Kerala Parippu Curry

Kerala Parippu Curry is nothing but roasted moong daal tempered with ghee or clarified butter. This is a must dish in one of the Onam Spread. Since, it is offered to lord, onions, ginger, garlic and tomatoes are not added. The preparation is very similar to Habisa Daalma from Odissa.

What You Need:

1 Moong Daal 1 cup
2 Water 3 cups
3 Turmeric Powder 1 tsp
4 Salt 2 tsp
5 Grated Coconut 1/4th cup
6 Green Chili 2
7 Cumin Seeds 1 tbsp
8 Ghee 2 tbsp
9 Dry Red Chili 2
10 Curry Leaves 8 to 9
11 Hing A pinnch
12 Mustard Seeds 1 tsp

Steps To Make:

Dry Roast Moong Daal.
Pressure cook with water, turmeric powder and salt for 2 whistles on high.
Lower flame and cook for 7 to 8 minutes more.
Switch off the flame and allow pressure to drop completely.
Dry roast cumin seeds and grind together with green chilies, grated coconut and a splash of water.
Open the lid and churn daal with a churner for 7-8 seconds.
Add grated coconut spice mix to it. Bring it to boil.
Add ghee in a tempering pan. Add hing, curry leaves, mustard seeds and dry red chilies.
Add the tempering to daal and boil for another minute.
Switch off the flame and pour in a serving bowl.
Serve with rice.

No comments:

Post a Comment