Ellu Podi For Rice – White Sesame Seeds Powder - Til Powder Recipe

This is a simple ellu podi recipe that tastes great with plain rice, idli, dosa. I learnt this sesame seeds powder recipe / til powder from my MIL. It needs just 2 ingredients. Usually we make ellu sadam for festivals like Aadi 18, Kaanum pongal. But that is a different recipe using black sesame seeds, urad dal and coconut. Please check it HERE.

Recently when my MIL visited my house, I told her to prepare 5 podi varieties for rice and took videos. She prepared coconut podi, paruppu podi, sundakkai podi, paruppu podi and ellu podi. I will share the recipes one by one in my space. To begin with here is an easy ellu podi for rice. I used white sesame seeds in this recipe. You can also use black sesame seeds. This podi stays good for more than 10 days if you store properly with clean handling. Friends, do try this yummy ellu podi recipe for rice and enjoy.

Do check out my Ellu kozhukattai recipe for Ganesh chaturthi, Sesame seeds gun powder / ellu podi for idli, dosa and Tirunelveli style ellu thogayal for urad dal rice.

Ellu podi for rice

Ellu podi / white sesame seeds powder recipe for rice, idli, dosa

Cuisine: Tamil nadu

Category: Side dish

Serves: 1/3 cup

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml White sesame seeds / Vellai ellu - 1/2 cup Red chilli - 3 to 4 (adjust ) Salt - as needed

HOW TO MAKE ELLU PODI

1. Heat a kadai and dry roast the sesame seeds and red chilli till seeds splutter.
2. Remove in a plate and cool down.
3. Add required salt and grind to a powder.
4. Do not grind for long time as sesame seeds leaves oil.
5. Remove in a box, use clean spoon. Stays good for 10 days.
6. Mix with plain rice adding sesame oil or ghee. Enjoy !

ELLU PODI RECIPE - STEP BY STEP PICTURES

Heat a kadai and dry roast sesame seeds and red chilli in medium flame. Saute till sesame seeds starts to splutter. Make sure it doesn’t burn. Switch off the flame and cool down. Add required salt. Grind to a fine powder. Do not run the mixie continuously for long time because sesame seeds release oil and it becomes  a paste. So grind to a fine powder carefully. Remove in a box and close with a lid. Use a clean spoon for handling. You can mix this powder with plain rice adding few drops of ghee or gingely oil.  If you like, you can have it with idli, dosa too. Enjoy !

Note

Adjust the quantity of red chili as per your taste. You can use black sesame seeds instead of white ones. Do not grind the mixie for long time to avoid becoming paste. For variations, you can grind a garlic clove for additional flavor.

Try this easy, yummy flavorful ellu podi for rice and enjoy !

Technorati Tags: ellu podi,ellu podi recipe,sesame seeds powder,ellu podi for rice,sesame seeds podi,ellu recipes,sesame seeds recipes

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Microwave Vendakkai Poriyal – Lady’s Finger Curry In Microwave

Recently I started making vendakkai poriyal (Okra fry / Lady’s finger curry) in microwave. Its so easy to make and hassle free. I tried it in my own way by microwaving chopped onion and lady’s finger in high power for 8 to 10 minutes by tossing them twice in the middle. Then did the seasoning. It came out very well. The best part is you don’t have to stand nearby and keep sautéing to remove the slimy texture of vendakkai. Lady’s finger cooks so quickly in less oil. I am happy with my first attempt of making lady’s finger poriyal in microwave. You too give a try and share your feedback with me. Ok, lets see how to make vendakkai poriyal in microwave with step by step pictures.

Check out my vendakkai poriyal - stove top version, Lady's finger poriyal with tomato too !

