Pithukku Paruppu Sambhar


(This sambhar is a traditional lunch serving on the day of pongal, this one gives most pleasant taste to enjoy it with typically made ponga choru.)


White lima beans (VellaiMochai) – 100 gms

Turmeric powder -2 tsp

Cumin seeds – 11/2 tbsp

Dry Redchilli -7 redchilli

Shallots, whole – 6nrs

Coconut, grated -3 tbsp

Tomato, diced – 1 big size

Green chilli, slitted – 2 nrs

Salt to taste

Water as required

For Tempering

Gingelly oil – 3 tbsp

Mustard seeds & U}?rad dhal – ½ tsp each

Dry Redchilli, broken – 1

Curry leaf – a few

Shallots, chopped – 2nrs

Method of preparation:

  1. Soak the white lima beans overnight in water and discard the skin of lima beans by pressing (Pithukku) it with thumb. Put these lima beans in hot box or tied it in clean white cloth and hang it to sprout.
  2. Finely ground the cumin seeds, dry redchilli, turmeric powder and shallots.

3. Put this sprouted white lima beans, ground masala, tomato, greenchilli and salt with enough water in          pressure cooker. Allow it to cook for two whistles.

4. Remove the lid when the pressure is gone off. Add the nicely done coconut paste and stir. Keep it in            simmering fire.

5. Prepare the tempering and put it over the sambhar. Close it immediately with lid and turn off the               stove. Serve it hot with Ponga Choru.

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