Paruppu Kulambu ~ Paruppu Kuzhambu | Simple Aloo Roast | South Indian Thali ~ Step by Step Recipe

There are really times when you see something and realize that there is still so much you got to learn. I felt that way when I saw my colleague who got this for his lunch. He had cooked up this dal and seeing how nice it looked, I asked him what it was. He said it was Paruppu Kulambu, imagine I have lived all my life here and I haven't heard something like this. On closer investigation I understood it was the Mudda pappu or thick toor dal cooked plain and served the way  it is served in Andhra. He was calling it by a different name. Still it was a lesson I liked learning.

Within couple of days I had the chance to make it myself. It was a saturday and hubby dear wasn't coming for lunch. I decided I will try this simple dal and pair it with yet another simpler aloo Roast. As you might have guessed Aloo roast anytime tastes great, especially the way I made with extra few more drops of oil. Plus the fact it had garlic added. When I was making the meal, I was reminded of the fact that this could very well be called Cooking up a meal. Infact after I made it, I almost wanted to change the theme to Cooking up a meal. But imagined how it might actually be. With simpler dishes it's always easy to plan such things.

End of the entire cooking adventure I was left with a urge to capture a typical classic homely comfort, a simple dal, curry, rasam, curds and semiya payasam! A comforting meal for a weekend special. The entire meal got completed in 30 minutes, maybe few mins more for clicking the Step by Step Pictures. Planning to collect such Thalis for those tough times when we run out of ideas!

 A South Indian Thali!

Paruppu Kulambu ~ Paruppu Kuzhambu

Wash and pressure cook the toor dal.

Once cooked, add more water as required and make it thin.

In a pan, heat oil and ghee.

Add the tempering ingredients and cook.

Keep stirring till done.

 Pour over the cooking dal.

Bring it to boil again.

..till you get the right consistency!

Paruppu Kulambu 

Ingredients Needed:

Toor dal - 1 cup
Turmeric a pinch
Salt to taste
Coriander leaves few

For Seasoning

Mustard, Urad dal - 1/4 tsp
Curry leaves few
Red chilies - 2 -3
Ghee and oil - 1 each

How to make Paruppu Kulambu

Wash the toor dal and take it in a pressure cooker.
Pressure cook the dal with enough water. Once the pressure falls, add salt and more water to make it thin.

Put it back to heat and bring to boil.

Simple Aloo Roast / Potato Curry

I am sure there will hardly be a person who will not profess undying love to this tuber! I was resisting for a long long time, until recently I have given up and confessed by love, atleast to this roast! It does surely grow on you, the more you resist, the worse you fall.

Microwave for 7 mins after making marks on the washed potatoes.

Heat a non stick pan with oil, add mustard, urad dal and curry leaves

Add boiled and cubed potatoes.

Simmer and cook adding few drops of oil every few mins.

Add crushed garlic and sambar powder, salt.

combine and cook

After 15 mins you are done!


Simple Potato Roast

Ingredients Needed

Potatoes - 4 medium
Salt to taste
Sambar powder
Garlic - 2 big cloves
Curry leaves
Mustard, urad dal
Oil - 3 -4 tsp

Meanwhile heat a pan with ghee and oil, temper with seasoning and pour over the dal. Finally garnish with fresh coriander leaves.

While the dal is getting cooked, you can microwave the potatoes by marking slits on it and microwaving for 7 mins. Once done, cool and peel the skin. Chop it into fine pieces.

Heat a non stick pan with oil, add curry leaves, mustard, Urad dal. When the mustard pops, add the cubed potatoes. simmer and add crushed garlic, sambar powder, salt. Simmer and cook on open till the potatoes turn crispy.

Add few drops of oil as you cook, so that the potatoes are well roasted. Continue cooking till you get the aloo very crisp.

This takes about 15 mins or so.

Cumin Pepper Rasam!

