Paruppu Kuzhambu | Thuvaram Paruppu Kuzhambu
Learn how to make tasty & delicious South Tamilnadu Style Paruppu Kuzhambu recipe with step by step pictures. Thuvaram Paruppu Kulambu recipe - One pot gravy made with Toor Dal.
Servings: 4 people
Equipment
- Pressure Cooker
- Small Fry Pan
Measurements
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5mlIngredients
Main Ingredients –
- 1/2 cup Toor Dal
- 2 Medium Onions Chopped
- 2 Medium Tomatoes Chopped
- 8-10 Garlic Cloves
- 1-2 Green Chillies
- 1 tsp Sambar Powder recipe link in steps below
- 1/2 tsp Turmeric Powder
- 1/4 tsp Asafoetida
- Few Fresh Curry Leaves
- Salt as needed
- Water as needed
Tempering Ingredients –
- 8-10 Pearl Onions Chopped
- 2 tsp Oil/Ghee
- 1/2 tsp Mustard Seeds
- 1 Dried Red Chilli
- 1/4 tsp Asafoetida
- Few Fresh Curry Leaves
Instructions
- In a pressure cooker add 1/2 cup washed toor dal, 2 medium onions chopped, 2 medium tomatoes chopped, 2 green chillies chopped, 8-10 garlic pods and about 3 cups of water (enough to immerse all the ingredients)
- Now add 1 tsp sambar powder, 1/2 tsp turmeric powder, 1/4 tsp asafoetida and few fresh curry leaves.
- Pressure cook for 3-4 whistles on medium flame, let the pressure drop naturally before opening the cooker lid.
- Mash the ingredients gently and add salt as needed. If the gravy is thick, add half to one cup of water. Bring it to a slow boil on low flame.
- Meanwhile heat 2 tsp oil/ghee in a small fry pan. Add 1/2 tsp mustard seeds, 1 dried red chilli torn into two-three pieces. As they splutter, add 1/4 tsp asafoetida and few fresh curry leaves. Next add 8-10 chopped pearl onions.
- Fry on low flame until the pearl onions are golden brown.
- As the kuzhambu boils, add the tempering to it. Remove from heat.
- Serve hot with rice, any vegetable stir-fry or roast and fried papad.