Thuvaram Paruppu Kaata Kuzhambu

Recipe for traditional Kongunad kaata kuzhambu made with toor dal. Recipe with step by step pictures.

Kaata Kuzhambu is a very traditional recipe made in the kongunad region. It is usually served with Ragi Kali, idli or dosa. Kaatam காட்டம் literally means heat. The curry has an intense aroma that will fill the kitchen as you cook. The recipe is from one of my favorite Navamani Auntie. She is the most wittiest in the family. There is never a dull moment when she is around. She just cracks everyone up and takes everything so lightly. This is her recipe. She is also from the south of Kongunad – Anupatti, near my husbands place. The food of the region is so different and so elaborate. She also makes the worlds best ghee laden softest obbattu / poli.

There is also a version of kaata kuzhambu that is made with horse gram / kollu. Here is the recipe for the same.

Here is how to do kaata kuzhambu.
We will need to make a paste for this recipe. Here is what you will need.

Heat quarter teaspoon of oil in a pan and add in the toor dal and rice. I have used regular parboiled rice (ponni arisi) for this recipe. Roast the lentil and rice on a very low flame. Its important to roast everything on a low flame. Once the rice and lentil is golden, remove from the pan and set aside on a plate to cool.

In the same pan, add in the remaining oil and add in the cumin seeds, coriander seeds and dried red chillies. Saute for a minute on low flame.

Add in the small onions / Indian shallots. Saute for 3-4 minutes till the shallots is golden.

Grind the lentil-rice and the spices mixture to a coarse paste with half a cup of water. Set aside.
Note: You can omit the shallots and make the powder and store it for future use. The powder can be stored for up to a month. Alternatively, the paste can be frozen and used whenever needed. Just thaw the paste an hour before making the curry and proceed with the recipe.

Heat Indian sesame oil (gingely oil) in a kadai and when the oil is hot, add in the mustard seeds and cumin seeds. Also add in the curry leaves. Let the mustard seeds crackle. Add in the finely chopped onions. Using lot of onions is important for the flavour of this curry. Add in the salt along with the onion so the onions cook fast.

Saute for 6-7 minutes till the onions are soft and brown. Soak a small marble size tamarind in a cup of water for 10 minutes. Squeeze and extract the pulp. Discard the pith and the fibre. Add in the tamarind extract to the pan.

Add in the ground masala paste. Wash the mixie with a cup of water and add it back to the pan.

Let the curry simmer for 10-12 minutes on a medium flame. The curry will thicken as it cooks. Keep stirring once in a while so it doesnt scorch at the bottom.

Serve the curry with idli or dosa. Its traditionally served with ragi kali / Ragi mudde.

Thuvaram Paruppu Kaata Kuzhambu

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Pin Recipe

Recipe for traditional Kongunad kaata kuzhambu made with toor dal. Recipe with step by step pictures.

• Total Time: 30 mins
• Yield: 4 serving 1x

Ingredients

Scale 1x2x3x

For the Kaata Kuzhambu Masala

• 1 tablespoon Indian sesame oil / gingely oil
• 1/2 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 2–3 red chillies
• 2 teaspoon parboiled rice
• 1.5 tablespoon toor dal
• 6–7 Indian Shallots / Small onions

For the Kuzhambu

• 1 tablespoon Indian sesame oil / gingely oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 2 sprig curry leaves
• 1.5 cups finely chopped onions
• 1 teaspoon salt
• marble size tamarind

Cook Mode Prevent your screen from going dark

Instructions

For the Kaata Kuzhambu Masala

1. Heat quarter teaspoon of oil in a pan and add in the toor dal and rice. I have used regular parboiled rice (ponni arisi) for this recipe. Roast the lentil and rice on a very low flame. Its important to roast everything in a low flame. Once the rice and lentil is golden, remove from the pan and set aside on a plate to cool.
2. In the same pan, add in the remaining oil and add in the cumin seeds, coriander seeds and dried red chillies. Saute for a minute on low flame.
3. Add in the small onions / Indian shallots. Saute for 3-4 minutes till the shallots is golden.
4. Grind the lentil-rice and the spices mixture to a coarse paste with half a cup of water. Set aside.

For the Kuzhambu

1. Heat Indian sesame oil (gingely oil) in a kadai and when the oil is hot, add in the mustard seeds and cumin seeds. Also add in the curry leaves. Let the mustard seeds crackle. Add in the finely chopped onions. Using lot of onions is important for the flavour of this curry. Add in the salt along with the onion so the onions cook fast.
2. Saute for 6-7 minutes till the onions are soft and brown. Soak a small marble size tamarind in a cup of water for 10 minutes. Squeeze and extract the pulp. Discard the pith and the fibre. Add in the tamarind extract to the pan.
3. Add in the ground masala paste. Wash the mixie with a cup of water and add it back to the pan.
4. Let the curry simmer for 10-12 minutes on a medium flame. The curry will thicken as it cooks. Keep stirring once in a while so it doesnt scorch at the bottom.
5. Serve the curry with idli or dosa. Its traditionally served with ragi kali / Ragi mudde.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu