Kathirikai Paruppu Kulambu | How to make Paruppu Kuzhambu | Lunch Box Series : LBS#68

I know I am getting back to my Lunch Box Series after a long time. Not that I don't carry packed lunches to work. I simply didn't have anything new or sometimes lack of time, that forced me to drop this series completely. All the lunch box recipes are very quick to make, most of them take under 30 mins or max 40 mins in different phase to get done.

Making something different for the lunch box, made me take the extra step to click the pictures as I went about. The entire thing was done within 40 mins, with me doing the breakfast as well. So I am not sure exactly how much time I must say for the lunch box recipes alone.

Anyway if you want something quick to get done, you know what to try. Today's special is all about Paruppu Kulambu, specially from Tirunelveli. In the Paruppu Kulambu that I had already shared, I mentioned a colleague of mine who hails from this city. I happen to have a conversation with another colleague of mine along with this friend. Guess what everybody talks only about food with me. So it's no wonder we started talking about what's made often at their place. They again spoke about Paruppu Kuzhambu and how differently it's made. So I asked this friend to share the recipe and she connected to her Mom. Her mom said I can use any vegetable and I had only Brinjal and so it became Kathirikai Paruppu Kulambu.

I was happy when I had my colleague taste and certify that I had the exact replica of what her mom makes. This was only time I almost followed to the T and confessed about the additions I made. She said her mom forgot to mention those and I was smart in adding them myself! There is recipe writing for you.

Today's Lunch Box had

Kathirik Paruppu Kulambuai 

Beans Aloo Curry

Plain Rice

Rasam

Curd Rice                                                                                                                               

One main predominant thing that they kept saying was about using Pearl Onions for all the dishes. Even though I know Amma uses it very much, I haven't been paying particular attention on the aspect of the cooling effect these onions are supposed to have. This brought to focus how much we ignore such important things while we cook. I decided I should be paying more attention to these things going forward.

I was also surprised of usage of Fennel Seeds in a sambar. I have only used Fennel Seeds for Kurma till now. Altogether this was a fantastic meal!

 

 

 

Kathirikai Paruppu Kulambu

Ingredients Needed:

Toor Dal - 1 cup
Hing - 1 big pinch
Cumin Seeds - 1/2 tsp
Fennel Seeds - 1/2 tsp
Tomatoes - 2 medium
Brinjal - 4 medium
Red Chili powder - 1 tsp
Coriander powder - 1 tsp
Rock Salt to taste
Tamarind Extract - 1 tbsp
Coriander leaves handful

For the paste

Fresh coconut - 2 tbsp
Pearl Onions - 5

For the Tempering

Oil - 2 tsp
Mustard, Urad dal - 3/4 tsp
Pearl Onions - 4 - 5
Curry leaves handful

How to make the Kathirik Paruppu Kulambuai

In a pan, take the cooked dal along with enough water. Add hing, then add the cumin seeds, fennel seeds. Let it start boiling.

Next add chopped tomatoes, followed by brinjals. Add chili powder, coriander powder, salt and tamarind extract. Continue boiling in simmer

For the paste, peel the pearl onions, chopped coconut and grind to a coarse paste. Add this paste to the boiling dal. Mix well.

In another pan, add oil, temper with mustard seeds, urad dal, curry leaves and pearl onions. Saute till the onions are browned. Pour this into the boiling dal.

Continue cooking for another 10 mins after adding coriander leaves.

Switch off when the Kulambuai thickens.

Notes:

I added cooked dal, else you can pressure cook toor dal in pressure cooker along with hing, tomatoes and certain vegetables till soft and continue the same process.

Gurugakku Pappu / Chenu Akka ~ Authentic Andhra | Step by Step Recipe

Now if I am to say what this variety of greens is called in English, then I am really at wits ends to know what it is called in English. This is a variety of greens that is only grown in the back yards in villages or towns. Amma got these green when we had visited our native place sometime back. I was so surprised at the different versions that they used to prepare with this. We made a pappu with it, and it made a wonderful meal.

