Paruppu Kuzhambu is a famous traditional dish of TamilNadu. Many have their own versions of making this kuzhambu and the recipe given below is one I learnt from my mom and is the Sourashtrian traditional way. This has the goodness of dal and vegetables and is very flavouful. Try it and you'll fall for it! You'll have a very hearty meal. My favorite sides to go with this are vada or chicken fry.
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Ingredients
1/4 cup toor dal
1 medium sized onion
2 medium sized tomato
Few curry leaves
1 ts mustard seed
3 ts kuzhambu podi
Gooseberry sized tamarind
2 cup chopped vegetables of your choice (may include drumstick, brinjal, ladies finger, chow chow)
To grind (optional)
2 ts grated coconut
1 small onion
1 ts jeera
Grind the above to a smooth paste with little water.
Preparation
- Pressure cook toor dal with enough water for 2-3 whisltes. After air subsides add the chopped vegetables along with dal and allow to cook for just a whistle. (If you are using brinjal, don't pressure cook them. You may add at the later stage while boiling the gravy.)
- Soak tamarind in hot water for a minimum of 15 minutes and extract the water. (The amount of tamarind water used for this kuzhambu should be less than that used for other gravies. This kuzhambu uses more tomato for sourness than tamarind water.)
- In a kadai add oil. Once they turn hot add mustard seed and curry leaves. Allow them to splutter.
- Add thinly sliced onions and cook until they turn translucent.
- Add cut tomatoes with a pinch of salt and cook until they turn mushy.
- Now add the kuzhambu podi and the ground paste. Mix well and cook for a minute until raw taste of ground paste goes off.
- Add the toor dal along with the veggies and the tamarind water. Also add enough salt.
- Give everything a good mix and allow them to boil.
- Now keep the kadai covered in simmer until the gravy gets done or until oil seperates floating on top. This kuzhambu is best when made in a soupy consistency.
- Finally add the chopped coriander leaves.
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