Microwave vendakkai poriyal recipe / Lady's finger curry in microwave

South Indian lady's finger poriyal in microwave

Cuisine: South Indian

Category: Main course

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Lady's finger / Vendakkai - 20 nos. Big onion - 1 Sambar powder - 1 tsp Turmeric powder - 1/4 tsp Salt - as needed Cooking oil - 1 tbsp To Temper Cooking oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds - 1/2 tsp Curry leaves - few

HOW TO MAKE VENDAKKAI PORIYAL IN MICROWAVE

1. Wash and pat dry lady’s finger with a towel. Chop into small roundels.
2. In a microwave safe bowl, take the chopped vendakkai, chopped big onion, turmeric, sambar powder and salt.
3. Add a tbsp of cooking oil and mix well to coat the vegetable.
4. Microwave in high power (800w) for 6 to 8 minutes. Open the microwave once in 2 minutes and stir it well.
5. Remove the lady’s finger after its cooked soft. In a small kadai, temper mustard, urad dal, cumin and curry leaves, add to the poriyal. You can add grated coconut if you like.

METHOD - STEP BY STEP PICTURES

Wash the lady’s finger. Pat it dry using a cloth towel. Chop into small roundels. Wash and peel the onion skin. Chop into small squares. In a microwave safe bowl, take the chopped lady’s finger, onion, turmeric powder, sambar powder and salt. Pour a tbsp of cooking oil and mix well to coat the pieces. Microwave in high power (800w) for 2 minutes. Open the microwave and remove the bowl. Mix well. Again cook for 2 minutes. Lady’s finger starts to cook and becomes slimy leaving out threads. Mix well and cook for 2 more minutes. Open and mix again. Cook till sliminess goes off and lady’s finger becomes soft. It shrinks in quantity too. It took total 8 minutes for me. Time may vary based on the power of your microwave oven. Once its cooked soft, remove. Temper mustard, urad dal, cumin seeds and curry leaves in a small kadai. Add to lady’s finger poriyal. Mix well and serve ! Optionally you can garnish the poriyal with grated coconut.

Note

You can red chilli powder instead of sambar powder. For variations you can add one finely chopped tomato along with lady’s finger. It also helps to remove the sliminess quickly.

Try this easy vendakkai poriyal in microwave quickly and enjoy !

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Bitter Gourd Thokku / Pavakkai Thokku Recipe

Bitter gourd is one of my favorite vegetables. So I love to try varieties of bitter gourd recipes in my kitchen. Recently I tried this yummy bitter gourd thokku recipe for rice (pavakkai in Tamil, Karela in Hindi) from Sangeetha’s blog. Its basically an onion, tomato, bitter gourd curry very similar to our Tamil nadu style tomato thokku. As usual I tried this bitter gourd thokku in an easy way by using my pressure cooker. It came out so well with a combination of tangy, sweet and mild bitter taste. It was so easy and quick to make in a pressure cooker. It tastes great when mixed with plain rice drizzled with few drops of sesame oil. It goes well with curd rice and chapathi as well. The bitterness is not much visible in this recipe as we are adding tomato, tamarind and jaggery. Also slicing the bitter gourd thinly helps to reduce the bitterness. If you are a bitter gourd lover, you must try this recipe. You will love it for sure. This pavakkai thokku stays good for 10 days or more when refrigerated. If kept outside, it stays good for 2 days. So you can pack it for travel too. But use a clean spoon to handle it. Ok, lets see how to make this easy, yummy bitter gourd thokku recipe with step by step pictures.

Check out my bitter gourd poriyal, pavakkai pitlai, pavakkai puli kulambu, Andhra style Kakarakaya pulusu, Bitter gourd biryani, Bitter gourd chips and bitter gourd masala curry.

Bitter gourd thokku recipe / Pavakkai thokku

How to make bitter gourd thokku / pavakkai thokku easily in a pressure cooker.

