Thursday, November 30, 2017

Thirunelveli Paruppu Kuzhambu

Thirunelveli paruppu kuzhambu is different from the normal paruppu kuzhambu or sambhar. This one is made using less toor dal. This kuzhambu will be in watery consistency and goes well with any spicy veg fries or egg omelette.

Toor dal - 1/2 cup
Green chili -5
Tomato - 1
Onion small - 3
Brinjal small - 1
Garlic - 2 cloves
Turmeric powder - 1/4 teaspoon
Tamarind - one lemon size

For Grinding
grated coconut - 1/2 cup
cumin seeds - 1/2 teaspoon

For seasoning
Red chilies -2
Mustard seeds - 1/4 teaspoon
Curry leaves -10
A pinch of asafoetida.


  • Pressure cook toor dal with tomato, green chillies, brinjal, small onion, garlic pods, and turmeric.
  • Extract pulp from the tamarind and keep aside.
  • Grind the coconut with cumin seeds.
  • Mash the cooked dal and vegetables.
  • Add the coconut mixture and tamarind pulp to the mashed dal.
  • Mix enough water and salt to taste (the consistency should me thin).
  • Add the seasoning ingredients to the oil and allow it to splutter. 
  • Add the dal tamarind mixture to the seasoning. 
  • Remove from flame when the mixture starts to froth.
Serve with hot with rice. 

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