‘Thogayal’ in Tamil is equivalent to chutney, but in a more solid form and can be likened to a ‘spread’ that is so flavorful when eaten as is or when mixed with something or when had as a side dish. Down South thogayal is generally consumed mixed with plain rice and is one of the easiest dish to make, especially when you have unexpected guests landing up for lunch or dinner at short notice. There are enormous varieties of thogayals and its preparations offers tremendous scope for experimenting.
Given below is the recipe for Paruppu Thogayal – an all time favorite of most – which is considered a delicacy especially when mixed with piping hot rice accompanied by spicy ‘Vetha Kozhambu’. Paruppu in Tamil refers to ‘Dal’ and in this case – Toor Dal.It is an extremely simple yet tasty dish to make.
Toor Dal – 1 cup
Red Chillies – 2
Grated Coconut – 1/4th cup
Salt to taste.
Oil – 1 tlbs
In a pan heat enough oil and roast the Toor dal along with the chillies till the dal turns a lovely golden brown.
Allow to cool.
Add grated coconut & salt and grind the roasted Toor dal mix to a fine paste adding little bit of water to bring it to a semi solid form.
The thogayal is now ready to be served. It can be mixed with rice or as an accompaniment to dosai & adai.
The flavor of the dish depends entirely on how the dal is roasted. Ensure it is roasted to a nice golden brown color.
The dominant flavor here should be of the dal . Hence all other ingredients including coconut & chillies should be mild.
Although a very famous eatout situated at a very good place in West-mambalam, we had quite a bit of a difficulty finding it out. Its quite close to the Mambalam Railway station and is put up at Subbu street (Subba Rao Street), off Lake view road. Only when we were quite close to the place, we stopped to take directions and everyone in that area knew about it.
My husband enlightens me a bit about west mambalam being one of the hot-spots for mansions hosting a lot of bachelors. I found the same crowd in the mess when I entered. No family crowd at all.
There were only benches and stools laid out with the quintessential banana leaf or vazha elai. I feel this is the best way to serve customers in hotel. One neednt waste water to clean plates or waste electricity to sterilize spoons. Only leaves have to be chopped off the banana tree and is biodegradable too. Ambiance was also typical like a mess, where you sit, eat and get going.
We did not want a heavy breakfast, so ordered 2 idlys + 1 vadai each. Items are served by hand, which I found quite normal in such places. One just has to ignore such trivialities in life. Immediately we were served with the items together with unlimited chutney (coconut & tomato-onion) and hot sambar. It was pure yumminess. They keep refilling the chutney and sambar till you finish. Still not satiated, we ordered 1 saadha dosa and 1 kal-dosa. Both were really good, again served with unlimited sambar n chutney.
We returned home with our stomachs full & smiling and wallet happy (cos the same items at HSB would have costed us double the bill). And we are definitely going to come back with better planning for a heavy breakfast may be on a sunday and skip lunch that day