Thirunelveli paruppu kuzhambu is different from the normal paruppu kuzhambu or sambar. This kulambu is made using less toor dal. This kuzhambu will be in watery consistency and goes well with any spicy vegetable poriyal or egg omelette.
For Video Recipe in Tamil...
https://youtu.be/4RciwvAmdG8
Ingredients
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.
Method
- Pressure cook toor dal with tomato, green chilies, 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 hot with rice.
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