Paruppu kuzhambu Recipe | Nellai Paruppu Kulambu

Nellai Paruppu Kuzhambu sets itself apart from the traditional Paruppu Kuzhambu with its unique characteristics. Slightly more liquid in consistency, the preparation method resembles that of sambar. However, the distinction lies in the absence of sambar powder in this recipe. The inclusion of vegetables remains optional, as the true essence of its flavors shines through even with its thinner texture. For an ideal accompaniment, indulge in the delightful Drumstick Leaves Poriyal. 

 Nellai Paruppu Kuzhambu

Ingredients:

Toor dal / Thuvaram Paruppu - 1 cup

Tomato - 1

Green chilli - 6

Small onion - 2

Garlic - 4

Tamarind - 1 small pulp

Asafoetida - a pinch

Potato - 1

Brinjal - 2

Drumstick - 1/2

Turmeric - 1/4 tsp

To Grind:

Grated Coconut - 1 tblspn

Cumin - 1/2 tspn

To Temper:

Mustard seeds - 1/2 tsp

Small onion - 1

Curry leaves - 1 sprig

Oil - 1 tblspn

Method:

Grind together coconut and cumin without water.

Extract tamarind juice and keep aside.

Pressure cook everything under ingredients except tamarind (toor dal, tomato, onion, green chilli, garlic, turmeric , asafoetida and vegetables) and mash it.

Add ground coconut, tamarind extract along with 2 cups water and salt.

Keep in flame for 5 mins.

Serve with rice and your favorite side dish.

Note:

• Adding vegetables is optional.

 Pictorial:

Keep all your ingredients ready

In a pressure cooker, take dal, chopped small onion, tomato, green chilli, garlic asafoetida, turmeric and pressure cook till dals get cooked. Once the pressure is released, mash it

Cut the vegetables and soak in water till use

Add the vegetables to the mashed dal and pressure cook for another 2-3 whistles

After 3 whistles, add tamarind extract

Grated coconut

2.5 cups of water

and salt. Cook for 5 minutes in medium flame without the lids closed

Heat a tadka pan with 1 tblspn oil, add mustard seeds, onion and curry leaves. Pour this tempering over the kuzhambu

Its ready!