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Peanut paruppu thengai recipe for rice

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Peanut paruppu thengai recipe for rice

This can be a very quick and simple South Indian Tamilnadu style recipe for Thengai Thogayal Thuvaiyal With Coconut. Thogayal is really a thick chutney usually offered with grain. Lentils and spices are fried and ground with coconut. I love to get this to thogayal just a little spicy. This thogayal combined with grain along with a dollop of ghee creates a really satisfying lunch. I'd this thogayal the very first time inside my husband’s cousin’s place and soon after lunch, I requested for that recipe and typed it lower on my cell phone. I attempted this Coconut thogayal in your own home in the morning and there after, this has turned into a favorite for people. This thogayal is straightforward, fast and finger licking good.

This is the way to complete the Spicy Thengai Thogayal / Coconut Chutney For Grain.

Heat oil inside a kadai and roast the chana dal / kadalai paruppu in low flame until light brown. Add some dried red chillies and fry briefly. Make certain the red chillies don’t burn. Add some chillies once the dal is nearly roasted. Put aside.

Obtain the below ingredients together. There's raw garlic clove within this chutney. About 4-5 cloves. The roasted dal, tamarind, and also the pungent garlic clove is the reason why this coconut thogayal super tasty. Garlic clove imparts a really unique flavor for this chutney. In addition to the chana dal and chillies, things are ground raw. Don’t be worried about adding a lot garlic clove. Just just grind buddy. My garlic clove cloves in India are extremely small. Far too small. And So I added 10 cloves.

Grind all of the ingredients along with about 50 % a mug of water. Don't increase the water. We would like a really thick chutney. Transfer to some cup.

Serve Coconut Chutney with grain along with a dollop of ghee.

Spicy Thengai Thogayal / Coconut Chutney For Grain

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