Tags: South Indian Recipes, Tamil Recipes, South Indian Thali, Simple Dals, Potato Roast

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 11

Vazhakkai Roast Recipe, Paruppu Sambar | Lunch Box Recipes

Today we are doing the last day of the Blogging Marathon Edition 10. Can't really believe another seven days simply flew! I really enjoyed doing this edition as I did two of my favorite themes. Of course all themes are my favorite. However sharing my lunch box has always been an interesting thing for me. So I really enjoyed this week.

After raining cats and dogs, it's much better today. Though kids weren't happy that it didn't rain, they waited with batted breath to know if the schools were declared holiday again. The most funny thing was, Chinnu refused to wake up and Peddu tells me the trick to say that there is no school today. The moment I said that, Chinnu actually woke up and came up. But on seeing the polished shoes, he refused to budge. It was really so funny to see them doing these things. Though we failed to understand how they will keep themselves occupied at home.

Anyway today's recipe is going to be another version of Sambar. I was thinking, it's been an ever flow of different Sambars at home. I really tired of making only sambars. I must really be more innovative I am sure. I hope I haven't bored you guys by sharing so many versions of sambar, but trust me, each one comes out differently and very delicious. Especially when paired with the Plantain Roast that was made, the combination was deadly.

I remember this variety of Banana Roast being always seen in my friends boxes. Amma usually makes the other versions, with this being on rare occasions. I decided to make this for lunch.

Paruppu Sambar, Vazhakkai Roast with Rice ~ Our Meal

Paruppu Sambar

Ingredients Needed:

Toor Dal - 1 cup
Tamarind Water or Tamarind paste - 2 tsp mixed in 2 cups water.
Green Chillies - 3 -4
Onion, chopped - 1 medium
Fenugreek, roasted and powdered - 1/2 tsp
Asafetida / Hing a pinch
Sambar powder - 1 & 1/2 tsp
Salt to taste
Turmeric powder a pinch
Tomato - 1 small
Coriander leaves - few springs

For Seasoning
Mustard Seeds, Urad Dal - 1/2 tsp
Curry leaves few
Oil - 2 tsp

How to make Paruppu Sambar

Wash and pressure cook toor dal with turmeric and few drops of oil. Once done, keep it aside.

Dry roast methi and powder it. Keep this aside.

Heat a pan with oil, do the tempering with all the seasoning ingredients. When the mustard pops, add the chopped onions and green chillies.

Then add the tamarind water, sambar powder. Bring to boil.

When the water is boiling, add cooked dal, salt, asafetida powder, fenugreek powder.

Add chopped tomatoes. Continue boiling for about 5 to 10 minutes and stir occasionally . Add fresh Coriander leaves.

Serve with steaming rice and papad.

Notes:

If you want you can roast fenugreek in more quantity and store it.
Vegetables can also be used in this sambar.

Vazhakkai Roast

Ingredients Needed:

Raw Banana / Plantain - 2 medium
Salt to taste
Sambar powder - 1 tsp
Turmeric powder a pinch
Asafetida / Hing a pinch
Oil - 4 -5 tps (or less)
Pepper powder - 1/4 tsp
Mustard seeds, Urad dal - 1/4 tsp
Curry leaves few

How to make Vazhakkai Roast

Wash and peel the outer skin of the bananas, soak in water as you continue chopping.

Once both the bananas are chopped, drain it well and mix with all the ingredients and marinate for 10 mins.

Heat a non stick pan and grease with 1 tsp oil. add the mustard, Urad dal and curry leaves. When the mustard pops, add the marinated plantain pieces. Sprinkle oil little by little and keep stirring.

This takes about 15 - 20 mins for the plantain to get cooked and crispy.

It was wonderful having you all join me, will look forward to another session of Blogging Marathon.

This is the recap of BM#10

Preps and Preserves!

