We have Cake Day, Chocolate day and so many other days but not a single day which celebrates Indian food. But on 24th September, I am going to be celebrating Chutney Day. It’s amazing initiative by Rushina Munshaw Ghildiyal to celebrate and document chutnies of India.
I love South Indian food, I think it has the texture and simplicity that no other cuisines have. I am giving my recipe of Paruppu Thogayal which is a Tamilian Chutney.
I always say that food travels from place to place and plate to plate. A similar version of this chutney can be easily found in Jharkhand. People in this region use Chana Dal instead of tur dal and bengal gram and serve with chilka which is famous breakfast/snack in the region.
| Ingredients | Quantity |
| Tur Dal/ Thuvaram Paruppu | ½ Cup |
| Bengal Gram/Kadalai Paruppu | ½ Cup |
| Fresh Grated Coconut | 2 ½ tbsp |
| Red Chilli | 6 |
| Black Pepper | 1/2 tsp |
| Hing | A pinch |
| Salt | To taste |
| Oil | 1 tsp |
How to cook cook cook!
- Roast all tur dal, bengal gram, black pepper until golden brown
- In a hot pan, saute grated coconut for 5 seconds and switch off the flame
- Heat oil in a frying pan, fry red chillies, hing and keep it aside.
- After it cools, grind it with little water
- Add salt to taste
- Serve it with rice, idli, dosa or anything that you want.