I have been trying to update this space for a while, yet something or the other comes up and I loose focus. I have also been busy teaching my boys for their term exams. It's been equally a tough period for me, as I have to understand how to make them understand. They have so much portions to study, I wonder why 5 year old kids need to learn so much. They have sample worksheets followed by the actually exams. I am sure they have so many other things that can do much in ways to teach them. 

Anyway coming to the recipe, check out the step by step pictures to make this dal.

Ingredients Needed:

Chenu akku - 1 bunch
Toor dal - 100 gms
Green chilies - 3-4 long
Tomatoes - 2 small
Tamarind - 1 small marble size
Salt to taste
Oil - 1 tsp

Seasonings
Mustard, Urad dal - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves few
Sambar onions. - 4

How to make the dal

Wash and take the greens in a pressure cooker along with washed toor dal, green chillies, tomatoes,
tamarind, sambar onions and enough water. Pressure cook till done.

Once the pressure falls, remove the water and churn the greens and dal using the lentil masher.

Heat a pan with oil, temper with seasoning ingredients. Saute till the onions are sauteed well. Then add the mashed dal with greens.

Add salt and enough water and bring to boil. Simmer for couple of minutes as required.

Serve with steamed rice.

How to make Sambar - Tirunelveli Style | Step by Step Recipe | Lunch Box Series : LBS#61

Being from South of India, Sambar is almost a staple for us at home. Though in Andhra sambhar is not supposed to be a native dish. Yet these days it's quite common to hear it being prepared frequently. But when you talk about Tamil Nadu and the way Sambar is made, well it's inevitable that there are many ways to make this simple dish.

Even though I make Sambar almost twice or thrice at times a week, I was still tempted to learn the way this sambar was made by my colleague's mom. They hail from Tirunelveli, and this is the way they make their sambar. I am sure even this might vary from other families from the same city. Tirunelveli is famous for its Tirunelveli Halwa. I was happy knowing another delicacy from the place.

When I finally made it at home, I did forget some and by practice added some. Like my friend said they normally don't add tomatoes. But then I got it confirmed from her mom that tomato can be added. Well it's all what's available at hand finally I guess. Still this had lots of different steps involved. It tasted great with steaming Rice. I took this for my lunch and had fun.

Step By Step Pictures

Heat a pan with oil, saute shallot onions, Brinjal pieces, Green chilies till they turn light brown.

Add chopped tomatoes

In another pan, add 1 tsp oil, roast coconut, cumin seeds, shallot onions and 1/2 tsp bengal gram

Allow it to cool.

Meanwhile, stir the mashed tomatoes, add red chili powder, Coriander powder.

Next goes the tamarind extract and salt to taste

Bring it to boil

Add cooked toor dal to the pan, add required amount of water.

Make a smooth paste with the roasted ingredients. Add to the boiling dal.

Finally season it with curry leaves, methi seeds, Hing, Urad dal and mustard seeds.


Ingredients Needed:


Toor Dal, cooked - 1 cup
Tamarind extract - 2 tbsp (adjust to taste)
Shallot onions - 4
Tomato - 1 medium
Green chilies - 1 medium
Red chili  powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Brinjal - 3 medium
Oil - 2 tsp
Salt to taste
Water - 2 cups

For the Ground paste

Coconut - 2 tbsp
Cumin Seeds - 1/2 tsp
Shallot Onions - 3

For Seasoning

Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Urad dal - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Asofoetida / Hing - a pinch
Curry leaves - 4- 5


Method to prepare:

Pressure cook Toor dal with twice its amount of water til soft. Keep it aside.

In a bowl soak Tamarind and extract the pulp from it. If you want you can mix the red chili powder, coriander powder and salt in this water and keep it aside. I normally prefer to add to the dal directly.

To make the ground paste:
In a separate pan, add 1 tsp oil, roast chopped Coconut, Cumin seeds, Small Onions and little Bengal gram. Allow it to Cool and grind to a smooth paste using water. This can be added raw but I wanted the roasted aroma of the coconut.

To make the Sambar:

In a pan, add shallot onions, brinjal pieces and green chilies. Sauté well.