Cuisine: South Indian

Category: Side dish for rice

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Bitter gourd - 1 no (big sized, thinly sliced) Big onion - 2 nos. (finely chopped) Ripe tomato - 2 nos.(finely chopped) Garlic cloves - 5 (finely chopped) Tamarind extract - Big gooseberry size Powdered Jaggery - 1 tbsp (adjust) Red chilli powder - 1.5 tsp to 2 tsp Coriander powder - 1 tsp Turmeric powder - 1/2 tsp Salt & water - as needed To Temper Cooking oil or Gingely oil - 4 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds / Jeera - 1/4 tsp Curry leaves - Few Hing / Asafetida - 1/4 tsp

HOW TO MAKE BITTER GOURD THOKKU

1. Wash and chop bitter gourd into small thin slices. It helps to reduce bitterness.
2. Chop onion, garlic, tomato finely. Heat oil in a pressure cooker base.
3. Splutter mustard , urad dal, cumin seeds, curry leaves and hing.
4. Add finely chopped onion and garlic. Once transparent, add sliced bitter gourd.
5. Add turmeric powder and salt. Mix well and saute for 5 minutes till its quantity reduces slightly.
6. Now add tomato and saute till it becomes mushy. Add chilli powder and coriander powder.
7. Mix till raw smell goes off. Lastly add 1/4 cup of tamarind extract, powdered jaggery. Mix well.
8. Pressure cook in low flame for one whistle. Remove the lid after the steam is released.
9. Mix and boil if thokku is watery. Once its thick, you can remove and cool down.
10. Yummy Pavakkai thokku is ready ! Store in a clean box and refrigerate it. Enjoy with plain rice, curd rice and chapathi

BITTER GOURD THOKKU - STEP BY STEP PICTURES

Wash and chop bitter gourd into small, thin slices. Slicing thinly helps to remove bitterness. You can mix the chopped bitter gourd pieces  and salt. Keep it aside for 15 to 30 minutes. Squeeze and drain the water. It also helps to reduce the bitterness. But its nutritional value is lost. So I don’t do this way. I just chop the BG thinly. Similarly chop onion, garlic and tomato into very small pieces. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, cumin seeds, hing and curry leaves. Add onion, garlic and saute till transparent. Now add thinly sliced bitter gourd, turmeric powder and salt. Saute for 5 minutes in medium flame till bitter gourd shrinks in quantity slightly. Add tomato pieces. Saute till it turns mushy. Then add chilli powder and dhania powder. Mix well till its raw smell goes off. Lastly add 1/4 cup of tamarind extract, jaggery and mix well. You can add very little water if the thokku is too thick. Close the pressure cooker lid. Keep the flame high till steam comes out. Put the weight valve and simmer the flame completely. Cook in low flame for one whistle. Open the cooker lid after the steam is released. If you find there is excess water in the thokku, boil for sometime till its thick. Switch off the flame and remove in a clean bowl. Let it cool down. Store in a refrigerator. It stays good for 10 days. You can enjoy with plain rice, curd rice, chapathi, idli dosa too. Enjoy !

Note

Adjust the quantity of chili powder as per your taste. Do not skip jaggery. It gives a mild sweet taste to this thokku. Make sure there is no excess water in the thokku. It will reduce its shelf life.

Try this easy, yummy bitter gourd thokku and enjoy !

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Indian Style Mushroom Stir Fry Recipe – Kalan Poriyal Recipe

Mushroom stir fry (Kalan poriyal / Kalan varuval in Tamil) is an easy, simple, Indian style, healthy and quick side dish for rice. It can be prepared with button mushroom under 10 minutes using very less ingredients. Today I have shared a simple mushroom stir fry recipe with onion, garlic, chilli powder and garam masala powder. It is a basic South Indian style stir fry / poriyal recipe without coconut that tastes good for sambar rice and rasam rice. I got this recipe from my neighbor who taught me mushroom kuzhambu. If you like, you can have this as a stuffing for chapathi and bread sandwich. For variations, you can add pepper powder instead of chilli powder to make mushroom pepper fry. All edible mushrooms are high in protein, anti oxidants which help to improve immunity. Its low in calories and fat. So lets try to include mushroom in our diet by making this simple recipe. Now we will see how to make this simple mushroom stir fry/ kalan poriyal for rice with step by step pictures.

