Monday, August 18, 2008
Dhal chutney / Paruppu thovaiyal
Thoor dhal / red gram - 1 tbsp
Bengal gram/channa dhal - 3 tbsp
red chillies - 4
shredded coconut- 1 tbsp
tamarind - 1/4 of the size of gooseberry.
salt - 1/4 tsp
curry leaves - 1 brig
cumin seeds - 1/4 tsp
garlic - 1 pearl.
Heat 1 tsp oil in a pan and fry channa dhal to golden brown color.
Then in the remaining oil roast the red chillies and coconut separately to almost crispy state.
After they get cool, grind every thing in Indian mixer or any blender without water for 20 seconds.
Then add very little water and grind coarsely to get a thick chutney.
Goes fine with tamarind rice, lemon rice, urid dhal rice and coconut rice.
Tastes good for 24 hours without refrigerator.
My mom always packs tamarind rice with this paruppu thovaiyal for picnics.