Monday, May 23, 2011

Paruppu thuvaiyal- MLLA 35 entry

My mom is visiting and one of the things I ask her to make every time she visits is some form of paruppu thuvaiyal (a kind of pesto that you eat with rice, similar to chutney except a lot more thicker)

This recipe uses yellow moong dal- skinned and split mung beans that are easy to digest.


1 cup yellow moong dal
1 clove garlic
2 dried red chillies *
a pinch of asaefotida (hing)
2 tbsp oil
salt to taste
water, minimal quantity for grinding


Heat oil in a pan. Add the garlic, red chillies, asaefoetida- saute for about 30 seconds. Then add the yellow moong dal and roast till the dal is golden brown.

Cool it down and grind with minimal amount of water.

Serve with hot rice, ghee (clarified butter) and some fried papad!


With the garlic and the heat from red chillies, it sort of warmed me up- exactly what I needed after kind of weather we have been put through here in the area. (I guess I cannot complain about it being cold when people down south have lost their lives, homes and livelihoods to the monstrous tornadoes- my hearts go out to them).

I am sending this simple, no-frill drill to MLLA 35 hosted by Smitha of Kanada Cuisine. This event was started by Susan of The Well Seasoned Cook and has been going on for a while now.


  1. Nice version of thuvaiyal. I normally add some coconut too.

  2. yeah I add coconut too with the version where I use tuvar dal...this is my mom's thing :D

  3. Hi Abhirami

    Thanks for the delightful entry.. We Kannadigas call a version of this recipe 'Hesarubele Chutney' Love it with hot rice a generous helping of ghee.
    BTW, the event is MLLA 35 :)
    Smitha @ Kannadacuisine

  4. Hi Smitha

    Oops. changed it to MLLA 35- thanks for hosting!