Paruppu Kuzhambu

Here is the Paruppu Kuzhambu which is the most favorite special dish from my mom...we all would love to serve this as Lunch.Nothing can be compared with it...It is different from Sambar..Sometimes ppl would get confused with the term..Some would really think this as Sambar...Let us see it in future posts with Sambar too... Here I am giving out the recipes for the Paruppu Kuzhambu..

Ingredients:

 Toor Dal (Thuvaram parruppu) - 200 gms
Green Chili - 8
Garlic cloves -10
Asafoetida - a pinch
Turmeric powder 1/4 Teaspoon
Onion - 2 
Tomato - 1
Tamarind - Lemon sized ( a small ball)
Grated tender coconut 3/4 Cup
Jeera Seeds - 1 tsp
Oil - 2 tsp
Salt- 2 tsp (can be added more if required)
Vegetables - Drumstick, Brinjal can be used with dal if needed.It is optional one.

For seasoning:

Mustard - 1/2 tsp
Curry leaves - a pinch
Onion – a pinch
Coriander Leaves - a pinch 

To make a paste: 

   Grind tender coconut and jeera seeds in a mixie and keep it aside.

Method:

To a Pressure cooker add toor dal, chopped tomato, onions, asafoetida, turmeric powder, garlic pods, green chili, Vegetables and add 2 cup of water.

Pressure cook it.
Open the cooker add salt and mash the dal.Point to be noted here is that when you want to add vegetables, it should be taken out separately once it is cooked and then dal should be mashed..

Add the coconut paste and boil well till raw smell goes.
Add tamarind pulp and boil the dal.

In a small frying pan add oil when its hot add mustard. When mustard splits add dry curry leaves, small amount of onion. Once it is turned into brown, add the dal flavor. Add Coriander leaves at the end as it smells so good and keep it for while ( 2-3 mins).

Paruppu Kuzhambu is ready to be served!!!

Serving suggestion:
 
Serve it with plain white rice,Chappathi.
It would be too tasty if you serve it with little amount of Ghee.