March 27, 2013

Paripp Curry

There are so many different types of Lentils (Parippu) available in the market. Lentils are part of almost every Indian Cuisine – be it Simple Dal Curry or Sambar or Chutney. Every Sadhya (traditional Kerala Banquet) is incomplete without Parippu Curry.
You can use any variety of lentil for making Paruppu Curry but Cheru Payaru Paruppu (Split Moong Dal) is commonly used. Parippu Curry can be made with or without ground coconut. This recipe doesn’t use coconut. Here is the recipe for making Nadan Cheru Payru Parippu Curry.
  1. Cheru Payaru Parippu/Split Green Gram Dal/Moong Dal (dehusked) – 1 Cup
  2. Water – 3 Cups
  3. Turmeric Powder – 1/4 tsp
  4. Ghee – 1 tbsp
  5. Mustard seeds – 1/4 tsp (optional)
  6. Diced Small onions/Shallots/Kunjulli – 4 or 5
  7. Slit Green Chillies – 2 to 4
  8. Curry Leaves – A sprig
Preparation Method
  1. Gently roast the parippu/dal in a pan on medium heat until it begins to change color.
  2. Pressure cook the parippu/lentils in 3 cups of water along with salt and 1/4 tsp Turmeric Powder. Pressure cook for 2-3 whistles on medium flame so that the dal is well cooked. Allow the pressure to subside.
  3. Heat 2 tsp ghee in a pan and splutter mustard seeds if using. Saute the diced shallots, green chillies and curry leaves.
  4. Open the pressure cooker and mash the dal thoroughly with a spatula. Boil for a few more minutes if there is excess water. The curry should be thick without any water.
  5. Pour the seasoning over the cooked lentils and mix well. Remove from heat.
  6. Serve this Parippu Curry along with Rice and Pappadam.

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