Parippu thogayal

A Tamil Nadu speciality. Very different from the 'chammandi' we make here in Kerala. Tastes excellent when had with hot white rice and ghee.

It is supposed to be the perfect accompaniment to 'vathakozhambu', as it has no sourness from tamarind or lime juice.

Recipe Courtesy : Mrs. Shanthi Ganeshan

A spicy coconut and dal paste.

Ingredients:

Turdal / pigeon peas- 2 tbsp

Peppercorns- 10

Red chilli- 2

Asafoetida / kayam - 1 heaped tsp or a gum ball of 1cm diameter

Ghee / clarified butter - 1 tsp

Coconut - 5 tbsp

Curry leaf - 1 sprig 

Salt

Heat the ghee and start by frying the asafoetida gum ball, if you are using it. Keep it aside.

If you are not using the gum ball , but the powder; follow the recipe below.

Heat ghee and  fry the peppercorn and red chillies till chilli starts turning into a deeper red.

Then add the Turdal and curry leaf.

Once the dal turns golden, turn off flame and add the asafoetida powder and coconut.

Mix well.

Cool and grind with salt and very less water into a thick smooth paste. (Do not forget to grind the fried asafoetida ball if you are using that).

Serve with hot rice topped with ghee and vathakozhambu

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