Paruppu kuzhambu is a famous recipe in South Indian especially in Tamil Nadu.. It is very traditional and authentic kuzhambu serve with white rice and a spoon of ghee... This is my mom's recipe from Ambasamudram and she makes quite often this kuzhmbu in our Thai pongal lunch meals menu...
This paruppu kuzhambu is totally differ from our regular sambar, because it is made without using any tamarind water or chilli powder.. Here we grind the fresh ground masala paste and make this kuzhambu, amma named this as a Motta Paruppu kuzhambu...
So I hope that you must try this recipe and let me know it's comes out from you...
Preparartion Time : 5 mins
Cooking Time : 25 mins
Serve - 4
Recipe Category - Indian
Recipe Source - My mom's
INGREDIENTS :
Shallots / Small onion - 5 to 6 nos
Tomato - 3 (roughly chopped)
Onion - 1 (sliced)
Green chilli - 5 to 6 (slit)
Fresh coconut - 1/4 cup (grated)
Water - 1 cup
Coriander leaves - few (chopped)
Ghee - 1 tbspn (optional)
Coconut oil - 1 tspn
TO TEMPER :
Coconut Oil - 1 tbspn
Mustard seed / Kaduku - 1 tspn
Shallots / Small onion - 2 nos (chopped)
Curry leaves - few
METHOD :
- Wash and cook the dal and prepare this, keep aside..
- Heat a pan with some oil, add in shallots, onions and toss it lightly.
- Then add in tomatoes, green chillies and salt toss well till they mushy.
- Now add in fresh masala and boiled toor dal..
- Keep mixing it and add some water and fresh grated coconut..
- Now slow the flame and cook it, in another stove heat a pan with some oil..
- Add in mustard, allow to crackle..
- Add in shallots and curry leaves and make the temper and pour over the kuzhambu..
- Keep mixing it and add in coriander leaves and chack for salt..
- When the kuzhmbu bubbles up off the stove immediately..
- Not to boil, add in a spoon of ghee and close the lid..
- Keep this for 20 mins and serve hot..
- Enjoy with white rice..
PICTORIAL :
Take all your ingredients
Heat a pan with oil
Add in shallots
Then sliced onions
Toss it lightly
Add in chopped tomato and chilli
Mix it well
Add in salt
Keep mixing it till mushy
Add in ground masala paste
Pour the boiled dal to the mixture
Keep mixing it
Add in water
Add in fresh grated coconut
Mix it well
Keep mixing in low flame
Now keep as it
Heat a pan with coconut oil, add in mustard
When they crackle add in shallots
Few curry leaves, toss till light brown
Pour over the sambar
Not to boil the kuzhambu
Not to boil the kuzhambu
Add in chopped coriander leaves
Mix it well, off the stove
Add a spoonful of ghee
Cover this for 20 mins
After 20 mins, transfer them to a bowl
Serve and enjoy..
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ReplyDeleteWhat is the fresh masala?
ReplyDelete