Parippu curry

Recently we celebrated Onam.  So this time I would like to share the recipe of an important dish of Onasadya, Parippu curry.  This curry is served as a first course during onasadya. There is a particular order in which each item is served to help the proper digestion of the grand meal.

For this curry you can either use green gram with husk or the one without it. If you are using the one with husk,(I prefer this as I feel it is much more tastier)dry roast it and when it is cold enough put it in the small jar used for dry grinding and give it a turn in the mixer for five seconds or so and remove the husk.

 

Ingredients

 

·         Moong dal /cherupayar parippu-1 cup

·         Turmeric powder—1/2 tsp

For grinding

·         Coconut grated-1/4 cup

·         Green chili-1(remove the seeds)

·         Garlic (chopped)-1tsp

·         Cumin -1/2 tsp

For tampering

·         Mustard seeds-1/4 tsp

·         Shallots (thinly sliced) -2

·         Curry leaves 2 sprigs

·         Dried red chili-1 (cut into halves)

·         Oil-1 tsp

·         Salt to taste

Method

 

·         Pressure cook dal with 2 cups of water and turmeric powder until it is cooked finely (5 to 6 minutes after putting the weight/or to one or two whistles).

·         Grind coconut, green chili, garlic and cumin to a fine paste.

·         Add the ground coconut paste and enough salt to the cooked dal and stir it in a low flame for 2 or 3 minutes.

·         In a woke heat oil and splutter mustard seeds ,add shallots, curry leaves and red chili and stir  till the shallots turn light brown.

·         Transfer the parippu curry to a serving dish and garnish it with the tampered items.

·         After serving it on plain rice drizzle a teaspoon of ghee over it.