Sulaimani Paruppu Kozhambu

Introduction

Sulaimani Paruppu Kozhambu is a traditional South Indian dish known for its tangy and spicy flavors. It's a quintessential dish in Tamil Nadu cuisine, often served with steamed rice. The origins of this dish are rooted in the Chettinad region, where spices and lentils play a pivotal role in everyday cooking. The name "Sulaimani" refers to the unique blend of spices that gives the dish its distinctive taste, while "Paruppu Kozhambu" translates to a lentil-based curry.

This dish is not just a staple in households but also represents the rich cultural heritage of the region. Passed down through generations, it carries the warmth and love of homemade food. Let’s dive into the recipe to cook this delightful dish.

Ingredients

• Toor Dal - 1 cup
• Tomato - 2 medium, chopped
• Tamarind - a small lemon-sized ball
• Turmeric Powder - 1/2 teaspoon
• Salt - to taste
• Oil - 2 tablespoons
• Mustard Seeds - 1 teaspoon
• Cumin Seeds - 1 teaspoon
• Curry Leaves - a sprig
• Asafoetida - a pinch
• Green Chilli - 2, slit
• Red Chilli - 2, broken
• Onion - 1 medium, finely chopped
• Garlic - 4 cloves, minced
• Coriander Leaves - for garnish

Preparation

Begin by rinsing the Toor Dal thoroughly under running water. Soak it in clean water for about 15 minutes, which aids in faster cooking. Chop the Tomato, Onion, and slit the Green Chilli. Mince the Garlic cloves. Soak the Tamarind in a cup of warm water for about 10 minutes, then extract the juice and set aside.

Cooking Process

Step 1: Cook the Dal

In a pressure cooker, add the soaked Toor Dal, along with water double its quantity, a pinch of Turmeric Powder, and a bit of Salt. Pressure cook for about 3-4 whistles until the dal becomes soft and mushy. Allow the pressure to release naturally.

Step 2: Prepare the Base

Heat Oil in a pan, add Mustard Seeds and let them splutter. Next, add Cumin Seeds, Curry Leaves, Asafoetida, Green Chilli, and Red Chilli. Sauté for a few seconds until aromatic.

Step 3: Add Vegetables

Add the Onion and sauté until golden brown. Then add minced Garlic and cook until the raw smell disappears. Now add the chopped Tomato and cook until they turn soft and mushy.

Step 4: Incorporate Tamarind and Dal

Pour the Tamarind extract into the pan, along with some water if necessary. Let it simmer for a few minutes. Afterwards, add the cooked Toor Dal and mix well. Allow it to boil and blend for about 10 minutes. Adjust the Salt and Turmeric Powder as needed.

Step 5: Final Touch

Once the desired consistency is reached, turn off the heat and garnish with Coriander Leaves. Serve the Sulaimani Paruppu Kozhambu hot with steamed rice.

How to Enjoy

This flavorful Toor Dal curry pairs perfectly with hot, fluffy steamed rice. For an added taste, you can serve it with Papad or a tangy Pickle. The tanginess from the Tamarind and the warmth of the Green Chilli make it an irresistible combination. Additionally, you can serve it with rotis or parathas for a wholesome meal.

Don't forget to set your cooking timer at different stages to ensure perfect doneness and enhance your overall cooking experience.