Archive for January, 2008

             In my childhood , our village often suffered powercuts. On those occasions, my mom used to compensate the ‘Edison’less nights  with her moonlight dinner(Nila Choru). My brothers and me sit around her in the moon lit hall , speaking about all good times .The menu would be rice with either this kuzhambhu or our other favourite, Varutha paruppu kuzhambhu with arisi vathal. The simplest menu though , will taste like heaven when she gives us those balls in our palms. Just wait for your turn for a big rice ball in your palm and eat till she finishes a round. No calorie calculations, just keep chatting and eating till your heart and stomach is filled with joy and food.


Toor dall- 1/3 cup

Medium yellow onion-1

Medium tomato- 1

Tamarind- amla size

Dry red chillies- 4/5 nos

Ingredients for paruppu kuzhambhu

         Cut the onion and tomato into wedges and cook the dall , onion, tomato and chilies in a pressure cooker till the lentils are cooked soft. My mom usually adds a few drops of oil when cooking for some good reason.  Add tamarind/ tamarind extract and salt  to the dall and grind it to smooth paste. Back home, my mom always uses a  chatti and maththu  to mash the dall. If you are lucky to have those ,  you may prefer to use them for better taste.  Dilute it to the consistency of rasam. 

           Do the thalippu with vadagam , add and heat . When the kuzhambhu is about to start boiling , turn off the heat. 

Rice floating in paruppu kuzhambhu

           The trick is to balance the heat , salt and sour . If you can hit the correct balance, this will be a great hit in your home. To me, this is my ULTIMATE COMFORT FOOD. 


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