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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.
For 4 servings
Cook the Dal
Prepare Tamarind Extract
Make the Kuzhambu Base
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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.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 344.63 calories per serving with 16.09g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Simmer the Gravy
Combine and Finish
Serve
Add vegetables like drumsticks, brinjal (eggplant), or yellow pumpkin along with the tomatoes for a more wholesome and nutritious kuzhambu.
For a richer, creamier texture, grind 3 tablespoons of fresh grated coconut into a fine paste and add it to the kuzhambu during the last 5 minutes of simmering.
Increase the number of dried red chilies to 3-4 and add 1/2 teaspoon of black pepper powder along with the sambar powder for extra heat.
Whole green moong dal is an excellent source of protein, which is crucial for muscle repair, building tissues, and overall body function, making this dish ideal for vegetarians and vegans.
The dal provides a significant amount of dietary fiber, which aids in digestion, prevents constipation, promotes a healthy gut microbiome, and helps in maintaining stable blood sugar levels.
This kuzhambu is low in saturated fat and rich in potassium and magnesium from the dal. These nutrients help regulate blood pressure and support overall cardiovascular health.
The spices used, such as turmeric, fenugreek, and garlic, have anti-inflammatory and antioxidant properties that help strengthen the immune system and protect the body from infections.
Yes, it is very healthy. Whole green moong dal is an excellent source of plant-based protein, dietary fiber, and essential minerals. This dish is low in fat, good for digestion, and helps in managing blood sugar levels.
One serving (approximately 1 cup or 250g) of Pachai Payaru Kuzhambu contains around 280-320 calories, depending on the amount of oil used.
Absolutely. You can cook the dal in a regular pot on the stovetop. It will take longer, about 45-60 minutes, for the dal to become soft. Soaking the dal for a few hours beforehand will reduce the cooking time.
This kuzhambu pairs wonderfully with idli, dosa, and even chapati. It's a versatile curry that complements many South Indian staples.
You can store leftover kuzhambu in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even tastier the next day. Reheat thoroughly before serving.
Yes, you can use split green moong dal (pasi paruppu). It will cook much faster and result in a creamier, smoother kuzhambu. Reduce the pressure cooking time to 2-3 whistles.