Pasiparuppu thogayal (Mung dhal rice paste) - preparation time 10 mins
Last month when I went to village mom made this thogayal. I haven't tasted this thogayal before. I asked is it new she told no and in villages we used to grow mung dhal in our agriculture land's along with urad dhal so that will be in abundant when compared toor dhal. She told the method is same as thuvaram paruppu thogayal. Thogayal taste was same but the flavor differed.
Ingredients:-
Mung dhal(Pasiparuppu) - 50 gms (or handful)
Red chili - 2
Pepper - 6
Garlic - 5 pods (If you don't like garlic you can make even without garlic)
Sesame oil - 1 or 2 tbsp
Salt - to taste
Water - little
Preparation method:-
Roast pasiparupu dhal with little oil. When it roasted slightly add red chili, pepper and roast till it is golden brown.
When roasted switch of the flame and add garlic. Sortae for few mins and add water.
Let the ingredients cool.
Grind roasted ingredients with required amount of salt and water if required.
Don’t make it to fine paste then it will be sticky.
Serve pasiparupu thogayal with ghee and hot rice.
Last month when I went to village mom made this thogayal. I haven't tasted this thogayal before. I asked is it new she told no and in villages we used to grow mung dhal in our agriculture land's along with urad dhal so that will be in abundant when compared toor dhal. She told the method is same as thuvaram paruppu thogayal. Thogayal taste was same but the flavor differed.
Ingredients:-
Mung dhal(Pasiparuppu) - 50 gms (or handful)
Red chili - 2
Pepper - 6
Garlic - 5 pods (If you don't like garlic you can make even without garlic)
Sesame oil - 1 or 2 tbsp
Salt - to taste
Water - little
Preparation method:-
Roast pasiparupu dhal with little oil. When it roasted slightly add red chili, pepper and roast till it is golden brown.
When roasted switch of the flame and add garlic. Sortae for few mins and add water.
Let the ingredients cool.
Grind roasted ingredients with required amount of salt and water if required.
Don’t make it to fine paste then it will be sticky.
Serve pasiparupu thogayal with ghee and hot rice.
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