Kadalai paruppu kuzhambu | Chana dal kuzhambu gravy, a simple and easy gravy recipe. Kadalai paruppu kuzhambu pairs well with Idli and dosa. Paruppu kuzhambu recipe in Tamil with full video and step by step pictures.
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.
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Kadalai paruppu kuzhambu
Ingredients
- ½ cup Chana dal
- 2 onions
- 1 tomato
- 2 tsp sambar powder
- ½ tsp turmeric powder
- Salt as needed
- 3 tbsp coconut
- 3 tsp oil
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- Coriander leaves few to garnish
- 2 pinches Asafoetida
Instructions
- 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 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.
Notes
2. You can add fennel seeds along with coconut while grinding.
3. With the addition of fennel seeds this kadala paruppu kuzhambu will go well with chapati too.
- 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.
- You can add small onions also to this kadala paruppu kuzhambu.
- You can add fennel seeds along with coconut while grinding.
- If you want to tamarind water, add thin tamarind extract after the mustard splutters and boil for 5-7 minutes.
- With the addition of fennel seeds, this kadala paruppu kuzhambu will go well with chapati too.
