toor dal thogayal /thuvaram paruppu thuvayal recipe

toor dal thogayal /thuvaram paruppu thuvayal recipe

toor dal thogayal /thuvaram paruppu thuvayal recipe

thuvaram paruppu thuvayal recipeAmong many a thogayal varieties that are made this one paruppu thuvayal with toor dal is top on the list. I usually make this with coconut only but many make it without coconut. When made without coconut also its very tasty and addictive. It pairs well as a side dish for rasam and even curd rice.Combination of two lentils namely bengal and toor dal can also be made which is also very delicious. Hot rice with sesame oil and this thuvayal added is the great divine combination. Adding chillies depends upon thuvaram paruppu thuvayal recipeour spice level. I add garlic for more flavour and taste and some does not add it. Again this is not at all a complicated recipe that every beginner can do it without any fuss. We should fry the dal to perfection “that is golden” for a perfect thuvayal. No rich side-dishes will be in need if this one toor dal thogayal is there its such a comforting item to do any time.


toor dal thogayal /thuvaram paruppu thuvayal recipe



Toor dal/thuvaram paruppu – 1/2 cup
one clove of garlic
A small pinch of Asafoetida
Salt as per taste
Red chillies – 2(or as needed)
Grated coconut – 1/2 cup
Pepper – 1 tsp
Oil – 1-2 tsp



thuvaram paruppu thuvayal recipethuvaram paruppu thuvayal recipe1.Heat oil in a kadai add thuvaram paruppu,pepper,garlic first and make it golden and aromatic.

thuvaram paruppu thuvayal recipethuvaram paruppu thuvayal recipethuvaram paruppu thuvayal recipe2.Then add chillies and saute,after these cools take a mixer jar add coconut,salt and in-between add a pinch of asafoetida and grind to a thick paste by adding little water.
While serving you can add sesame oil to hot rice and mix this thuvayal with it and enjoy.


homemade rose syrup recipe -marudhuskitchen

summer drink,beverage




  • Rose petals /paneer roja ethalgal - 2 tightly packed cups
  • Sugar - 1 cup
  • Beetroot - 2 tbsp (grated)
  • Lemon juice - 2 tsp
  • Water - 1 cup


  1. Wash the rose petals remove the stem part and only petals are needed.
  2. Dry them in a strainer for some time and spreads then in a dry cotton cloth and gently pat them dry.
  3. Take this in a vessel with given amount of sugar squish both well so that all the essence from the petals are released.
  4. Close it with a lid and leave it for 2-3 hours.
  5. Then add grated beetroot and a cup of water to it mix them thoroughly.
  6. Bring this to boil and let it come to a sticky stage.
  7. It will form a syrup by this stage it may be little thin when hot.
  8. Filter this content to a broad steel container to let it cool.
  9. When it cools completely it will become even more thicker, now add the lemon juice stir Well and store in a sterilized glass jar.

Using this we can make lots of summer drinks, like falooda ,rosemilk and even ice-cream. No string consistency is required. For colour you can even add artificial colours but beetroot itself has a neutral flavour, you can very well use it. Even hibiscus flowers are used instead of beetroot. It will store well for longer periods when kept in fridge as we are using lemon juice.


Check here for:



Post your comments here

Your email address will not be published. Required fields are marked *