• How to prep / clean Snakegourd or Pudalankai
• How to store Coconut | Ready to use Coconut Paste, Grated Coconut
• How to Preserve Amla in Honey | Amla in honey preserve
• How to peel Ridge gourd | Beerakaya Thokku Pachadi
• How to make Chilli Flakes | How to roast peanuts in Microwave
• How to Store Curry Leaves? | Preserve Curry Leaves
• How to Freeze Beans - Fresh Pigeon Pea / Toor Dal

Lunch Box Recipes

• Mixed Vegetable Kurma ~ Madras Style | Mixed Vegetable Kurma
• Seppankilangu Puli Kulambu | Colocasia Curry in Tamarind
• Soya Vegetable Biryani | Soya Chunks Biryani Rice
• Keerai Paruppu Masiyal | Thotakura Pappu
• Mutter Paneer Recipe, Tomato Biryani
• Pappu Pulusu – Pappu Charu Andhra Style

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10

Avarakkai Paruppu Usili | Broad Bean with Lentil Dry Saute | Step by Step Recipe

Today we are starting the second group of the Blogging Marathon. I decided to do one theme a day. Well next couple of days are hectic and I really don't think I have time to make same theme for the week. I know I often repeat this, but days are really passes off fast. I almost think that planning the breakfast, lunch and dinner occupies major part of my day. I know my colleagues tease me that with the number of dishes I make, it's only natural that time passes off quickly.

I know I enjoy making and more than that planning it well ahead to get it completed on time. Since the school began for the boys, I have made it a point to ask them what they want. It's been a repeat request the entire week. I have managed to work around that. I know I ought to work on a proper menu and give them option.

Coming to the recipe today, I decided to post a speciality dish from Tamil Nadu, Parrupu Usili. As a kid there was a time when I used to look forward to attend wedding specialty for this dish. It's quite common to make this with Toor dal and of course there are different ways. I have already posted two methods to make it. While those are easy to make, this method of steaming and grating seems to be the most authentic method or at least that's what is claimed.

One can make this parrupu Usili with different vegetables like Beans, Cluster Beans, Banana Blossoms, and Indian Broad Beans. today I will be sharing a recipe made with Broad Beans.

French Bean Paruppu Usili, quick method
French Beans Paruppu Usili in Microwave

Step by Step Recipe for making Parrupu Usili

Broad Beans Paruppu Usili

Soaking Time : 30 - 40 mins
Preparation Time : 10 mins
Cooking Time : 30 mins

Ingredients needed:

Bengal Gram - 100 gms
Broad Beans - 150 gms
Red Chillies - 4 - 5 long
Salt to taste

Seasoning
Mustard seeds + Urud dal - 1/2 tsp
Curry leaves few
Asafetida a pinch

Method to prepare.

Soak Channa dal in water for 30 mins.

Chop the broad beans to fine pieces. Microwave for 7 mins.

Drain water from the channa dal and grind along with red chillis and salt to a fine paste without adding too much of water. Divide into small balls and steam in a greased plate in a idli cooker for 10 - 15 mins.

Once it is cooled, grate into a fine powder.

Heat a kadai and add mustard, curry leaves. Once it splutters, add both the dal mix and cooked beans. Cover and cook in sim for 10 mins. Stirring frequently to ensure it doesn't get burnt. Sprinkle water if it gets dry.

It takes about 5 -7 mins to get done.

Serve with sambar and steamed Rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#6

Potato Broad Bean Sambar | Indian Lunch Box Recipes

As I was saying yesterday, I have the lunch menu planned with two days of Sambar in a week with some vegetables. Well some can say if you know one sambar, you know them all. I beg to differ in that. Of course what goes in is the same, no doubt about it. But you should also know what else can go into it right.

Like there was one person who confessed that she didn't know how to make Lady's finger Sambar or Bendakaya Sambar. Well I was actually surprised when she said that, as I always assumed you can just change the vegetable. But later realized that maybe she didn't know how to cook Bindi in a sambar. So it was very funny when I realized one day that you actually use Potatoes in a sambar. See I got my own lesson back. I mocked myself saying, see never belittle others ignorance, you got a chance to teach something, now learn something new..:)

Today's Lunch box is going to be Potato Broad Bean Sambar, Beets Poriyal and rice.

