Some of the thuvaiyals my mom make are my favorites. I love having thuvaiyals with curd rice, rasam rice or any kind of Kanjis. I love my mom;s thuvaiyal recipes. Other than that, I love my friend Nagammai's thuvaiyal recipes. She is queen in making thuvaiyals. They come in perfect taste, colour and consistency from her kitchen. I miss all those chutneys and thuvaiyals from her. Whenever I make paruppu thuvaiyal or kadala thuvaiyal, she only comes to my mind. All because of the taste.
My mom never use mixie for making thuvaiyal. She uses only ammi. Till now she is like that. This siruparuppu thuvaiyal or pasippayaru thuvaiyal are commonly made in Tirunelveli. My mom told that she learnt most of her thuvaiyal recipes from her mother-in-law (my paati). I thought thuvaiyals is just uppu puli milaga, nothing else. But when I collected the recipe from my mom, she taught me a number of techniques and the list of varieties she knew made me excited. This one is very simple. I hope you would love this with a combination of porridge or curd rice.
Pasiparuppu Thuvaiyal | Siruparuppu Thuvaiyal | Moong Dal Thuvaiyal
| Prep Time : |
Cook Time: |
 |
| Yield: 1 medium size ball | Svg Size: 1 gooseberry sized ball | |
|
Average Rating:
5 for 5 |
Calories per Serving:
30 to 50 | |
| Posted By: Sabari |
Cuisine: Tirunelveli |
Ingredients
Quick Procedure
Notes
- 1/4 cup Moong Dal
- 2 tsp grated coconut
- 2 red chillies
- 4 to 5 garlic cloves
- 1/4 tsp hing or kaayam
- curry leaves
- rock salt
Quick Procedure
- Dry roast moong dal till it gets heated up and releases a nice aroma
- Transfer it to a plate and let it cool down.
- Dry roast coconut, garlic, red chillies and curry leaves. Roast till the coconut beocme dry.
- Take moong dal, roasted coconut, garlic, red chillies and curry leaves. Add little rock salt.
- Grind it to a fine powder. If you addd water initially, it will not give a fine thuvaiyal. So powder it finely first.
- Add very little water and make it as fine thuvaiyal. Make a small round ball and it is ready for serving.
Notes
- Roast the moong dal very well. If it is not roasted well, there will be a raw smell and taste.
- If you wish to add tamarind, you could add a very little piece.
Stepwise Pictures
| Dry roast moong dal till it gets heated up and releases a nice aroma |
|
| Transfer it to a plate and let it cool down. |
|
| Dry roast coconut, garlic, red chillies and curry leaves. Roast till the coconut beocme dry. |
|
| Take moong dal, roasted coconut, garlic, red chillies and curry leaves. Add little rock salt. |
|
| Grind it to a fine powder. If you addd water initially, it will not give a fine thuvaiyal. So powder it finely first. |
|
| Add very little water and make it as fine thuvaiyal. Make a small round ball and it is ready for serving |
|
Tasty thuvaiyal ready to serve with any type of kanjis.
Hi. This is Sabari. I am the author of this blog. You can check out my weight loss story and more about me here.
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