Paruppu potta vetha kuzhambu.

This curry is very raditional  and from  southern kerala. It is one of my favourite too. I learnt this curry from my grand mother . My amma also an expert in making this. It goes very well with plain rice, dosa and Idly or any south indian tiffin. Let us see how to make this easy simple curry.

Preparation time approx 15 minutes.


  • 1tbsp urad daal ,
  • 1/4 tsp methi seeds
  • 1/2 tsp pepper corns
  • 7 to 8 red chillies.or as per your taste.
  • few curry leaves.
  • A small lemon size tamarind soaked in water and take out juice.
  • Turkey berry or chundakka vethal( Store bought. )
  • 1/2 tsp turmeric powder
  • 1/2 tsp asafoetida or a small piece of stone asafoetida
  • 1/4 cup grated coconut
  • salt to taste,
  • 2 tbsp thil oil.
  • 1/2 cup cooked thuar daal.


In a pan add little oil. Fry urad daal. When it turns brown add red chillies, pepper corns and fry then add methi seeds and curry leaves. Let the methi seeds become brown take out keep aside.

When it is cool powder this and keep aside.

Squeeze the juice from soaked tamarind and take out juice.  4 to 5 tbsp thick juice. Or as per the tanginess.

Add salt, turmeric powder and the powdered masala and mix well.Add 1 cup of water and boil it. Let the curry boil for few minutes. Add cooked mashed thuar daal. Add water and adjust the consistency. Let it boil nicely and switch off the fire.

Heat a pan add  oil  and heat it. Add mustard seeds. When it started cracking add grated fresh coconut and curry leaves. Fry the coconut till turns brown . Add this to the curry. Heat little oil and add chundakka vethal  . Fry till it turns brown add this also the curry.





3 Comments Add yours

  1. Kurian says:

    Thank you Chitra


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