Kerala Parippu Curry
Ingredients
- ½ cup cheruparippu / yellow moong dal
- ¼ tsp turmeric powder
- Salt to taste
To grind
- ⅓ cup grated coconut
- 3-4 green chillies
- ½ tsp cumin seeds / jeera
To temper
- 1 tbsp ghee
- 1 tsp cooonut oil
- 1 tsp mustard seeds
- 2 dry red chillies
- 1 sprig curry leaves
- 2-3 shallots sliced
Instructions
- Dry roast the dal for 3-4 minutes or until nice aroma comes. The dal should not change color.
- Once cool, wash the dal and pressure cook with 2 cup water and turmeric powder for 3 whistles or until soft. Mash the dal and set aside.
- Grind coconut, green chillies and cumin seeds to a smooth paste adding water as required.
- In a kadai, add the cooked dal, coconut paste, 1 cup salt and mix well. Bring to boil and boil for few minutes, about 5-6 minutes.
- In a small pan, heat ghee and add mustard seeds. When it splutters add red chillies, curry leaves and shallots.
- Fry the shallots till soft. Pour over the dal and mix.
Notes
- This curry is made with yellow moong dal only. Other lentils will give different flavor to the curry.
- You can adjust the red chillies according to your spice preference.