Do check out my other mushroom recipes.

How to clean mushroom

Mushroom 65

Mushroom pulao

Mushroom biryani

Dindigul thalappakkatti biryani with mushroom 

Thala Ajith biryani with mushroom

Pakistani biryani with mushroom

Mushroom kuzhambu for rice, roti, idli and dosa.

Mushroom stir fry recipe - Kalan poriyal recipe

Easy and simple mushroom stir fry recipe for sambar rice, rasam rice.

Cuisine: South Indian

Category: Mushroom recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

Mushroom / Button mushroom - 15 nos. Big onion - 1 Garlic cloves - 10 Turmeric powder - 1/4 tsp Red chilli powder - 1 tsp Garam masala powder - 1/4 tsp Salt - as needed To Temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Cumin seeds - 1/4 tsp Curry leaves - Few Hing/ Asafetida - a pinch Coriander leaves - to garnish Lemon juice - few drops (optional, I dint use)

HOW TO MAKE MUSHROOM STIR FRY

1. Wash and clean mushroom, chop and set aside.
2. Wash and finely chop onion. Peel garlic and keep aside.
3. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, cumin seeds.
4. Saute onion, garlic cloves till transparent.
5. Add mushroom. Saute and add salt, red chilli powder, turmeric and garam masala powder.
6. Saute till mushroom cooks well. Cover and cook in low flame till mushroom becomes soft.
7. Switch off the flame. Squeeze some lemon juice if needed. Serve with sambar rice and rasam rice.

METHOD - STEP BY STEP PICTURES

Wash and clean mushroom. Chop the stem and discard it. Slice into pieces. Chop the onion finely. Peel the garlic and set aside. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal and cumin seeds. Add onion, garlic and curry leaves. Saute till onion, garlic becomes transparent. Add mushroom pieces and saute till its half cooked. Add the required salt, red chilli powder, turmeric powder and garam masala powder. Mix well. Mushroom will leave some water. So do not add water additionally. Cover and cook in low flame till mushroom becomes soft and well cooked. Switch off the flame. Garnish with coriander leaves. Squeeze some lemon juice if you like. Serve with sambar rice and rasam rice. Roll in chapathi or stuff in bread sandwich. Enjoy !

Note

For variations, you can add 1/2 tsp of ginger garlic paste and saute with onion till raw smell goes off. You can use sambar powder instead of red chilli powder. To make it like a semi gravy consistency, you can saute 1/2 cup of tomato too.

Try this easy mushroom stir fry and enjoy with rice ! I served with paruppu kulambu.

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Mushroom Kuzhambu – Kalan Kulambu Recipe For Rice, Chapathi, Idli, Dosa

  

Indian Mushroom gravy / Kalan kuzhambu for rice and chapathi was in my try list for long time. Recently my neighbor shared this all rounder button mushroom gravy recipe with me. She told this mushroom masala kuzhambu goes well with rice, roti, idli and dosa too. I was so excited and tried it immediately. It came out so good and truly flavorful. I must call this gravy as mushroom kurma kuzhambu. The taste and flavor of this gravy is awesome. You will love it for sure. 

My house was completely filled with the aroma of this kuzhambu which made us eat more. Even though I buy mushroom rarely, I try to make some different and interesting Indian style mushroom recipes. Glad I tried this yummy mushroom kulambu recipe. This recipe is sure a keeper. I will make it very often. If you like, you can add boiled potato cubes along with mushroom. Ok, lets see how to make this easy, flavorful mushroom kuzhambu recipe with step by step pictures.

Do check out my other mushroom recipes.

