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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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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="//revisfoodography.com/wp-content/uploads/2017/02/kpdal1.jpg" alt="kadalai" width="48%">&nbsp;<img src="//revisfoodography.com/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="//revisfoodography.com/wp-content/uploads/2017/02/kpcoconut1.jpg" alt="kadalai" width="48%">&nbsp;<img src="//revisfoodography.com/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="//revisfoodography.com/wp-content/uploads/2017/02/kponion1.jpg" alt="kadalai" width="48%">&nbsp;<img src="//revisfoodography.com/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="//revisfoodography.com/wp-content/uploads/2017/02/kptomato.jpg" alt="kadalai" width="48%">&nbsp;<img src="//revisfoodography.com/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="//revisfoodography.com/wp-content/uploads/2017/02/kpmasala.jpg" alt="kadalai" width="48%">&nbsp;<img src="//revisfoodography.com/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="//revisfoodography.com/wp-content/uploads/2017/02/kpgravy1.jpg" alt="kadalai" width="48%">&nbsp;<img src="//revisfoodography.com/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="//revisfoodography.com/wp-content/uploads/2017/02/kpgravy3.jpg" alt="kadalai" width="48%">&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/kpgravy4.jpg" alt="kadalai" width="48%">
  • Enjoy the Kuzhambu hot.
    <br><img src="//revisfoodography.com/wp-content/uploads/2017/02/kadalai-paruppu-kuzhambu-1.jpg" alt="kadalai paruppu kuzhambu" width="100%">&nbsp;<img src="//revisfoodography.com/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 :-(