This scrumptious Kongunadu Paruppu Kuzhambu recipe is a flavorful and comforting dish. Made with toor dal and spices, it’s an ideal accompaniment to scorching rice.
Paruppu Kuzhambu is likely one of the basic on a regular basis recipes ready in practically each dwelling within the Kongu area. Every dwelling has its personal rendition of this recipe.
Toor dal is cooked together with a small quantity of castor oil, after which a tempering is added to the curry.
Chinna Vengayam (shallots) is an important ingredient on this recipe. The extra shallots you employ, the extra pleasant the curry turns into.
There are not any masala powders used on this recipe. ‘Killi potta milagai,’ or the flavour of roasted crimson chillies, is what brings the warmth.
The flavour and aroma of roasted cumin and garlic add their distinctive contact.
A steaming bowl of puzhungal arisi sadam (parboiled rice) and Paruppu Kuzhambu, drizzled with a bit ghee and served with appalam on the facet, is all you’ll want to create a tasty meal on a busy day.
Be aware:
Castor oil aids in cooking the dal to a smooth consistency and is historically used within the Kongu area for lentil preparation. If castor oil is unavailable, you may omit it or use a small quantity of vegetable oil as a substitute.
Listed here are the issues you should buy on-line for making this recipe
Earthen Kadai/Clay Pot https://amzn.to/35H6dfF
3 Liter Stainless Strain Cooker https://amzn.to/3rxv6D4
Right here is the video of learn how to make Kongunadu Paruppu Kuzhambu – Tamil Fashion Dal Curry
For cooking the dal
1 cup water
1/3 cup toor dal
1/4 teaspoon turmeric powder
1/4 teaspoon castor oil (or vegetable oil)
For tempering the curry
1 tablespoon peanut oil
1/4 teaspoon cumin seeds
3 cloves of garlic
1 sprig curry leaves
2 dried crimson chillies
1/4 cup shallots, sliced
1/2 teaspoon salt
1 small marble-sized tamarind
1/2 cup scorching water
1 teaspoon ghee
In a small bowl, place the tamarind and scorching water. Enable it to soak for quarter-hour. Squeeze the tamarind to extract the pulp, discarding any seeds or pith. Put aside.
In a small stress cooker, add the water, toor dal, turmeric powder, and castor oil. Castor oil aids in cooking the dal to a smooth consistency and is historically used within the Kongu area for lentil preparation. If castor oil is unavailable, you may omit it or use a small quantity of vegetable oil as a substitute.
Cook dinner the dal for five minutes, permitting 4 whistles within the stress cooker. After the desired time, take away the cooker from warmth and permit the stress to launch naturally. Put aside.
Warmth oil in a pan. Add crushed cumin seeds and garlic, coarsely textured, to the recent oil. Then, add curry leaves and damaged chillies. Embrace sliced shallots and salt. Sauté for 3-4 minutes.
Incorporate the tamarind pulp and permit it to cook dinner for a few minutes. Lastly, add the cooked dal and let every thing come to a boil. Lastly, add the ghee and switch off the flame.
Serve the dal with scorching rice.
- Prep Time: 10m
- Cook dinner Time: 20m
Key phrases: Kongunadu Paruppu Kuzhambu