Arisi Paruppu Kuzhambu

Ingredients

• - rice and dal as main ingredient
• - 3 tbsp sesame oil
• - 3 shallots
• - 1 tsp mustard seeds
• - 1/4 tsp turmeric
• - Tamarind or lemon as souring agent
• - 1 tsp red chilli powder
• - Salt to taste
• - Curry leaves

Method

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. Soak tamarind: Soak a marble-sized tamarind in 1 cup warm water. Extract and strain.
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. 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. 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. Add tamarind water: Pour tamarind water. Add salt. Bring to a boil. Simmer 8 minutes.
7. Add mashed rice-dal: Add the combined mashed rice and toor dal. Stir well — the rice thickens the kuzhambu naturally.
8. Simmer: Cook on medium heat 8-10 minutes until thick and fragrant.
9. Add tempering: Heat 1 tbsp sesame oil. Add curry leaves and dried red chilli. Pour over kuzhambu.
10. Serve: Adjust salt. Arisi paruppu kuzhambu has a thick, hearty body from the rice-dal combination. Serve with steamed rice.