Paruppu Kuzhambu (Sambhar)

Paruppu Kuzhambu (Sambhar) by Roopa Padmanabhan


  1. Toor  Dal – 1  Cup
  2. Tamarind – 1 Tablespoon, size of a lemon – extract the juice
  3. Vegetables – Pumpkin and Capsicum, chopped (any vegetables can be used)
  4. Salt – to taste
  5. Oil – 3 Teaspoons

For  the Tempering

  1. Mustard Seeds – 1Teaspoon
  2. Methi Seeds – 1Teaspoon
  3. Karipattha – 10 to 12 Leaves

For the Masala

  1. Chana Dal – 2 Tablespoons
  2. Coriander Seeds – 4 Tablespoons
  3. Red Chillies – 6-8
  4. Methi Seeds – 1/2 Teaspoon
  5. Coconut Grated – 3 Tablespoons
  6. Oil – 2 Teaspoons

Roast the masala ingredients in 2 Teaspoons oil and grind to a fine powder.


Cook the dal and keep it aside. Fry the methi and mustard seeds in 4 Teaspoons of oil and add the vegetables. Saute for 5-6 minutes. Add tamarind juice and salt. Boil till vegetables are cooked.  Add the cooked toor dal. Boil together for a  few minutes. Now add the masala and karipattha. The sambhar is ready to serve.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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