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Saturday, May 9, 2009

PARUPPU KUZHAMBU


INGREDIENTS:

Toor dhal - 1/2 cup
Tamarind - a small lemon sized ball
(or) tamarind paste - 1 tsp.
Sambhar powder - 1 1/2 tsp.
Any vegetable of your choice - 1/2 cup
Green chillies - 1 or 2
Turmeric powder - a pinch
Salt - as per taste
Oil - 1 tablespoon
Curry leaves - few
Coriander leaves - few

For seasoning:
Mustard seeds - 1/2 tsp.
Toor dhal - 1/2 tsp.
Hing

METHOD:

Soak tamarind in water for a while and extract pulp.

Pressure cook toor dhal with a pinch of turmeric powder and mash it well.

In a heavy bottomed pan, heat oil, add mustard seeds and when it splutters add toor dhal, hing, green chillies and curry leaves. Saute till golden brown. Now, add the vegetables and saute for a while. Pour in the tamarind extract alongwith salt and sambhar powder. Allow it to boil till the vegetables are cooked and the raw smell of tamarind goes. Now, add the cooked and mashed toor dhal, mix well and let it boil for sometime till thick. Transfer it to a bowl and garnish with coriander leaves.

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