How to clean mushroom

Mushroom 65

Mushroom pulao

Mushroom biryani

Dindigul thalappakkatti biryani with mushroom 

Thala Ajith biryani with mushroom

Pakistani biryani with mushroom

Mushroom masala kuzhambu recipe for rice, chapathi, idli, dosa

Mushroom kuzhambu / kalan kulambu recipe for idli, dosa, chapathi

Cuisine: Tamil nadu

Category: Mushroom recipes

Serves:  4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Mushroom / Kalan - 15 nos. Cooking oil - 2 tbsp Cinnamon - 1 inch piece Cloves - 2 Cardamom - 1 Black stone flower / Kalpasi - 1 Big onion - 1 Ginger garlic paste - 1 tsp Sambar powder - 1 tsp Red chlili powder - 1/2 tsp Turmeric powder – 1/4 tsp Salt & water – as needed To saute & grind Ripe tomato - 1 Big onion - 1 Fennel seeds - 1 tsp Cashew nuts – 4 no. Grated coconut - 2 tbsp Coriander leaves - 1 tbsp Cooking oil – 1 tbsp

HOW TO MAKE MUSHROOM KUZHAMBU

1. Wash and clean mushroom. Chop and set aside.
2. Heat oil in a kadai. Saute fennel seeds, onion, tomato till mushy.
3. Add cashew nuts and mix well. Let it cool. Add coconut and coriander leaves,grind to a smooth paste.
4. Heat oil in the same kadai. Saute whole garam masala. Saute onion till transparent.
5. Add ginger,garlic paste and saute till raw smell goes off. Now add the chopped mushroom, red chilli powder, sambar powder and salt. Mix well.
6. Add the ground tomato paste and required water. Boil till oil floats on top.
7. Switch off the flame. Garnish with coriander leaves. Serve hot with plain rice, idli, dosa and chapathi.

METHOD - STEP BY STEP PICTURES

Wash and clean the mushroom. Pat it dry. Chop into thick slices. Wash and chop onion, tomato and keep aside. In a kadai, heat oil. Saute fennel seeds, onion till transparent. Add tomato and saute till mushy. Lastly add cashews and mix well. Switch off the flame and cool down. Add coconut, coriander leaves. Grind to a smooth paste adding enough water. In the same kadai, heat oil and add in cinnamon, cloves, cardamom and black stone flower. Saute onion till transparent. Then add ginger garlic paste and saute till raw smell goes off. (Refer the above picture). Add chopped mushroom and saute for a minute. It will leave water. Add turmeric powder, red chilli powder, sambar powder and salt. Mix for a minute. Add the ground tomato paste and required water.  Mix well and boil in low flame till oil floats on top. Gravy leaves a nice smell too. Switch off the flame. Garnish with coriander leaves. This kuzhambu thickens when it cools down. So add water to adjust the consistency. Check for salt too.  Mix with plain rice and enjoy with papad. I served with potato curry. To serve as a side dish for idli, dosa dilute the gravy like sambar by adding some water. Boil and serve. For chapathi, you can make it in kurma consistency. Enjoy !

Note

For variations, you can add boiled and cubed potatoes along with mushroom. Adjust the quantity of chilli powder and sambar powder as per your taste. Do not add more tomato. If you add more, gravy tastes tangy. Mushroom itself has mild tanginess.  So please be careful. For variations, you can replace sambar powder with red chilli powder and dhania powder 1 tsp each. For best taste and flavor, this gravy should boil till oil floats on top.

Try this easy, yummy mushroom kuzhambu for rice, roti, idli and dosa. You will love it !

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Cabbage Masala Curry Recipe For Rice, Roti - Muttaikose Curry

Recently I tried this Cabbage masala curry recipe as side dish for rice and roti. Generally I make South Indian style cabbage curry with coconut/ muttaikose poriyal or cabbage sambar for rice. For a change, I tried this easy cabbage masala curry adding onion, tomato, ginger, garlic and garam masala powder. It came out flavorful and tasty. Many people hate cabbage because of its smell.

