Chettinad Style Paruppu Thovayal

Pottu Kadalai (split Bengal Gram) – 1 handful

Red Chilis – 1

Garlic Clove - 1

Salt as needed

Grind all the above ingredients raw in a blender (Mixie) and serve it with Rasam Rice (rasam Saadham) particularly. This is given when you are not feeling well with fever. This will give a particular flavor to the tongue while in fever.

There are different variations…

1. Instead of Pottu Kadalai, you can roast Paasi paruppu (Moong Dhal) in a dry pan and roast it until it changes little brown in color and use it.
2. The other kind is instead of pottu kadali, you can dry roast thuvaram paruppu (thoor dhal) until it changes little brown in color and use it.

This is Amma’s(my mom’s) recipe