Go Back

5 from 1 vote
Print Pin


  • 1/4 cup Moong dal
  • 1/4 teaspoon Pepper
  • 1 Garlic big
  • 1/4 teaspoon cumin seeds
  • salt as needed
  • hing generoua pinch


  • In a pan add  payatham paruppu and pepper and saute
  • Cook till the dal turns golden brown
  • Transfer the roasted dal into a plate and let it cool down
  • In the same pan add roughly chopped garlic,  few drops of oil and curry leaves;  roast them till garlic turns brown and curry leaves are roasted 
  • Add cumin seeds and give quick mix. Turn off the stove
  • Transfer them to the same plate and let everything cools down
  • Grind then into a powder without adding water and transfer the powder into a bowl
  • Take required podi
  • Add little water and mix well into a Thogayal consistency


Subscribe to my YouTube channelCheck out Traditionally Modern Food!


  1. Payatham Paruppu podi stays good for weeks
  2. Make fresh Thogayal by mixing podi with little water
  3. Podi can be kept in room temperature 
For Nonpostpartum Thogayal
  1. Red Chilli can be used for spice
  2. Garlic is optional and can be avoided
  3. Coconut is added for Paruppu Thogayal but I’d preferred little coconut can be added
  4. Combination of dal can be used
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!