Pasi paruppu sambar is a simple, easy sambar recipe which you can make under 30 minutes. Tamilains prepare this quick version of sambar often to go with Idli or dosai, even with rice. There are many versions of moong dal sambar / pachai paruppu sambar, moong dal kuzhambu…. I personally love my mom in law version where she make this katti sambar prepared with yellow moong, which is totally a Pondicherry style Tiffin sambar, often paired with hot hot pooris 😛
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Here are few other version of sambar recipes from our collection – HOTEL SAMBAR RECIPE – TIFFIN SAMBAR Tiffin sambar Pottukadalai sambar Slow Cooker Dal / Crock-pot Recipes How To Make Mixed Vegetable Sambar
|Yellow Moong / Pasi Paruppu||1/2 cup|
|Onion / Sambar Vengayam||1 cup (sliced)|
|Tomato||1/2 cup (chopped)|
|Garlic||6 cloves (lightly crushed)|
|Tamarind extract||2 tablespoons (thick pulp extracted from marble sized tamarind soaked in water)|
|Red chilli powder||1 & 1/2 teaspoon (thani milagai podi)|
|Coriander powder||1 teaspoon|
|Mustard seeds||1 teaspoon|
|Cumin seeds||1 teaspoon|
|Salt||1 teaspoon (or to taste)|
|Water||1 cup for cooking dal|
|Water||1 cup for gravy|
|Coriander leaves||2 teaspoons (chopped for garnish)|
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To start with, soak yellow moong dal for 15 minutes. Alternately you can dry roast the moong in a tawa for few minutes, then wash under running water, drain and keep aside.
Pressure cook the dal with 1 cup of water for 2 whistle in a pressure cooker. When done, keep this aside.
Now heat oil in a kadai and get the tempering done with mustard seeds, cumin seeds and curry leaves.
Now add in chopped sliced onions (preferably chinna vengayam) and fry until translucent.
Followed by chopped tomatoes, cook them till soft.
Add in chilli powder, coriander powder and salt. Saute for few minutes.
Add in thick tamarind extract.
Add about a cup of water at this stage and let it come to a boil.
Add in cooked yellow moong dal to the gravy and mix.
The sambar will look thick at this stage, add in some water to dilute it if you wish. This is highlight of this recipe, add in raw crushed garlic at this stage and bring the sambar to a quick boil and switch off!
- Serves 3-4 adults
- This sambar tastes very good when made with chinna vengayam or pearl onion or shallots.
- Adding crushed garlic is the highlight of this recipe, do not skip this step.
- Usually moong dal sambar turns very thick, add in little water to dilute or reach desired consistency. This version is more like a thanni sambar or light version of sambar.