Learn how to make tasty & delicious South Tamilnadu Style Paruppu Kuzhambu recipe with step by step pictures. Thuvaram Paruppu Kulambu recipe - One pot gravy made with Toor Dal.
Today I am sharing a typical South Tamilnadu recipe – Paruppu Kuzhambu that serves as a best accompaniment to hot rice, straight from my mother-in-law’s kitchen. There are many recipes that I have learnt from her after getting married into the family and till date, this thuvaram paruppu kuzhambu and kurma kuzhambu are my absolute favorites. In the early days, I hardly knew the difference between her Sambar and paruppu kulambu as the ingredients are the same but on closer attention, it is hard to miss the subtle differences.
I am really glad I know this recipe and it is finally getting to share it here. This also falls into the recipe category that’s too simple to make, but given how I have been featuring basic recipes this year, it very well deserves a post.
My mother-in-law makes this kulambu both the traditional way of cooking everything together in a large pot, simmering it until it is thick and creamy. I choose to fasten the process by doing the same in a pressure cooker. It is a one-pot curry/gravy recipe that can be made in a jizzy. You either can add vegetables or skip them depending on what is available. With just the basic ingredients – toor dal, onions, tomatoes you can make something that is warm, comforting and oh-so delicious.
How is Paruppu Kuzhambu different from Sambar?
The ingredients in Paruppu Kuzhambu and Sambar are very similar. However there are differences in how both the recipes are made.
- There are usually no other vegetables apart from onion & tomatoes in the kulambu.
- Addition of ingredients like garlic cloves and green chillies which are not commonly used in a sambar.
- All the ingredients are added to the pot all at once and cooked together – I always do this in my pressure cooker.
- There is no tamarind in any form in this paruppu kuzhambu which is a must in most sambar recipes.
- The tempering for this paruppu kulambu is special in that pearl onions are fried until golden brown and added to the curry.
- My MIL doesn’t add chopped coriander leaves to this kulambu which is a must for any sambar.
How to serve Paruppu Kuzhambu?
Paruppu Kuzhambu is not spicy at all and is tasty with hot rice and a dollop of ghee. All you need is a vegetable side dish and some fried papad. To make it much more delicious, a masala omelette can also be served along with it. The kulambu is thick and creamy, stays well in the fridge for a day and can also be served with idli or dosai.
If you are looking for other side dishes for rice, check out some of the favorites here –
How to make Paruppu Kuzhambu | Thuvaram Paruppu Kuzhambu –
📖 Recipe
Paruppu Kuzhambu | Thuvaram Paruppu Kuzhambu
Equipment
- Pressure Cooker
- Small Fry Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
Main Ingredients –
- ½ cup Toor Dal
- 2 Medium Onions Chopped
- 2 Medium Tomatoes Chopped
- 8-10 Garlic Cloves
- 1-2 Green Chillies
- 1 teaspoon Sambar Powder recipe link in steps below
- ½ teaspoon Turmeric Powder
- ¼ teaspoon Asafoetida
- Few Fresh Curry Leaves
- Salt as needed
- Water as needed
Tempering Ingredients –
- 8-10 Pearl Onions Chopped
- 2 teaspoon Oil/Ghee
- ½ teaspoon Mustard Seeds
- 1 Dried Red Chilli
- ¼ teaspoon Asafoetida
- Few Fresh Curry Leaves
Instructions
- In a pressure cooker add ½ cup washed toor dal, 2 medium onions chopped, 2 medium tomatoes chopped, 2 green chillies chopped, 8-10 garlic pods and about 3 cups of water (enough to immerse all the ingredients)
- Now add 1 teaspoon sambar powder, ½ teaspoon turmeric powder, ¼ teaspoon asafoetida and few fresh curry leaves.
- Pressure cook for 3-4 whistles on medium flame, let the pressure drop naturally before opening the cooker lid.
- Mash the ingredients gently and add salt as needed. If the gravy is thick, add half to one cup of water. Bring it to a slow boil on low flame.
- Meanwhile heat 2 teaspoon oil/ghee in a small fry pan. Add ½ teaspoon mustard seeds, 1 dried red chilli torn into two-three pieces. As they splutter, add ¼ teaspoon asafoetida and few fresh curry leaves. Next add 8-10 chopped pearl onions.
- Fry on low flame until the pearl onions are golden brown.
- As the kuzhambu boils, add the tempering to it. Remove from heat.
- Serve hot with rice, any vegetable stir-fry or roast and fried papad.
Detailed step-wise picture recipe of making Paruppu Kuzhambu | Thuvaram Paruppu Kuzhambu –
In a pressure cooker add ½ cup washed toor dal, 2 medium onions chopped, 2 medium tomatoes chopped, 2 green chillies chopped, 8-10 garlic pods and about 3 cups of water (enough to immerse all the ingredients)
Now add 1 teaspoon sambar powder, ½ teaspoon turmeric powder, ¼ teaspoon asafoetida and few fresh curry leaves.
Pressure cook for 3-4 whistles on medium flame, let the pressure drop naturally before opening the cooker lid.
Mash the ingredients gently and add salt as needed. If the gravy is thick, add half to one cup of water. Bring it to a slow boil on low flame.
Meanwhile heat 2 teaspoon oil/ghee in a small fry pan. Add ½ teaspoon mustard seeds, 1 dried red chilli torn into two-three pieces. As they splutter, add ¼ teaspoon asafoetida and few fresh curry leaves. Next add 8-10 chopped pearl onions.
Fry on low flame until the pearl onions are golden brown.
As the kuzhambu boils, add the tempering to it. Remove from heat.
Serve hot with rice, any vegetable stir-fry or roast and fried papad.
Note –
- Check out Sambar powder recipe.
- Don’t skip adding pearl onions/shallots to the tempering. They add a lot of flavor to the one-pot dal curry recipe.
- Adjust spices as per preference.
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