Tuesday, 6 May 2014

Paruppu Kuzhambu (பருப்பு குழம்பு )

Paruppu kuzhambu (பருப்பு குழம்பு) is often made with a single vegetable, imparting the taste and flavor of that vegetable to the kuzhambu. 

Ingredients: (Serves four)
Tamarind – the size of a small lemon
Toor dhal – ¾ of a tumbler or 150 ml measure
Vegetables – cut into large pieces*
Sambar powder – 2 table spoon
Jaggery – ½ teaspoon (optional)
Salt – to taste
Cooking oil – 1 tablespoon
Mustard seeds – 1 teaspoon
Methi seeds –- ¼ teaspoon
Asafoetida – a pinch
Curry leaves – a few
Coriander leaves – finely chopped, 1 teaspoon 

*Ash gourd (white pumpkin), yellow pumpkin, brinjal, ladies finger or sweet potato may be used. 


Paruppu Kuzhambu with ladies finger (வெண்டைக்காய் பருப்பு குழம்பு)
Method: Wash toor dhal well, add 400 ml of water, and pressure cook for 6-7 minutes (6-7 whistles). Soak tamarind in warm water. Heat oil in a kadai, add mustard seeds, when they start to sputter add methi seeds and fry for a little while. Add the cut vegetables and required salt. Cover and cook on a low flame. Meanwhile, squeeze the tamarind and extract the juice. Add the sambar powder, asafoetida and jaggery to the tamarind juice, mix well and keep aside. Once the vegetables are done, add the tamarind juice mixture and bring it to boil. Allow the mixture to boil for 1-2 minutes. Mix the dhal using an ordinary hand blender or a ladle till it is soft and uniform in consistency. Add the dhal to the boiling kuzhambu and mix well. Add salt to taste and bring it to boil. Switch off the fire. Garnish with curry leaves and coriander leaves. Serve hot with rice and curry/kootu/appalam.

Tip: If the sambar is watery, you may add a mixture of 1 teaspoon rice flour in little water to the boiling sambar. Add slowly, while stirring continuously. This will help increase the consistency of sambar.

Tip: Jack fruit seeds may be used to make sambar. Dry the seeds in Sunlight well. Pound them lightly using a pestle. Now the thick whitish outer coat can be easily peeled off. You will have to pressure cook the seeds (brown in color) before adding to sambar. They give a distinct favor to sambar. 

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