Monday, July 20, 2015

Paruppu Kuzhambu Recipe | Paruppu Curry with Tuvar Dhal

Hope everyone had a great weekend!! I am today with my all time favorite, mom's paruppu curry recipe.  I am a very picky eater in my school days, never touches veggies. So to make me eat, mom has few staple recipes which often she makes. I still remember the days when she packs lunch to school with Paruppu curry and fish fry. It is an awesome finger licking combo. I have already posted Kerala parippu curry here. I have missed few step wise pictures in a hurry since I was clicking three recipes side by side. Please bear with me. Let's go to the preparation steps:

To Pressure Cook: 
Tuvar(Toor) dal - 1 Cup 
Tomato - 1(small) 
Shallots - 7
Green Chilli - 4 
Garlic- 6 cloves 
Turmeric powder - 1 tsp 
Salt - as required 
To Grind: 
Grated Coconut - 1/4 cup(grated) 
Cumin Seeds - 1 tsp 
Green Chilli - 2
To Temper: 
Coconut Oil - 1 tbsp 
Mustard - 1 tsp 
Dry Red Chilli - 4 
Curry leaves - few 
Tamarind water - 1/2 Cup(from very little tamarind)
1. Pressure cook the items under 'To Pressure Cook' with enough water for 3 to 4 whistles. Don't overcook and mash the dhal completely. Also, grind the items under 'To Grind' to a coarse paste. 
2. Once the pressure releases open the cooker and place it in medium flame. Add enough water for the curry and bring it to boil. Now add the ground coconut and tamarind water, allow it to boil for 3 to 4 mins. Meanwhile, temper the items under 'To Temper' and add it to the boiling curry and switch off the flame.
Serve it hot with steamed rice, drizzle a spoon of ghee on the rice. It tastes Yum!! This time I served with baby potato varuval and mango pachadi. I will share these recipes soon.
Points to remember:
  • Adjust the green chilli as per your preference. Mine was little spicy, but we love it that way.
  • Mom grind the coconut little coarse, so I do it like that. But you can grind it smoothly.
  • Shallots give nice flavour, so don't skip it. Also, make sure few dhals are left here and there without mashing, to get a great texture in the curry.
Warm Regards,
Happy's Cook - Divya


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