Samayalarai: Paruppu and Lime / Lemon Peel Thogayal / Chutney

Call it Thogayal to eat it with rice or Chutney to eat it with Chapatis, rottis etc.., this recipe has a tangy taste to it. This recipe emerged after my Lemon peel Thokku. When I first made it Kids said it was alright!, but the elders at home and my friends liked it very much, This time I made it again as my FIL is visiting us, he loves all authentic food, and was particularly impressed and he even kind of recommended it to my friends to try it out. Funny thing was he said so much about it with a thumbs up sign, my friend who was talking to me completely forgot about the box in which I had packed and went away, Next day when he visited me again, I just didn't reminded him about it. But, a few minutes later he said oh! my Gosh I forgot my box yesterday and ran to the place where he had kept it!, he couldn't find it, I told it him it is in the fridge, he took it out from the fridge to take it home, I was a bit worried that the Thogayal might have gone stale, as there was coconut in it, but he ate some of it and said it was still fine and took it home, he said everybody at home liked it, particularly his pregnant wife and wouldn't part with it, It is understandable, I used to love eating pulippu/ bitter things when I was pregnant, I still eat!, I feel I think it is that my body needs something Tangy all the time.

First of all I need to tell you, this Thogayal I made when I had left over Lime peel which I had used for an other recipe.

I couldn't get a good click out of it, as my made it at night!, try it out and tell me if you like it.

Here is how it goes...

LIME / LEMON PEEL AND PARUPPU THOGAYAL/CHUTNEY
INGREDIENTS:
2 Lime/Lemon Peel
1/3 Cup Thuvar Dal
1/4 Cup Channa Dal
2 tbsp Urad Dal
1/2 tsp Black Pepper corns
7 Stalks of Coriander leaves
10 Red Chilies (Byadgi)
A Pinch of Hing
1 and 1/2 tsp Salt
1/4 Cup Coconut (lightly pressed- may be around 75 to 100 grams)
1 tsp of oil

METHOD:
Squeeze the juice out of the Lime/Lemon and Turn the Lime/Lemon peel out, take away all the pith as shown in the picture above, Once done, chop them into bits as shown above.
In a bowl take 1cup of water and keep it low flame, and cook these peels in it, with a lid covered, so it cooks quickly. (Just keep a watch on it, so that the water doesn't completely evaporate if required add an other 1/4 to 1/2 cup of water)
Once it is completely cooked, Drain any left over water, do not throw away this water can be used when grinding Thogayal, If you do not want it too tangy then you can throw away the water.
In a pan take a tsp of oil and saute rest of the Ingredients all the dals first with the chilies, you can roast them separately or together, just ensure that all of them change colour to golden brown then add the chopped coriander leaves and fry them too until they wilt away without loosing colour.
Again in the same pan fry these peels until a tad bit dry with a tsp of oil and keep aside.
If you want you can give a 2 minute light roast of coconut and keep aside.

Now when all the Ingredients are cool...
First of all grind the dals and salt into a coarse powder, then add the peels and grind again, just to ensure that all of them are properly blended together, then at last add coconut and grind once and then add water around 1/4 cup to 1/2 according to the consistency you like to use.

Now you can serve this with Rice, rottis, chapatis, Dosas or Idlis, Thogayals are usually served with vetta Kozhambu and also goes well with Rasam..
Hope you all like it.., Do tell me if you have tried any other version other than authentic ones...

Check out my other blogger friends who are doing this BM#15 with me...
Dear friends I will check all your posts ASAP.., as I am unable to sit on the laptop for a long time because of severe shoulder pain, please do bear with me..