Saturday, April 17, 2010

Dal curry / Parippu curry

Parippu curry is a favourite of Keralites; and hence, I guess, it has got a significant place in every household and in the minds of every Keralite..A must for onasadhya and during Vishu too.. My hubby, who says a strict no-no to veg curries, 'gulps' a significant amount of rice when it comes to making this dish at home.. and I love to watch it.. The deadly combination of rice with ghee sprinkled/poured over and parippu curry, along with pappad is his all-time favourite. Am sure this would make you 'feel good at tummy' too...

Moong dal (Cherupayar parippu) : 100g
Turmeric powder : 1/4 tspn
Green chilly : 2 nos.
Curry leaves : 2 sprigs
Coconut Oil : 3 tbspn
Grated coconut : 1 cup
Cumin seeds : 1/4 tspn
Garlic : 3 pods
Shallots : 10 nos.
Red chilly : 2 nos.
Mustard seeds : 1/4 tspn
Salt : as required.
  • Wash moong dal thoroughly and dry roast slightly for a few minutes.Remove from fire and keep aside.
  • Along with 150 ml of water in a pressure cooker, add turmeric powder, green chillies slit lengthwise, 1 sprig of curry leaves, 5 whole shallots, salt and 1 tbspn coconut oil. Wait for 3-4 whistles and remove from flame and keep aside.
  • Grind grated coconut along with cumin seeds and garlic.
  • Once the cooker depressurizes, open the lid and add the above ground ingredients and cook under medium flame. Add water to reach the consistency of your choice, if less. 
  • Add 1 tbspn of coconut oil to it. Check salt and add if required.
    Take a pan and pour the remaining coconut oil. Once hot, add mustard seeds and allow to splutter. Add finely sliced shallots along with dry red chillies cut into pieces and curry leaves(tempering). Remove from flame once golden brown. 
  • Pour the above ingredients to the dal curry and mix well. Remove from flame.
This goes best with rice (as described earlier) and chappathi.
This can also be made with Thuar dal / thuvara parippu. Try it out..

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