Thursday 21 November 2013

Paruppu Kuzhambu/Dal Gravy/Dal stew

Paruppu Kuzhambu/Dal gravy is a very traditional and authentic kuzhambu prepared in all most all the houses in Tamil Nadu. This paruppu kuzhambu is my grandmas recipe, who was from Nagapattinam, which my mom makes quite often. Paruppu kuzhambu is different from sambar, because it is made without using sambar powder or chilli powders. It is very flavourful and thick in consistency because of the garlic and ground coconut paste or coconut milk. This same paruppu kuzhambu is prepared differently in each district of Tamil Nadu with slight changes in the recipe.

Here’s how to make Paruppu Kuzhambu with step by step photos….

Toor dal/Thuvaram Paruppu
1 cup
½ chopped finely
1 big chopped finely
Green chillies
Garlic cloves
Cumin seeds
½ tsp
Turmeric powder
¼ tsp
One pinch
One small gooseberry size ball
As needed
Coriander leaves
3 tbsp finely chopped
Gingelly oil
½ tsp

For Grinding
Grated coconut
4 tbsp
½ chopped
Dry red chillies
3-4 [adjust spice level]

For Tempering
Gingelly Oil/Ghee/Sunflower oil
2 tsp
Mustard seeds
½ tsp
Cumin seeds
½ tsp
Curry leaves
*onions – please use the sambar onions [pearl onions] instead of the big ones, since I don’t get them here I have used the regular onions.

Preparation time: 5 minutes
Cooking time: 25-30 minutes
Serves: 5-6
Author: Priya Anandakumar

To the pressure cooker add the washed toor dal/thuvaram paruppu, onions, tomatoes, green chillies, garlic cloves, cumin seeds, turmeric powder, asafoetida, gingelly oil along with about 3 cups of water and cook for 3 whistles or until really soft and mushy.

After the steam releases, open the pressure cooker and mash the dal with the masher and keep it aside.

Soak the tamarind in ¾ cup of water and extract the juice. Grind the ingredients mentioned under grinding and set it aside.

Heat a kadai and add the cooked dal, ground coconut paste, ½ cup of water and let it boil for about 3 -4 minutes.

Now add the tamarind extract and let it boil for another 3- 5 minutes. Now switch off the stove.

Heat oil in a pan, splutter mustard seeds, then add cumin seeds, curry leaves and saute for 20-30 sec and switch off the stove. Now add the tempering to the prepared paruppu kuzhambu.

Finally garnish with coriander leaves and serve it hot with steamed rice, dosa, chapatti, roti, spicy chicken fry etc.

  • I have not added any vegetables, you can add drumsticks or brinjal and make this paruppu kuzhambu.
  • Use pearl onions/sambar onions for added taste and flavour.
  • Use gingelly oil or ghee for tempering, which is the best for this paruppu kuzhambu.

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  1. Looks really nice.. i am normally making this paruppu kuzhambu with brinjal.. thanks for sharing,,

  2. this recipe looks quiet tempting with its explanation, thanks for sharing

  3. Superb !

    //Paruppu kuzhambu is different from sambar, because it is made without using sambar powder or chilli powders. It is very flavourful and thick in consistency because of the garlic and ground coconut paste or coconut milk.//

    Very Nice & Correct Explanation. ;)))))

    Thanks for sharing.

    மொத்தத்தில், பூரிக்குத் தொட்டுக்கொள்ளும் மஸால் போல படத்தில் ஜோராக உள்ளது. ;)

  4. We love it a lot . I make in a slightly different way :)

  5. adding tomato is new to me.looks yum

  6. You have such a pleasant twist to the boring old dal.. Shied this recipe to mum and she has noted it down in her diary
    I am inviting you to join my $30 certificate giveaway
    Keep in touch,

  7. this looks so yum... love it!!!

  8. Very distinct preparation of toor dal. Bookmarked!

  9. looks yummy ! this is what I call perfect comfort food...adding coconut is new for me......will try ur version :)

  10. Love your header, kulambu looks delicious, Priya, with a glance on ur related posts, I am sure that you have mastered the act of making kolambu. :)

  11. this recipe is new to me...will try it sometime...

  12. hmm its like breakfast sambar but with coconut in it .Lovely sambar .Like to try it for my next lunch ..

  13. this recipe sounds interesting... diff from how we make...would love to try it....

  14. Addition of tomato and coconut sounds good.

  15. Sounds delicious and yummy, bookmarking this :)

  16. Lovely new look I could feel.. The header seems to have changed! :) Coming to recipe this is a lovey gravy.. Perfect to go with rice!


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