Thursday, 20 September 2012

Parupu Sambar/ Dhall Curry


1/2 cup of mysore dhall (soaked)
1/2 cup of bombay dhall (soaked)
1 white marrow chopped
1 carrot chopped
1 tomato chopped
3 cloves of garlic
1 tbsp meat curry powder
1/4 cup of coconut milk
Salt to taste

1 onion chopped
1 sprig curry leaves
1 tsp mixed tempering seeds
2 dried chili

Pressure cook both the dhall with a cup of water so that you won't be wasting so much of time getting it soft by cooking it in a conventional pots. Once soft, add marrow and carrot, let it cook for another 5 minutes, now add garlic, tomato and let it simmer in medium flame.

When the all the above are simmering add meat curry powder and boil until all the gravy comes together forming thick consistency. Pour in coconut milk into the gravy, adjust salt to individual taste and remove the cooker from flame.

So for tempering, pour oil in a small frying pan add the tempering seeds let it crackle, now add dry chili, curry leaves. Then add the chopped onion and saute until onion turns slightly brown. Now add this tempering to the above sambar.

Now our Parupu Sambar is ready to be served, enjoy!

This is the tempering seeds that I have used which consist of 
mustard seeds, fennel, cumin, ulunthu and fenugreek seeds.


  1. Satisfying and comforting dal.

    1. Yes Priya, I love it so much especially after adding the tempering...tq for dropping by..

  2. simple comforting dhal.. I normally temper with black vadavam (Onion Vadavam)

    1. oh ok...this is how my mom temper usually any dish...tq dear

  3. My mother makes similar way too dear...tempering is the best na! Yours is really killing me now...wish to have some rice and fried anchovies with your dhal...that too at this hour! Nadakkumma???

    1. Yes sis love the tempering the time u reach my place I can prepare for u...hehehe

  4. Comfort dal,love the tempering,extremely flavorful.


Thank you so much fellow friends for commenting, your comments will help me to improve my blog and share more special recipes that I have tried with you. Do drop by often, yummy recipes waiting!

Arthy Suman