A wholesome South Indian curry made with whole green moong dal and a tangy tamarind base. This nutritious and flavorful kuzhambu is a comforting meal when served with hot steamed rice and a side of vegetables.
Prep15 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 serving
335cal
16gprotein
52gcarbs
Ingredients
1 cup Whole Green Moong Dal (Also known as Pachai Payaru)
4 cup Water (3 cups for cooking dal, 1 cup for gravy)
0.5 tsp Turmeric Powder
1 tbsp Tamarind (A small lime-sized ball)
0.5 cup Hot Water (For soaking tamarind)
2 tbsp Sesame Oil (Gingelly oil is preferred for authentic flavor)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic Kerala stir-fry made with finely shredded cabbage, grated coconut, and fragrant spices. This simple, healthy side dish comes together quickly and pairs perfectly with rice and sambar for an authentic South Indian meal.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
About Pachai Payaru Kuzhambu, Steamed Basmati Rice, Cabbage Thoran and Mango Pickle
Protein-packed Pachai Payaru Kuzhambu with fiber-rich Cabbage Thoran and rice. A healthy, homestyle meal.
This chettinad dish is perfect for lunch. With 866.49 calories and 25.400000000000002g of protein per serving, it's a muscle-gain option for your meal plan.
9gfat
2 pcs
Dried Red Chilies
(Broken into halves)
1 sprig Curry Leaves
0.25 tsp Asafoetida (Also known as Hing)
10 pcs Shallots (Peeled and kept whole or halved if large)
5 pcs Garlic Cloves (Lightly crushed)
1 pcs Tomato (Medium-sized, finely chopped)
2.5 tbsp Sambar Powder (Adjust to your spice preference)
1.5 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Cook the Dal
Wash the whole green moong dal thoroughly. Soaking it for 30 minutes is optional but can speed up cooking.
In a pressure cooker, combine the dal, 3 cups of water, and turmeric powder.
Secure the lid and cook on medium heat for 4-5 whistles, or until the dal is soft but still holds some shape. Set aside.
2
Prepare Tamarind Extract
While the dal is cooking, soak the tamarind in 0.5 cup of hot water for about 15 minutes.
Squeeze the tamarind pulp with your fingers to extract all the juice.
Strain the liquid to get a smooth tamarind extract, discarding the pulp and seeds.
3
Make the Kuzhambu Base
Heat sesame oil in a heavy-bottomed pan or kadai over medium heat.
Add mustard seeds and wait for them to splutter. Then add urad dal and fenugreek seeds, frying until the urad dal turns light golden.
Add the broken dried red chilies, curry leaves, and asafoetida. Sauté for 30 seconds until fragrant.
Add the shallots and crushed garlic cloves. Sauté for 3-4 minutes until the shallots become soft and translucent.
Add the chopped tomato and cook for another 4-5 minutes until it turns soft and mushy.
4
Simmer the Gravy
Reduce the heat to low and add the sambar powder. Stir continuously for 1 minute to cook the spice powder without burning it.
Pour in the prepared tamarind extract and 1 cup of plain water. Add salt.
Increase the heat to medium, bring the mixture to a boil, and let it simmer for 5-7 minutes. This step is crucial to cook off the raw taste of the tamarind.
5
Combine and Finish
Open the pressure cooker once the pressure has released naturally. Lightly mash the cooked dal with the back of a ladle.
Add the mashed dal to the simmering tamarind gravy. Mix everything together well.
Check the consistency. If it's too thick, add a little more hot water. Let the kuzhambu simmer on low heat for 8-10 minutes for the flavors to meld together.
Turn off the heat and garnish with freshly chopped coriander leaves.
6
Serve
Serve the hot Pachai Payaru Kuzhambu with steamed rice, appalam (papad), and a side of vegetable stir-fry (poriyal).
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
Prepare the coconut mixture. In a small grinder, combine the grated coconut, shallots, green chilies, ginger, garlic, cumin seeds, and turmeric powder. Pulse 2-3 times to get a coarse, crumbly mixture. Avoid over-grinding it into a fine paste. Set aside.
2
Temper the spices. Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. Add the urad dal and sauté until it turns a light golden brown. Finally, add the broken dried red chilies and curry leaves, and sauté for another 30 seconds until fragrant.
3
Cook the cabbage. Add the finely shredded cabbage and salt to the pan. Mix everything well to ensure the cabbage is evenly coated with the tempering spices.
4
Steam the cabbage. Sprinkle 2 tablespoons of water over the cabbage, cover the pan with a lid, and reduce the heat to low-medium. Cook for 5-7 minutes, or until the cabbage is tender but still retains a slight crunch.
5
Add the coconut mixture. Uncover the pan, add the ground coconut mixture, and stir gently to combine everything well.
6
Finish the dish. Continue to cook uncovered for another 3-4 minutes, stirring occasionally. This step helps evaporate any excess moisture and cooks the raw coconut mixture. Turn off the heat once the thoran is dry.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Serve immediately. Cabbage Thoran is best served hot as a side dish with steamed rice, sambar, or rasam.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
