Paruppu Thogayal | பருப்பு தோகயல் | Paruppu Thuvayal - Spicy Lentil Dip

Name: Paruppu Thogayal | South Indian Spicy Lentil Chutney (GF & Vegan)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 TBSP Sesame Oil; 1/4 cup Pigeon pea (Toor dal); 2 TBSP Bengalo Gram (Channa Dal); 15 grams Tamarind (a small gooseberry sized unit); 1 TBSP Jaggery; 5 TBSP coconut (grated, fresh or frozen(thawed)); 3/4 tsp Salt (or to taste); 4 Dry Red chillies (adjust spice); 1/4 tsp Hing / Asafoetida (skip for Gluten Free); 1 tsp Oil; 1 tsp Mustard seeds; 1 sprig Curry leaves

Published: Apr 23, 2012 · Modified: Feb 1, 2025 by Kalyani · This post may contain affiliate links · 38 Comments

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Paruppu Thogyal is a spicy, tangy South Indian Lentil Chutney. Served with hot steamed rice and sesame oil

Chutneys across Indian cuisine and their versatility

Each home in India has its own share of accompaniments - be it thogayals (thuvayals or thick South Indian Tamil cuisine chutneys) or Andhra Pachadi / chutneys , Maharashtrian dry Lasanachi Chutney (a.k.a Vada Pav Chutney), the Bengali Aam Sotto (DAte raisin jaggery chutney - oh so yum!), faalse ki chutney / black currant chutney , pickles, spice powders - both for everyday meals as well as those made for occasions. I was recently reading a wonderfully chronicled book called "The Imperial Cholas" by the ITC Group (a 5-star hospitality chain) and there it mentions that these accompaniments were mostly made both to tickle the palate (with its blend of spices) as well as stand-ins when vegetables were scarce.

Paruppu Thogyal is a spicy, tangy South Indian Lentil Chutney. Served with hot steamed rice and sesame oil

I think both the reasons are so true : How else can the simple Idli reach to greater heights with a wonderfully divine Molagapudi (fiery lentil spice powder) ? Or how many days have you (in a typical south indian home) craved for just Paruppu Thogayal with just roasted papad, steamed rice topped with a dollop of ghee or sesame oil with no other vegetables to complement the meal ?

Well, don't dream anymore... coz this is a lipsmacking Paruppu Thogayal today. Team it with white rice for a
fulfilling meal .Every Tamilian household has their own version of Paruppu Thogayal, but this is my grandmom's recipe, and am very proud to present this here.

What do you serve this Thogyal with?

Steamed Rice with a dollop of ghee / sesame oil works best, but if you are making it part of a larger thali, Paruppu Thogayal is usually served with any Puli Kozhambu (Tangy gravy), Vatha Kuzhambu . My persona; favourite though is with chilled South Indian Curd Rice (Thayir Sadam / Dudhyodhanam)

Other Indian Chutneys / Thogayals / Pachadi you might like on the blog:

Andhra style Carrot Garlic Pachadi | కారెట్ వెల్లుల్లి పచ్చడి

A delicious chutney or Dip made with Carrots and garlic. Gluten Free + vegan chutney to serve with any South Indian Breakfast or steamed rice.

Check out this recipe

Red Cabbage Chutney | Purple Cabbage Chutney | Cabbage Pachadi

A Plant based, Gluten Free Cabbage Pachadi or Chutney for Idli / Dosa / Rice / Paratha etc. Tasty , tangy chutney that can be used on sandwiches / tortillas too

Check out this recipe

Inji Thuvaiyal | Inji Thogayal

Inji Thogaiyal or Inji Thuvayal is a South Indian Condiment made with Fresh Ginger, Coconut and basic kitchen spices. Served with Hot rice and Sesame oil

Check out this recipe

Lasanachi Chutney | Maharashtrian Dry Garlic Chutney Powder

Lasanachi Chutney or Vada pav chutney is a dry chutney powder used as a spicy, pungent accompamiments to Bhakri, Rice, Thalipeeth and Vada Pav.

Check out this recipe

Potlakaya Pachadi | Andhra Style Snakegourd Chutney

Potlakaya Pachadi is a gluten Free, vegan chutney made with Snakegourd and basic kitchen spices. A delicacy of Andhra Cuisine.

