Thirunelveli Paruppu Kuzhambu | Paruppu Kulambu

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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Pearl Millet Roti | Bajra Roti | Kambu Roti

Pearl millet is rich in calcium and iron and it has beta carotene to improve our eyesight. We are going to prepare a simple breakfast recipe with pearl millet flour 

Ingredients:

Pearl millet / bajra flour - 1 cup 

Wheat flour - 1/4 

Chili flakes/chili powder - 1/2 to 1 teaspoon 

Grated coconut (optional) - 1/4 cup 

Salt to taste 

Method:

Mix the pearl millet flour with wheat flour and add salt, chili flakes, grated coconut. 

Add little water to make a soft dough like chapati dough.

Take a big lemon sized ball and compress & spread it with your fingers over a plastic sheet. Make your fingers wet to make thin rotis. 

Cook the roti on a hot tawa with little oil or ghee. 

Very healthy and tasty pearl millet / bajra roti ready!

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Tomato Chutney | Thakkali Chutney

Ingredients

Onion, big	1
Tomato, medium	2
Garlic	5 cloves
Dried red chilies	3 (as per taste)
Coriander Leaves	½ cup
For seasoning:
Oil	1 tbsp
Mustard seeds	½ tsp
Urad dal	1 tsp
Curry leaves	5-6 leaves
Salt	As per taste

Method:

• Heat ½ tbsp oil in a pan, add the red chilies and fry for 5 seconds.
• Add roughly chopped onions, peeled garlic cloves, and salt. Fry for 2 minutes.
• Add roughly chopped tomatoes and fry for another 2-3 minutes.
• Finally, add the coriander leaves and cook for a minute.
• Transfer the mixture into a plate and let it cool.
• Once the mixture has cooled down, grind it into a fine paste.
• For seasoning, Heat ½ tbsp of oil in a pan, add the mustard seeds and Urad dal. Allow it to splutter. Then add the curry leaves and fry for 2-3 seconds.
• Lastly, mix this seasoning with the ground chutney paste.
• Serve with idly or dosa.