Parippu Curry Recipe - Ingredients
Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: Kerala
Recipe Category: Sidedish | Recipe Cuisine: Kerala
Moong Dal (Cheruparuppu) - 1/2 cup
Small Onion - 5 finely sliced
Turmeric powder - 1/4 tsp
Water - as required
Ghee - 1 tsp
Salt - to taste
To grind to a paste:
Fresh Grated Coconut - 1/3 cupGreen Chilli - 1
Jeera - 1/4 tsp
To temper:
Coconut Oil - 2 tspMustard Seeds - 1/2 tsp
Curry Leaves - a small sprig
Red Chilli - 1
Method:
- Dry roast moong dal till golden or until nice aroma rises.Then transfer it to pressure cooker and pressure cook it along with a pinch of turmeric powder , salt and required water.
- Once dal is cooked mash it up once, set aside.Grind the ingredients listed under 'to grind' along with little water to a fine paste,Set aside.
- Now transfer the dal to a pan and let it boil for 2mins.Then add coconut paste and let it boil for a good 5mins in low flame.Adjust salt at this stage.
- Let it boil once the raw smell of coconut paste leaves, switch off and set aside.Now prepare your tadka - in a tadka pan heat oil add mustard seeds,curry leaves and red chilli let it splutter then add finely sliced small onion and fry till slightly browned.
- Now transfer the prepared tadka to the dal, drizzle ghee give a quick mix.
My Notes:
- Make sure you grind coconut to a fine paste.Add little water while grinding.
- While serving drizzle ghee and then serve with rice.
- Roasting the dal before cooking gives a nice flavour to the dal.
- The curry thicken with time, so switch off when its in flowing consistency.
