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Kongunadu Paruppu Kuzhambu – Tamil Style Dal Curry

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This delicious Kongunadu Paruppu Kuzhambu recipe is a flavorful and comforting dish. Made with toor dal and spices, it’s a perfect accompaniment to hot rice.

  • Total Time: 30m
  • Yield: 2-3 servings 1x



For cooking the dal

1 cup water
1/3 cup toor dal
1/4 teaspoon turmeric powder
1/4 teaspoon castor oil (or vegetable oil)

For tempering the curry

1 tablespoon peanut oil
1/4 teaspoon cumin seeds
3 cloves of garlic
1 sprig curry leaves
2 dried red chillies
1/4 cup shallots, sliced
1/2 teaspoon salt
1 small marble-sized tamarind
1/2 cup hot water
1 teaspoon ghee


In a small bowl, place the tamarind and hot water. Allow it to soak for 15 minutes. Squeeze the tamarind to extract the pulp, discarding any seeds or pith. Set aside.

In a small pressure cooker, add the water, toor dal, turmeric powder, and castor oil. Castor oil aids in cooking the dal to a soft consistency and is traditionally used in the Kongu region for lentil preparation. If castor oil is unavailable, you can omit it or use a small amount of vegetable oil instead.

Cook the dal for 5 minutes, allowing 4 whistles in the pressure cooker. After the specified time, remove the cooker from heat and allow the pressure to release naturally. Set aside.

Heat oil in a pan. Add crushed cumin seeds and garlic, coarsely textured, to the hot oil. Then, add curry leaves and broken chillies. Include sliced shallots and salt. Sauté for 3-4 minutes.

Incorporate the tamarind pulp and allow it to cook for a couple of minutes. Finally, add the cooked dal and let everything come to a boil. Lastly, add the ghee and turn off the flame.

Serve the dal with hot rice.

  • Author: Suguna Vinodh
  • Prep Time: 10m
  • Cook Time: 20m
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