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A wholesome and tangy South Indian curry made with whole green moong dal, tender vegetables, and a freshly ground coconut masala. This traditional Tamil kuzhambu is a comforting and nutritious dish, perfect with steamed rice.
For 4 servings
Prepare Dal and Tamarind
Pressure Cook the Dal
Grind the Coconut Masala
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A wholesome and tangy South Indian curry made with whole green moong dal, tender vegetables, and a freshly ground coconut masala. This traditional Tamil kuzhambu is a comforting and nutritious dish, perfect with steamed rice.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 291.01 calories per serving with 11.61g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Vegetables
Combine and Simmer
Prepare the Tempering (Tadka)
Finish and Serve
You can use other country vegetables like yellow pumpkin (manjal poosanikai), ash gourd (neer poosanikai), or broad beans (avarakkai) instead of or in addition to brinjal and drumstick.
For a different flavor profile, add 2-3 cloves of garlic while grinding the coconut masala paste.
If you prefer a lighter kuzhambu, you can skip the coconut paste. Increase the sambar powder by 1 teaspoon and thicken the gravy with a slurry of 1 teaspoon rice flour mixed with 2 tablespoons of water.
This recipe can also be made with cowpeas (karamani/thatta payaru) for a different texture and taste. Adjust cooking time accordingly.
Whole green moong dal is a fantastic source of protein, which is essential for muscle building, tissue repair, and overall body function.
The combination of lentils and vegetables provides a significant amount of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
This dish is low in saturated fat and rich in fiber, which can help manage cholesterol levels. The use of spices like turmeric also offers anti-inflammatory benefits.
With ingredients like drumstick, brinjal, and coconut, this kuzhambu is a good source of vitamins (like Vitamin C and B-complex) and minerals (like iron, magnesium, and potassium).
Yes, it is very healthy. Whole green moong dal is an excellent source of plant-based protein and dietary fiber. The dish is packed with vegetables and uses minimal oil, making it a nutritious and balanced meal.
One serving (approximately 1 cup or 255g) of Pacha Payaru Kuzhambu contains around 280-320 calories, depending on the amount of oil and coconut used.
It pairs perfectly with hot steamed rice. You can also serve it with a side of a dry vegetable stir-fry (poriyal), fried appalams (papad), or a dollop of ghee.
Absolutely. You can cook the soaked moong dal in a regular pot with a lid. It will take longer, around 30-40 minutes, for the dal to become soft.
Yes, you can use split green moong dal (pasi paruppu). It cooks much faster, so you will only need 1-2 whistles in a pressure cooker. The taste and texture will be slightly different but still delicious.
You can store the kuzhambu in an airtight container in the refrigerator for up to 3 days. It tends to thicken upon cooling, so you may need to add a little hot water while reheating.