South Indian Paruppu Kuzhambu Recipe – Thuvaram Paruppu Kulambu Without Coconut

Paruppu kuzhambu is a Tamil nadu style (South Indian) simple, healthy, protein rich, easy to make one pot kuzhambu recipe that can be prepared under 10 minutes using a pressure cooker. If you are looking for a simple kuzhambu recipe without tamarind and coconut to prepare during busy morning hours paruppu kuzhambu is the best choice. This recipe would be helpful for bachelors and working women. You can also call this as paruppu kadaiyal. 

When I came across this recipe in YouTube video, I was so happy to try it as Sendhil and Raksha loves dal based gravies without tamarind. This recipe looks similar to North Indian Dal tadka. But this kuzhambu recipe is of Tamil style. Its completely different from South Indian Sambar too. 

In Tirunelveli, we make paruppu for rice (tempered dal) and paruppu kuzhambu but its with coconut. Soon I will try to share that version later. For variations, you can use moong dal / Paasi paruppu instead of toor dal / thuvaram paruppu. This paruppu kuzhambu tastes the best when mixed with hot rice drizzled with few drops of ghee. 

Potato curry or spicy brinjal curry would be the best side dish for this simple dal recipe. But I served it with carrot beans poriyal. Finally side dish is your choice ! Ok, lets see this simple paruppu kulambu recipe with step by step pictures and video.

Check out my 50+ kuzhambu varieties for rice !

Paruppu kuzhambu Recipe / Toor dal gravy for rice

Simple and quick South Indian style paruppu kuzhambu recipe for rice.

Cuisine: South Indian

Category: Kuzhambu Recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Toor dal / thuvaram paruppu - 1/2 cup Ripe tomato - 1 no. Big onion or small onions - 1 no / 10 nos. Green chilli - 1 no. Garlic cloves - 5 nos. Cumin seeds - 1/2 tsp Turmeric powder - 1/4 tsp Cooking oil - Few drops Water & Salt - as needed To Temper Cooking oil or ghee - 1 tbsp Mustard seeds - 1/2 tsp Urad dal – 1/2 tsp Hing - 2 pinches Curry leaves - Few Red chilli - 1 no. (pinched into two) Coriander leaves – a handful (to garnish)

HOW TO MAKE PARUPPU KUZHAMBU

1. Wash and take toor dal and other ingredients except “To temper” in a pressure cooker.
2. Add required water and pressure cook in low flame for 2 whistles.
3. Open the cooker and mash it well.
4. Temper mustard, urad dal, hing, curry leaves and red chilli in ghee.
5. Add to the mashed dal, required salt. Garnish with coriander leaves.
6. Roll boil for one minute. Serve with plain rice adding ghee.

METHOD - STEP BY STEP PICTURES

Wash and take toor dal/ thuvaram paruppu, chopped onion, tomato, green chilli, garlic cloves, cumin seeds, turmeric powder, few drops of cooking oil and 2 cups of water. Pressure cook in very low flame for 2 whistles. Open the cooker lid after the steam is released. Mash the cooked dal using a whisk. Garnish with coriander leaves and set aside. Heat ghee in a small kadai. Temper mustard seeds, urad dal, curry leaves, hing and red chilli. Add to cooked dal. Mix well, add required salt. Roll boil for a minute till the desired consistency is achieved. This kuzhambu thicken when it cools down. So make it thin or thick as you like. I made it slightly thin. Serve hot with plain rice adding few drops of ghee. Tastes the best with potato curry or spicy brinjal curry as side dish. I served with carrot beans poriyal. Enjoy !

Note

Add more green chilli for spicy paruppu kuzhambu. For variations, you can add 1 tsp of tamarind extract while roll boiling the cooked dal.

Easy, yummy paruppu kuzhambu is ready . I served with carrot beans poriyal and papad.

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