Re-posting recipe: Today’s recipe is from my great-grandmother, as remembered and occasionally replicated by my mother.
Thuvaram Paruppu Koottu
Time taken: 1 hour, plus soaking time of dal about 3 – 4 hours
- Toor dal/ Thuvaram paruppu – ½ cup
- Onion – ¼ + ½
- Garlic – 2 + 2
- Cumin powder – ½ tsp + ½ tbsp
- Fennel powder – ½ tsp
- Asafoetida – pinch + pinch
- Salt – ½ tsp + more, to taste
- Oil – 1 tsp + for deep-fry+ 1 ½ tbsp
- Fenugreek – 1 tsp
- Tomato – 1 big or 2 small
- Dried red chillies – 3
- Coriander powder – 1 tbsp
- Grated coconut – 3 tbsp
- Turmeric powder – ½ tsp
- Pepper – 1 tsp
- Tamarind extract – ½ cup (thin)
- Water – ½ cup + ½ cup (optional)
- Soak the toor dal for 3 – 4 hours.
- Chop up ¼ onion and 2 garlic cloves and fry them in 1 tsp oil in a pan.
- Add ½ tsp cumin powder, ½ tsp fennel powder and a pinch of asafoetida to the pan. When the spices combine and their aroma starts coming out, add ½ tsp salt.
- Add the toor dal to the pan and mix well and quickly remove from heat.
- Grind the toor dal mixture, without water or just a little so that it can be made into a slab.
- Steam the slab of spiced toor dal.
- Cut the steamed block of toor dal into pieces and deep fry.
- Make a spice paste by grinding the scraped coconut and chopped chillies with 1 tbsp coriander powder, ½ tbsp cumin powder, ½ tsp turmeric powder, 1 tsp pepper powder and a pinch of asafoetida.
- Heat 1 to 1 ½ tbsp oil in a pan and fry the chopped onion (½ onion), 2 garlic cloves and the fenugreek seeds.
- When you get the aroma of the fried onion and garlic, add the spice paste, mix well and fry.
- Add the chopped tomatoes and ½ cup of water and let the tomatoes cook.
- Once the tomatoes are cooked, add the fried pieces of toor dal chunks and ½ cup of thin tamarind extract.
- Cook for about 10 – 15 minutes on low heat. If you prefer more gravy in your curry, add ½ cup of water.
- Garnish with coriander leaves and serve.
Recipe source: Raji Thillainathan.