Parippu Thohayal is a simple Tamizh brahamin Thohayal which is especially given to children to mix with ghee and rice and eat. Spicy Vethakuzampu or Pulinkozhapu normally accompanies Parippu Thohayal  ~ In this version two red chillies are sauted and mixed with the thohayal

Ingredinents

Cheru paruppu/ chiru paruppu /moong dal/ ~ 200 -300 grams

Coconut grated/ Thenga cheraviyadu/ thengai cheravinatu/ nariel grated  ~ 200 -300 grams

Dried Red chillies ~2

Water as required ~

uppu/ namak/ salt to taste

Preparation

Saute the cheru-parippu (moong dal) in a pan just to get the bouquet

Dont burn ~ Put the heated dal in cold water just to cover.

Keep it for a while.

Saute the red dried chillies too.

Put the dal with water and grated coconut and the chillies with sufficient salt into a mixie bowl  grate it into a paste( you may add few Kariveppela { Kariveppelai } (Metta Neem ~ kardi patta ) [ curry leaves ] - too optionally)   ~ Let there be sufficient granularity in the paste. Don’t add excess water ~

The Erivu Paruppu Thohayal is ready ~

My personal Nuttification possibilities envisaged!

You may add 50/100  grams of assortment of nuts also when you make the paste: cashew, pista, badam. walnut, hazel-nut, pea-nut etc. may used in arbitrary statistical combinations!( iT may be good to soak these nuts also in water to soften them.

Notes

Erivu Prippu Thohayal can be eaten with rice a ghee ~Potatoe stew and Vetakuzampu are good combinations with parippu thohayal. This thohayal can also be used as a bread spread or as one of the sabjis for roti parotta poori etc.