Check out this recipe

Prep time - 10 mins ; Cook time - 5 mins (To roast the ingredients) ; Serves - 3 ; Difficulty level - Easy

Serving suggestions - Steamed rice + any Rasam of your choice with Roasted papad. Also tastes great with Vathkuzhambu / Puli Kozhambu (tangy tamarind gravy)

Ingredients for Paruppu Thogayal | South Indian Style Spicy Lentil Chutney:

1 tablespoon Sesame Oil
¼ cup Pigeon pea (Toor dal)
2 tablespoon Bengalo Gram (Channa Dal)
15 grams Tamarind (a small gooseberry sized unit)
1 tablespoon Jaggery
5 tablespoon Grated coconut
¾ teaspoon Salt (or to taste)
4 Dry Red chillies (adjust spice)
¼ teaspoon Hing / Asafoetida (skip for Gluten Free)
1 teaspoon Oil
1 teaspoon Mustard seeds
1 sprig Curry leaves

How to make Paruppu Thogayal | South Indian Style Spicy Lentil Chutney:

In a large pan, heat the Sesame oil. Roast the dals (lentils) on medium heat one by one till they turn golden
brown and slightly crispy. Transfer to a plate.
In the remaining oil, fry the tamarind, red chillies and transfer to the lentils plate. Cool completely.
In the hot pan (without any oil), roast the coconut once for 1 mins (with flame switched off). This is optional but crucial to improve the shelf life of the chutney, especially in summers.
Now, DRY grind the dals, asafoetida, salt, jaggery to a very coarse powder (remember this is NOT a smooth chutney, but a rather coarse one, used to mix with the rice).
Now add tamarind and about 3 - 4 tablespoon of water and PULSE to a thick kind of consistency. Transfer to a serving bowl. You can serve the thogayal as is, but we prefer it with some tempering / tadka.
For the tempering: Heat 1 teaspoon of oil. Splutter mustard and curry leaves. Pour onto chutney and serve immediately with hot rice, drizzle a bit of ghee / sesame oil, mix and delve into culinary bliss.

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Paruppu Thogayal | South Indian Spicy Lentil Chutney (GF & Vegan)

Kalyani

Paruppu Thogyal or Paruppu Thuvaiyal is a spicy, tangy South Indian Lentil Chutney. Served with hot steamed rice and sesame oil

5 from 9 votes

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Prep Time 5

Cook Time 10

Total Time 15

Course Chutney

Cuisine South Indian, Tambrahm, Tamilnadu Cusine

Servings servings

Equipment

Thick Bottomed Pan
Spice Blender

Ingredients

1 tablespoon Sesame Oil
¼ cup Pigeon pea Toor dal
2 tablespoon Bengalo Gram Channa Dal
15 grams Tamarind a small gooseberry sized unit
1 tablespoon Jaggery
5 tablespoon coconut grated, fresh or frozen(thawed)
¾ teaspoon Salt or to taste
4 Dry Red chillies adjust spice
¼ teaspoon Hing / Asafoetida skip for Gluten Free
1 teaspoon Oil
1 teaspoon Mustard seeds
1 sprig Curry leaves

Instructions

In a large pan, heat the Sesame oil. Roast the dals (lentils) on medium heat one by one till they turn golden brown and slightly crispy. Transfer to a plate.
In the remaining oil, fry the tamarind, red chillies and transfer to the lentils plate. Cool completely.
In the hot pan (without any oil), roast the coconut once for 1 mins (with flame switched off). This is optional but crucial to improve the shelf life of the chutney, especially in summers.
Now, DRY grind the dals, asafoetida, salt, jaggery to a very coarse powder (remember this is NOT a smooth chutney, but a rather coarse one, used to mix with the rice).
Now add tamarind and about 3 - 4 tablespoon of water and PULSE to a thick kind of consistency. Transfer to a serving bowl. You can serve the thogayal as is, but we prefer it with some tempering / tadka.
For the tempering: Heat 1 teaspoon of oil. Splutter mustard and curry leaves. Pour onto chutney and serve immediately with hot rice, drizzle a bit of ghee / sesame oil, mix and delve into culinary bliss.