Cabbage masala curry can be prepared in both North Indian and South Indian style. But there is no much difference in the ingredients and recipe. If you temper cumin seeds alone and add boiled potato in this recipe, it is of North Indian style. But I have used shredded cabbage and frozen green peas. Also I made in a pressure cooker directly to ease my job and save time. Just pressure cook cabbage adding little water in high flame for one whistle, its is done under 10 minutes. I am sure this curry helps you save time during busy morning hours cooking. 

Friends, do try this easy cabbage peas masala curry for rice and roti. If you like, you can even use this masala as stuffing for samosa and bread sandwich. I served it with rice and paruppu kuzhambu / South Indian dal. Ok, lets see how to make cabbage masala recipe / muttaikose curry in detail with step by step pictures.

Check out my Cabbage peas biryani,  Cabbage vada, Cabbage sambar ,  Cabbage poriyal ,

Purple cabbage poriyal, Purple cabbage salad if interested.

Cabbage masala curry recipe for rice, roti

Easy, Indian cabbage masala curry recipe for rice and roti.

Cuisine: Indian

Category: Curry recipes

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240 ml Chopped cabbage - 2 cups Frozen green peas - 2 tbsp Big onion - 1 no. (chopped finely) Ripe tomato - 1 no. (chopped finely) Ginger - 1/2 inch piece (-do-) Garlic - 5 cloves (-do-) Turmeric powder - 1/4 tsp Red chilli powder - 1/2 tsp Coriander seeds powder - 1 tsp Garam masala powder - 1/2 tsp Salt – as needed Water – As needed ( I used 2 tbsp) Coriander leaves - to garnish Lemon juice - few drops (optional) To Temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Curry leaves - Few

HOW TO MAKE CABBAGE MASALA

1. Wash and chop cabbage, onion, tomato, ginger and garlic finely.
2. Heat oil in a pressure cooker base. Temper the above said ingredients.
3. Saute onion, ginger, garlic till transparent. Add tomato, saute till mushy.
4. Add chopped cabbage, green peas and cook till it reduces in quantity.
5. Add the spice powders, salt mix till raw smell goes off.
6. Sprinkle 2 tbsp water. Pressure cook in high flame for 2 whistles.
7. Open the cooker, boil and drain excess water. Add lemon juice if needed.
8. Garnish with coriander leaves.
9. Serve with rice or roti. Enjoy.

CABBAGE MASALA CURRY - STEP BY STEP PICTURES

Wash and chop cabbage into small pieces. You can also grate or shred cabbage. Finely chop onion, garlic, ginger and tomato. Set aside. In a pressure cooker base, heat oil. Splutter mustard seeds, urad dal, chana dal and curry leaves. Add finely chopped onion, ginger and garlic. Saute till onion becomes transparent. Add the finely chopped tomato pieces and saute till mushy. Then add in the grated cabbage.  Saute till it shrinks in size and reduces in quantity.  Now add turmeric powder, red chilli powder, coriander seeds powder, garam masala powder, salt and a pinch of sugar. Mix well till raw smell leaves off. Lastly add 2 tbsp of water if you are making in pressure cooker. Do not use more. Cook in high flame for 2 whistles. Remove the lid after steam is released. Cabbage will be cooked perfectly soft.  Fluff it gently using a fork. If you feel there is excess water in the bottom, just boil in high flame till water evaporates. Mix gently to avoid cabbage becoming mushy.  Suppose if you make this masala in a kadai or pan, sprinkle little water, cover cook in low flame till its done.  Toss it once or twice in the middle. After the masala is ready, garnish with coriander leaves. Sprinkle few drops of lemon juice if needed. Mix well and serve with rice. Enjoy !

Note

Do not add more water if you use pressure cooker. For variations, you can use 1 tsp of ginger garlic paste instead of chopped ones. You can replace red chilli powder and coriander seeds powder by sambar powder. If you are using dried peas, you should soak it overnight and then add to the masala. But frozen green peas can be used instantly.

Easy, yummy cabbage peas masala is ready to enjoy with rice and roti !

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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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