Preparation:

Soak the tamarind in warm water for 10-15 minutes. After it softens, extract the tamarind juice and set it aside.

Roasting the Lentils:

Heat 1 tablespoon of Gingelly oil in a pan. Add the lentils and roast them until they turn a golden-brown colour. Remove them from the pan and set them aside.

Sautéing Spices:

Add the remaining tablespoon of oil in the same pan. Once hot, add the red chillies and cumin seeds (jeera). Sauté for a minute until the jeera starts to splutter.

Adding Garlic and Coconut:

Add the garlic cloves to the pan and sauté until golden brown. Follow this with the coconut and sauté for a few more minutes until everything is well roasted.

Grinding:

Transfer the roasted lentils and the sautéed mixture into a mixer or grinder. Add the tamarind extract and salt to taste. Grind the mixture coarsely. Depending on your preference, add a little water to get the desired consistency. However, this thuvaiyal is typically thick and coarse.

Serving:

Transfer the Paruppu thuvaiyal to a bowl. It is best served with hot rice drizzled with some gingelly oil. It can also be paired with South Indian dishes like dosa or idli.

Note: Adjust the number of red chillies based on your spice preference.