Then add chopped tomatoes and fry till it's soft. Then add the Red chili powder, Coriander powder, tamarind extract and salt.

Simmer for 5 mins for everything to get cooked well. Then add the cooked dal, bring to boil.

Then add the ground paste required water to get required consistency.

Seasoning the Dal
Finally season by heat a pan with oil, add a pinch of hing, Curry leaves, methi seeds, Urad dal, mustard seeds. Pour this over the boiling dal.

Enjoy with Steaming Rice and vegetables.

Notes:
Different vegetables like Radish, Drumstick can be used.
You can make instant spice powder by roasting Dry Red chili, Coriander Seeds and Bengal Gram and powdering it to be added directly.
Tomatoes can be avoided if you want.

Check out other Rasam, Sambar, Kuzhambu 

How to make Dal Fry Restaurant style | Step by Step Recipe | Lunch Box Series : LBS#60

When we eat out, it is normally the North Indian food that gets ordered. Naturally the vegetarian gravy is always Paneer Butter Masala no doubt. When there are more vegetarians dining along with me, the other dish that gets the next place will always be the Dal Fry. Dhal Fry complements the spicy paneer Butter Masala and makes a great combo with the vegetarian fried rice too. It's always very mild but is rightly done in all quarters.

I always wondered why it is called fry, because it is a liquid dish. We tag a fry to be a dry dish. I guess this gets it's name from the fact that the restaurant chefs have all the things pre-cooked for this dal and just fries it before serving. Of course same goes for all other things, except this dish is more of a sauteing than anything else.

Anyway when the Paneer Butter Masala is as good as the one we order out in restaurant, I wanted to try out this Dal fry. I believe the unique taste here is because of the Masoor dal. I was browsing through my recipe collection and came across this recipe that I must have got from my GDM group and wanted to try it right away. It has the same taste you get in the restaurant and I made it for our Lunch box, paired with Jeera Rice.
 

This is a simple dal that can be served with rice/rotis. Especially with fried rice and Naans.

 

Step by Step Picture Recipe

Take both Masoor dal and Moong dal in a pressure cooker.

Add green chilies, garlic and ginger to be pressure cooked together.

The dal is almost mashed, so you don't have to mash it any further.

In a non stick pan, add ghee, saute onions, red chilies

Then add onions, saute till it turns brown.

 Next goes the tomatoes, add salt for it to turn soft.

 Add the cooked dals.

Mix well and add water as required.

Bring to boil.

Dal Fry ~ Restaurant Style

Cooking Time from start to finish: 30 mins.
Serves 4.

Ingredients Needed:

Masoor dal / Red Lentil - 3/4 cup
Yellow Moong dal / Split Green gram - 1/4 cup
Green chillies - 2-3
Grated Ginger - 1 tsp
Garlic, crushed - 1 tsp
Turmeric powder a pinch
Salt to taste
Cumin seeds - 1/2 tsp
Dry Red chillies - 1-2
Onion  - 1 medium
Tomato - 1 medium
Ghee - 2 tbsp
Chopped Coriander leaves - 3 tbsp
Butter or Cream for topping - 1 tbsp (opt)

Method to prepare:

Wash the dals and pressure cook with water along with ginger, garlic, turmeric, salt and broken green chillies. The dal should be well done and not too watery. If you want you can mash the dal a bit with the back of the ladel

Heat the ghee in a non stick pan, add the cumin seeds and red chilli. Then addd onions and fry till light brown.

Next add the finely chopped tomato and fry for 2 mins. Once this is done add the dals and simmer on medium heat for 5 mins

Finally garnish with coriander and top with cream/butter (optional)

Serve hot with rotis/parathas

Notes

If you are serving with Naans the dal can be little thicker
Please remember that the dal thickens a bit as it cools or loses temperature
If you want to avoid ghee you can use regular cooking oil. But the restaurant effect comes out more by the addition of ghee.


Other North Indian Recipes

Lunch Box Recipes
Simple Dals

Make this for your Sunday lunch and enjoy!