Paruppu Kuzhambu
- 73 min
- medium
- Serves 4
Paruppu kuzhambu with toor dal, shallots, garlic, tomato and tamarind in a mustard cumin tempering. Medium-spicy and vegetarian, serves 4, about 75 minutes.
You’ll need: Pressure Cooker
Ingredients
Tamarind, For Soaking10 grams
Water, For Soaking100 ml
Toor Dal, For Rinsing180 grams
Turmeric Powder1.5 grams
Oil2 tbsp
Mustard Seeds1 tsp
Cumin1 tsp
Dry Red Chilli, De-stemmed2 grams
Curry leaves4 grams
Asafoetida0.3 grams
Small Onion (Shallots)150 grams
Garlic, Peeled24 grams
Green Chilli, Slit8 grams
Tomato, Chopped150 grams
Cookd Kulambu Chilli MasalaRed Chilli Powder1.5 grams
Salt1½ tsp
Coriander Leaves, Chopped15 grams
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 287kcal | 1148kcal |
| Protein | 12g | 50g |
| Carbohydrate | 40g | 159g |
| Fat | 9.5g | 38g |
| Fibre | 9.6g | 38g |
| Sugar | 5.8g | 23g |
Method
Get ready: soak the tamarind in 100 ml warm water first. During the 15-minute soak, remove the stems from the dry red chillies. Peel the garlic and shallots; slice the shallots, slit the green chillies and chop the tomatoes. Chop the coriander leaves. Squeeze the tamarind well and keep the tamarind water ready.
Rinse the toor dal twice. Add it to a pressure cooker with 500 ml water and turmeric powder. Pressure cook on medium flame for 4 whistles, about 12 to 15 minutes, until the dal is soft. Let the pressure release naturally for about 10 minutes until the pin drops, then mash the dal until smooth.
Heat oil in a kadai on medium flame for 1 minute until hot. Add the mustard seeds and let them splutter. Add the cumin, dry red chilli, curry leaves and asafoetida, and fry for 20 to 30 seconds until they sizzle.
Add shallots, garlic and green chilli. Fry on medium flame for 5 to 6 minutes until the shallots turn light golden and the garlic softens.
Add tomato, Cookd Kulambu Chilli Masala, red chilli powder, salt and 500 ml of the water for adjusting consistency. Mix and cook on medium flame for 8 minutes until the tomato becomes soft and the raw smell goes.
Add the mashed dal and tamarind water. Mix and simmer on low flame for 8 to 10 minutes until the gravy thickens slightly and oil shows on top. Add up to the remaining 200 ml water if needed.
Add coriander leaves and switch off the flame. Rest for 2 minutes until the gravy settles.
Before you start
- How long does Paruppu Kuzhambu take?
- 1 hour 13 minutes from start to finish. That is 15 minutes of preparation and 58 minutes of cooking.
- How many people does Paruppu Kuzhambu serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Paruppu Kuzhambu vegetarian?
- Yes. No meat, no fish and no egg.
- Is Paruppu Kuzhambu spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Paruppu Kuzhambu?
- 10 grams Tamarind, 180 grams Toor Dal, 1.5 grams Turmeric Powder, 2 grams Dry Red Chilli, 4 grams Curry leaves, 0.3 grams Asafoetida, and a few more listed on this page.
- Do I need a pressure cooker for Paruppu Kuzhambu?
- Yes, this one is cooked under pressure.
- How many calories are in Paruppu Kuzhambu?
- About 287 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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