South Indian Paruppu Kuzhambu Recipe also known as Paruppu kuzhambu is a simple South Indian lentil dish from Tamilnadu. It is made with everyday basic ingredients like toor dal, tomato, garlic, turmeric, coconut, chillies and cumin seeds. It pairs perfectly with hot rice. This is easy to make one pot kuzhambu which is simple, healthy and protein rich.
South Indian Paruppu Kuzhambu
India is known for their different types of dal. Dals are one of the staple dish all over india. Dals are prepared different ways in different region. In South India we use lot of curry leaves and coconut.
This is one of the basic dal from the South India. Taste is very mild and flavourful, Since it is so mild in taste it goes extremely well with the spicy potato chettinad.
About Paruppu Kuzhambu
Paruppu kuzhambu is a traditional South Indian recipe, which is made in almost every home. Each family has their own way of preparing it, but the base remains the same with toor dal, tomatoes, garlic and coconut.
Paruppu kuzhambu may look similar to sambar, but it has its own distinct flavour. It does not include any vegetables and tamarind. But still taste great.
This kuzhambu is unique because it does not use any masala powders. The spicyness comes from green chillies, while cumin and garlic add a wonderful aroma and flavour. Everything is cooked together in a pressure cooker.
It tastes best when served hot with steamed rice, a drizzle of ghee, potato fry and crispy appalam on the side. You can also pair it with idli, dosa, pongal or chapati for a satisfying meal.
Similar Recipes
Ingredients
- Toor dal : This is the main ingredient, you can use moong dal too.
- Tomato : Some days I use tamarind in the curry, but tomatoes add the tangy taste.
- Garlic : Every time I make dal, I add lots of garlic. It helps with flavour as well with digestion.
- Turmeric powder : Turmeric powder adds yellow color to the dal.
- Water : Water is used to cook the dal and helps in adjusting the consistency of the kuzhambu.
- Salt : Salt enhances the overall taste and flavour of the dish.
- Coriander leaves : Coriander leaves added at the end to give a fresh aroma to the paruppu kuzhambu.
- Coconut Paste : Grated coconut, green chilli and cumin seeds are grinded into a paste. This paste gives the kuzhambu a creamy texture.
- Tempering : Mustard seeds, curry leaves and asafoetida are tempered in hot ghee.
Step by Step Pictures
Coconut paste
1)Start by making coconut paste. Take coconut, cumin seeds and green chillies in a blender.
2)add little water and grind it into a smooth paste. Set this aside till needed.
Pressure cook Dal
3)Take toor dal in a bowl and wash it 3 to 4 times rubbing on it gently to remove any starch from it.
4)Take the washed toor dal, water, tomato, garlic, turmeric powder in a pressure cooker.
5)Cover and pressure cook for 3 whistle. Turn off the flame and let the steam go all by itself. Now open the cooker and mash the dal roughly.
Making Dal
6)Now add in the ground coconut paste into the dal.
7)Season the dal with salt and mix well.
8)Mix well and let it come to a boil again. Paruppu is ready.
Make Tempering
9)Now lets make tempering. Heat ghee in a small pan, add in the mustard seeds and allow it to splatter.
10)Add in asafoetida.
11)Now add in curry leaves and let them sizzle in the ghee for 10 seconds.
12)Now pour this tadka into the dal and mix well.
13)Garnish with coriander leaves and mix well.
14)paruppu kuzhambu is ready to serve.
15)Serve with rice.
Expert Tips
- Cook the dal until it is very soft and mash it well for a smooth, creamy texture.
- For extra flavour, you can add shallots during tempering. They give a slight sweetness and a nice texture to the dish.
- If the kuzhambu becomes too thick while cooking, add a little water to adjust the consistency.
- You can adjust the spice level by adding more or less chillies according to your taste.
- If preferred, you can also add vegetables like carrot or potato to make the dish more filling.
Storage and Serving
Paruppu kuzhambu stays good in the refrigerator for 1 to 2 days. Always store them in an airtight container once it cools down completely. Reheat by adding a little water, as it thickens after cooling.
Serve this paruppu kuzhambu hot with steamed rice and a drizzle of ghee for best taste. Pair this with sides like beans poriyal, chicken fry, potato fry or appalam.
FAQ
Q. Is tamarind needed ?
No, this recipe does not use tamarind which makes it different from sambar. The tomatoes in the kuzhambu provide enough tanginess to the dish.
Q. Why is my kuzhambu too thick ?
This dish is naturally thick because of the dal and the coconut paste. You can adjust the consistency by adding a little water and mix well.
Q. Can I add vegetables ?
Yes, you can add simple vegetables like carrot, potatoes. However, traditionally it is made without vegetables and using only tomatoes.
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Paruppu Kuzhambu Recipe (South Indian Paruppu)
Equipment
Ingredients
To Pressure Cook Together
- ½ cup Toor Dal
- 1 medium Tomato chopped
- 4 cloves Garlic peeled and left whole
- 1 teaspoon Turmeric Powder
- 1½ cup Water
- 1 teaspoon Salt or to taste
To Grind
- ½ cup Fresh Coconut grated
- 2 no Green chillies
- 1 teaspoon Cumin seeds
For Tempering
- 2 tablespoon Ghee
- 1 teaspoon Mustard seeds
- ¼ teaspoon Asafoetida (Hing)
- 1 sprig Curry Leaves
For Garnishing
- ¼ cup Coriander leaves finely chopped
Instructions
- Take the to grind ingredients in a blender, add little water and grind it into a smooth paste. Set this aside till needed.
- Take toor dal in a bowl and wash it 3 to 4 times rubbing on it gently to remove any starch from it. Take the washed toor dal, water, tomato, garlic, turmeric powder in a pressure cooker.
- Cover and pressure cook for 3 whistle. Turn off the flame and let the steam go all by itself. Now open the cooker and mash the dal roughly.
- Now Add in the ground paste and salt. Mix well and let it come to a boil again. Paruppu is ready.
- Now lets make tempering. Heat ghee in a small pan, add in the mustard seeds and allow it to splatter. Now add in asafoetida and curry leaves and let them sizzle in the ghee for 10 seconds. Now pour this tadka into the dal and mix well.
- Garnish with coriander leaves and serve with rice.
Video
Anonymous
Fantastic Recipe! I tried it out last night, and it was absolutely delicious. Very simple to make.
Thanks for the recipe!
Mumtaz begum
Plz tell me How to prepare snake guard dal
Anonymous
Looks delicious. Going to cook this now!!
Unknown
Thanks for the delicious taste
Anonymous
Just awesome
Nithya Veena Venkat
I learnt to cook with the help of your recipes. They are easy to make and pictorial description makes cooking fun. Thank u akka