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    Kadalai Paruppu Kuzhambu (Channa Dal Gravy)

    Jan 7, 2015 · 3 Comments

    My 34th Recipe is "Kadalai Paruppu Kuzhambu", the third south Indian gravy I am posting using brinjal. You have guessed it wrong 😀 By no means, brinjal is my favorite vegetable. In fact, I do not like the texture of cooked brinjal. Since brinjal is abundantly available in the supermarkets here compared to other veggies; I have adapted myself to eat brinjals by incorporating it in multiple tasty dishes. This gravy is very easy to make and goes very well with rice, idly or dosa. A match made in heaven 😉 And with the added Kadalai Paruppu it is extremely healthy too.

    Kadalai Paruppu Kuzhambu

    Kadalai Paruppu Kuzhambu

    kadalai paruppu kuzhambu

    Kadalai Paruppu Kuzhambu

    Revathi Palani
    Kadalai Paruppu Kuzhambu is a flavorful South Indian gravy made with kadalai paruppu (dal) and veggies. Perfect to have along with a hot white rice.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Gravy
    Cuisine Indian
    Servings 4

    Ingredients
      

    • ½ Cup Kadalai Paruppu | Channa Dal
    • ¼ tsp Turmeric Powder
    • ¼ tsp Asafoetida
    • ½ Onion (Sliced)
    • 4 small Brinjal
    • ½ Tomato (Chopped)
    • 4 cloves Garlic (Crushed)
    • 1 Tbsp Sambar Powder
    • 1 tsp Salt (Adjust as per taste)
    • 3 Cups Water
    • 1 Tbsp Coriander leaves (Finely chopped for garnishing)

    To Temper

    • 1 Tbsp Oil
    • 2 Cardamom
    • 3 Cloves
    • 1 Cinnamon Stick
    • 5 Curry leaves

    To Grind

    • ¼ Cup Coconut (Chopped)
    • ½ Tbsp Fennel Seeds

    Instructions
     

    • Cook the Channa Dal with a pinch of turmeric and asafoetida, in a pressure cooker for 2 whistles. It need not be cooked fully, it should be 80-90% done.
      <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/02/kpdal1.jpg" alt="kadalai" width="48%">&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/02/kpdal2.jpg" alt="kadalai" width="48%">
    • Grind the coconut and fennel seeds together with water and make a paste.
      <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/02/kpcoconut1.jpg" alt="kadalai" width="48%">&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/02/kpcoconut2.jpg" alt="kadalai" width="48%">
    • Heat a pan of Oil. Once hot; temper with Cardamom, Cinnamon Stick, Cloves and Curry Leaves. Now, add the sliced onions, garlic and sauté till onion turns brown.
      <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/02/kponion1.jpg" alt="kadalai" width="48%">&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/02/kponion2.jpg" alt="kadalai" width="48%">
    • Add the chopped tomatoes and sauté for 30 secs. Then, add the brinjals and sauté for another 30 secs.
      <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/02/kptomato.jpg" alt="kadalai" width="48%">&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/02/kpbrinjal.jpg" alt="kadalai" width="48%">
    • Now, add the sambar powder, turmeric powder, asafoetida and salt. Add 3 Cups of water and let it boil.
      <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/02/kpmasala.jpg" alt="kadalai" width="48%">&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/02/kpwater.jpg" alt="kadalai" width="48%">
    • Wait until the brinjal is 90% cooked and the raw smell of the masala is gone. Now, add the cooked dal and leave it to cook until both the brinjal and dal is fully cooked.
      <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/02/kpgravy1.jpg" alt="kadalai" width="48%">&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/02/kpgravy2.jpg" alt="kadalai" width="48%">
    • Finally, add the coconut fennel paste and turn down the heat to low. Let the Kuzhambu cook for another 3 mins. Turn off the flame and garnish with coriander leaves.
      <br><br><img src="//revi.b-cdn.net/wp-content/uploads/2017/02/kpgravy3.jpg" alt="kadalai" width="48%">&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/02/kpgravy4.jpg" alt="kadalai" width="48%">
    • Enjoy the Kuzhambu hot.
      <br><img src="//revi.b-cdn.net/wp-content/uploads/2017/02/kadalai-paruppu-kuzhambu-1.jpg" alt="kadalai paruppu kuzhambu" width="100%">&nbsp;<img src="//revi.b-cdn.net/wp-content/uploads/2017/02/DSC08344.jpg" alt="kadalai paruppu kuzhambu" width="100%">

    Notes | FAQ

    - While adding salt and sambar powder, adjust based on your taste buds.
    - Adding drumstick along with brinjal will improve the flavor of the kuzhambu drastically. I did not add, since I get it only very rarely here 🙁
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    Reader Interactions

    Comments

    1. Manju says

      May 03, 2020 at 1:39 pm

      I read the recipe of chanadal and brindle. I do make bottlegourd and China dal Gujarati style but going to try your south Indian method with the same ingredients.
      I am very excited to try this tomorrow.

      Reply
    2. lata says

      December 30, 2015 at 6:43 pm

      Revathi , your photos and recipes are amazing ! You've organized everything in such a beautiful way . I can't believe that there are no comments here. Anyway , awesome blog .

      Reply
      • revifood says

        December 30, 2015 at 8:26 pm

        Thanks Lata, you are very sweet.

        Reply

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