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kaata-kuzhambu-thuvaram-paruppu-recipe

Thuvaram Paruppu Kaata Kuzhambu


  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 serving 1x

Description

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


Ingredients

Scale

For the Kaata Kuzhambu Masala

  • 1 tablespoon Indian sesame oil / gingely oil
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 23 red chillies
  • 2 teaspoon parboiled rice
  • 1.5 tablespoon toor dal
  • 67 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

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.
  • Category: Side Dish
  • Cuisine: Tamilnadu