serve with hot rice.
Healthy & Flavourful “Paruppu Thogayal” is ready 🙂
