A few months back while talking with my friends on a whats app chat, one friend was telling me about this kuzhambu. She told that her mom makes this often and home. She shared the recipe with me the next day. I saved it in my ‘Notes list’, but completely forgot to try it out. A few days back while I was scrolling the ‘Notes list’, I found this recipe. I tried this easy kadalai paruppu kuzhambu yesterday. We all relished this gravy with dosa. Usually, we make sambar with toor dal or moong dal. This time for a change this no tamarind chana dal kuzhambu. Do give this a try and I am sure you will love it. Also check out my
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Soak chana dal in water for 30 minutes in 2 cups of water. This helps in the easy cooking of the dal.Add thinly sliced onions and sliced tomatoes to this.Now add the sambar powder and turmeric powder.You can add 1 tsp of red chili powder and 1 tsp of coriander powder also, instead of sambar powder.Pressure cook for 4-5 whistles
Grind coconut and cumin seeds into a fine paste.
Once the pressure is released, take it out and keep it aside.
In a pan add oil and add the mustard seeds.In the original recipe, my friend told me to add fennel seeds and crushed cloves.Since we don’t prefer it much, I added mustard seeds.Once it splutters add the cooked chana dal mixture.
Add salt to this now.Add the ground coconut mixture to this.Mix well and boil for 5 minutes.Add water to adjust the consistency.
Garnish with coriander leaves.The kuzhambu tends to thicken once it comes to room temperature.So add water accordingly.
Serve with Idli or dosa.
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