I have a Lunch Box Series going on Cooking 4 all Seasons and as per that list this is 61st in the making.

The Beets Poriyal featured here is almost same as the one I had already made but this has Bengal gram added and I used Dry Red Chilis.

Potato Broad Bean Sambar:

Ingredients Needed

Toor Dal - 1 cup
Potatoes - 2 medium

Broad Beans - 4 nos
Sambar Onions - 100 gms
Sambar Powder - 1 tsp
Tomatoes - 2 medium
Tamarind pulp - small lime size
Coriander Leaves - few chopped
Oil - 1 tbsp
Salt to Taste
Turmeric a pinch

For Seasoning

Mustard Seeds + Urud Dal + Fenugreek - 1/2 tsp
Curry Leaves - few
Garlic - 4 pods

As I was saying yesterday if you have few things ready at hand, it becomes very simple. I always have Tamarind Extract ready, or at least soaked tamarind. Of course these days you get ready made tamarind extract, which I have never used but heard is not that good.

I have Whole Spice Blend For Tempering always ready at hand.

When you have multiple dishes like these to be done, get the first things done first. I normally use my pressure cookers for quick cooking.

Wash and Soak rice first
Wash and pressure cook Toor dal in a pressure cooker.

when the dal is getting cooked, wash and peel the beets. This goes into another small pressure cooker. This takes about 10 mins to get done, with 2 -3 whistles depending on how big or small you have chopped it.

After 15 mins, Add water and pressure the rice in a pressure cooker.

When the pressure falls down in the dal, check for doneness, remove the dal water if you are planning to make Rasam, else churn everything together.

Transfer the dal to a bowl, rinse the pan, put it on flame again.

Chop the onions, curry leaves and garlic needed for the sambar.

When the pan is hot, add oil, mustard seeds, urad dal, jeera and methi seeds. When they spulter add the onions, garlic and curry leaves. Simmer for 1 mins.

As the onions get cooked, cube potatoes and microwave for 5 mins. Broad Beans can be added directly to the pan as it will get cooked fast.

When the onions are done, add chopped tomatoes, sambar powder, tamarind extract, salt and trimmed broad beans. Cover with lid for it to get cooked fast.

Meanwhile the beets are done. Transfer to a bowl, rise the pan, wipe it clean and put it back on fire.

Add oil for the saute, add split red chillies, mustard seeds, Bengal gram, curry leaves, When the mustard spultters, add the cooked beets. Cook on high for all the water to get evoparated. This takes about 5 - 7 mins. When it is dry add grated coconut.

By this time, the tomatoes are mashed well, add the cooked potatoes, cooked dal, required water. Bring to boil. You can cover this slightly for it to get done soon.

Rice is all done in 15 minutes time.

Garnish the sambar finally with coriander leaves and your meal is ready.

Of course getting these three dishes done within 30 minutes is not a breeze as my post might convey. Conditions apply!..:)

With my kids dropping in every other moment, I tend to delay in certain areas. Having said that I have checked it myself on various times that this time is more than enough if you are prepared with all the ingredients and don't go searching for ingredients.

I added very few broad beans to the sambar as I was told that it adds flavour to a potato sambar.

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Check out my Blogging Marathoners doing Group 3 BM#4 along with me  

Diabetes Diet/Management: Kamalika, Smitha, Suma
Kid Friendly Recipes: Anusha, Cool Lassi(e)
Seven Days of Soup: Priya Suresh  
Seven Days of Indian Bread: Jayasree, Pavani
Seven Days of Cakes: Priya Vasu  
Seven Days of Preserves: Gayathri Kumar, Vaishali 
30 Minutes Meals: Priya Mahadevan, Srivalli