Paruppu milagai kuzhambu is a delicious comfort food. This is my mother-in law's signature dish. This dish is also an all time favorite for my husband and that he can have it anytime. This kuzhambu tastes heavenly if tried with little ghee (clarified butter) and vathal/ appalam(papad/chips).
2.Add the toor dhal, then roast till they turn golden brown.
3.Add 2-3 cups of water and turmeric and close the lid. Cook in the skillet so that the masiyal turns out well. Stir occasionally. It takes a long time to cook.
4.Once the dhal is cooked add the tamarind water and salt and bring it to boil. Use the masher to mash the dhal. In a separate pan, add a tsp of oil and add the seasoning. As the mustard sputters, add the onions and roast till they are golden brown. Add to the mashed dhal.
6. Paruppu milagai kuzhambu is ready. Serve with rice and vathal.
Ingredients:
1/2 cup of tamarind water
1 chopped onion
5-6 dried red chillies
5-6 dried red chillies
1/4 tsp of turmeric
1/2 tsp of fenugreek seeds
1 tbsp of oil
Seasoning:
1 tsp of mustard
pinches of asafoetida
10 curry leaves
Preparation:
1.In the kadai/ heavy
bottomed skillet, add oil. Add the fenugreek seeds and dried red chillies and roast till they turn golden brown.
4.Once the dhal is cooked add the tamarind water and salt and bring it to boil. Use the masher to mash the dhal. In a separate pan, add a tsp of oil and add the seasoning. As the mustard sputters, add the onions and roast till they are golden brown. Add to the mashed dhal.
