Paruppu kozhambu

Paruppu kozhambu

 

Thuvaram Paruppu	200 gms ( 2 persons)
Tomato	2 no's
Green Chilli	11 to 12 no's
Brinjal	2 no’s
Tarmarind	Small Lemon size
Curry Leaves	as required
water	¾ in cooker
Thalippu vadagam	as required

Preparation Method:          

• Pour the Toor dhal/Thuvaram paruppu in the cooker and wash it 2 times.
• Add tomatoes, green chilies, and brinjal to the cooker and pour water (¾ of the cooker) and add 2 to 3 drops of oil in it.
• Take a small bowl, keep tarmarind in it, and keep it inside the cooker.
• Cook it for 4 whistles.
• Once the pressure is released, take the paruppu kadaiyum mansatti, add dhal, green chillies (according to your spice level), and tomato, churning all these with Mathu.
• Then add tamarind (as per your taste). Churn the mix and add salt (as required) again. Churn these all.
• Add water (dhal-mixed water in the cooker) as per your required consistency. 
• Now check the taste of salt, spicy, and sour levels.
• For tempering, heat a pan, add 2 tsp. of oil, add 1 table spoon vadagam ( Sun dried seasoning ball). Once you get a spluttering sound, add curry leaves to it.
• Then pour the tempering over the dhal / kozhambu and mix once.

Paruppu kozhambu

Your Paruppu kozhambu is ready

Dhal grinding pot and Dhal beater.