Arisi Paruppu Kuzhambu

Method

1. 1

   Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water and half tsp turmeric for 4 whistles. Mash completely smooth.

2. 2

   Soak tamarind: Soak a marble-sized tamarind in 1 cup warm water. Extract and strain.

3. 3

   Make arisi paruppu base: This kuzhambu uses cooked rice and dal together. Also wash and cook 2 tbsp raw rice — mash it smooth with the toor dal.

4. 4

   Make kuzhambu base: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 8 sliced shallots and 4 garlic cloves. Fry 8 minutes.

5. 5

   Add tomatoes and spices: Add 3 chopped tomatoes, 1.5 tsp red chilli powder, 1.5 tsp coriander powder and half tsp turmeric. Cook 8 minutes.

6. 6

   Add tamarind water: Pour tamarind water. Add salt. Bring to a boil. Simmer 8 minutes.

7. 7

   Add mashed rice-dal: Add the combined mashed rice and toor dal. Stir well — the rice thickens the kuzhambu naturally.

8. 8

   Simmer: Cook on medium heat 8-10 minutes until thick and fragrant.

9. 9

   Add tempering: Heat 1 tbsp sesame oil. Add curry leaves and dried red chilli. Pour over kuzhambu.

10. 10

    Serve: Adjust salt. Arisi paruppu kuzhambu has a thick, hearty body from the rice-dal combination. Serve with steamed rice.