Chettinad Pasi Paruppu Sambar - Chettinad Saiva Kuzhambu
Pasi paruppu sambar is a simple, easy sambar made with yellow moong dal.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Breakfast, dinner, lunch, Main Course
Cuisine: chettinad, Indian, south indian, tamil nadu
Keyword: moong dal, pasi paruppu sambar, sambar, tiffin
Servings: 4
Equipment
Pressure cooker
Ingredients
1/2cupYellow Moong / Pasi Paruppu
1cupOnion / Sambar Vengayam / Shallotssliced
1/2cupTomato chopped
6clovesGarlic lightly crushed
2tbspTamarind extract thick pulp extracted from marble sized tamarind soaked in water
1.5tspRed chilli powder thani milagai podi
1tspCoriander powder
1tspMustard seeds
1tspCumin seeds
1tspSalt or to taste
2tbspOil
2cupWater for cooking lentils
1cupWater for gravy
2tspCoriander leaves chopped for garnish
Instructions
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!
Garnish with fresh coriander leaves and serve as a side dish for Idli Dosa, Poori/Puri, Ven Pongal, RAVA PONGAL RECIPE or Brown Rice Ven Pongal
Notes
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.