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….

Ingredients

Toor dal/Thuvaram Paruppu	1 cup
*Onion	½ chopped finely
Tomato	1 big chopped finely
Green chillies	4-5
Garlic cloves	4
Cumin seeds	½ tsp
Turmeric powder	¼ tsp
Asafoetida	One pinch
Tamarind	One small gooseberry size ball
Salt	As needed
Coriander leaves	3 tbsp finely chopped
Gingelly oil	½ tsp

For Grinding

Grated coconut	4 tbsp
*Onion	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	6-8

*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

Method

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.

Suggestions:

• 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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