This is a recipe that can be seen two ways: In Tamil Nadu, it is seen as Kadalai Paruppu Sundal that can be served during Navratri. In an Andhra home like ours, it is called Senaga Pappu Kobbari Kura and is eaten with rice. Whatever you call it, this dish is an absolute favourite in our home and is often made on those days when we are short of vegetables or don’t want a traditional kura.
When savoured as Senaga Pappu Kobbari Kura, it pairs well with Majjiga Pulusu or Mukkala Pulusu. Another must-have side dish for this koora is magai pachadi. I make both the sweet (Magai Bellam Pachadi) and savoury (Magai Perugu Pachadi) versions of the pachadi as I cannot make up my mind on which I like more. 🙂
How to Make Senaga Pappu Kobbari Kura | Kadalai Paruppu Sundal
- Chana Dal/Bengal Gram/Senaga Pappu – 1 Cup
- Fresh Grated Coconut – 1/4 Cup
- Red Chillies – 3 or 4
- Udad Dal – 1 tsp
- Mustard Seeds – 1/2 tsp
- Oil – 2 tsp
- Asafoetida/Hing – A Generous Pinch
- Curry Leaves – A Few
- Salt to Taste
- Pressure cook chana dal with 2 cups water for 1 whistle.
- Drain the water and set aside.
- In a kadai/wok, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add udad dal and fray till golden brown.
- Add split red chillies and curry leaves.
- Fry for 1 minute.
- Add hing and fry for 5-7 seconds.
- Add the cooked dal and salt.
- Mix well.
- Turn off the heat.
- Add the grated coconut and mix well.
- Serve with hot steamed rice and ghee with Maagai Pachadi as a side dish.
Serve as Kadalai Paruppu Sundal for Navratri.
- The dal should be cooked and retain its shape. The dal should not be mashable in consistency. You will have one boiled dal mess on your hands then! 🙁
- Do not forget the hing as it helps digest this heavy dal-based koora.
- Add some turmeric in step 6, if you so wish. I like the white of the coconut against the yellow of the dal.
- Do not forget to take a snooze after a filling meal that includes this koora! 🙂