Dhal Curry | Dhal Tadka | Ketti Paruppu

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Dhal, sambhar, rasam ~ name any traditional South Indian recipe, it is comfort food. Simple, pure comfort food at its best. That might be the reason why I never bothered to click step by step recipes for the same... Every south Indian knows how to make the perfect sambar, the perfect rasam or the perfect paruppu. In fact the recipe is etched in their minds and they need no reference. Every family has their very own recipe, passing it over to the next generation and every girl follows her amma's recipe to the 'T' when she first enters the kitchen. I am no exception... My 32-page hand written amma's cookbook is my handy note when it comes to traditional south Indian recipes. This recipe is from that prized cookbook, my amma's recipe ~ one which everyone in the family loves.

Posting such easy South Indian curries never struck a cord in me until I got a request from a bachelor reader for basic recipes. Browsing through my recipe index, there was no hint of such basics and so I have decided to fill the gap. Also my huss has been asking me to post a step by step post for his favorite ketti paruppu and that added to the reason. On that note, believe me, let a man on his own for some months and he becomes a good cook, atleast he tries to. Never in my wildest dreams did I think that my better other half would take to cooking, let alone ask recipes from me.

~*What U Need*~ Toor dhal/Thuvaram paruppu - 1 cup Garlic cloves - 3 to 4 Turmeric Powder - 1/4 tsp Hing powder - a pinch Salt For the tempering: Mustard seeds - 1 tsp Urad dhal - 1 tsp Red chilli - 2 Curry leaves - 1 sprig Oil Onion - 1/2, finely chopped Tomato - 1/2, finely chopped Turmeric powder - a pinch Water - as desired

How I Made it:
Clean the toor dhal and pressure cook with garlic cloves, turmeric, hing, salt and water for 3 whistles. Allow the pressure to release and mash it (there should be some whole paruppu).

Heat oil in a kadai, add the mustard seeds, when spluttered, add urad dhal, split red chilli, curry leaves and fry till the dhal turns brown. Add the onions and saute. When done, add the tomatoes and fry well. Add a pinch of turmeric powder.

Add the mashed paruppu, add water to bring to desired consistency. Mix well and allow to boil. Season with salt and remove from flame.

Serve warm with white rice with a dollop of ghee (fresh ghee is the best).

So thats it Folks...
With Love,

Signs off!!!

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