Sunday, 9 November 2008

Parippu Curry

Parippu Curry


Call me crazy but I am sooo obsessed with parippu curry & ingi curry that I dont like someone if they dont like it :D ...Parippu curry + ingi curry + pappadam with rice is like sadya to me..
My Mom knows about my passion and she cooks me this combination when I comes back home for weekends.

Things needed :

Mung dal , Parippu (Yellow lentils) - 1 cup

Grind to a paste:
Fresh or dessicated Coconut - 1 handful
Note: If you are using take the dessicated coconut soak it some water before grinding to regain its freshness .
Turmeric -1/2 tsp
Garlic -1 small pod
Tamarind -1 small piece
Cumin seeds ( or powder)- 1 pinch

For Seasoning:
Ghee - 2 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 spring
Dried Red chillies - 2

serving size: 6 persons

Preperation method :

Slightly roast parippu by sauting almost continuously.
A nice aroma spreads & it turns a little bit pinkish,turn off the fire. allow it to cool ..
Wash & drain the dal until the water is clean so that the impurities or any other added colors will go away.
Add enough water to cover it , add 1 tsp salt & cook .
When the dal is cooked pour the ground coconut mixture to Dal . And allow it to boil until rawness goes.
(Note : If you are time savvy & want to avoid seasoning then you can also put 2 spoons of ghee directly to the dal. Ghee always gives a nice aroma & taste to the dal .)
Take 2 spoons of Ghee in a small pan splutter mustard seeds , and put some curry leaves & red chillies .
Pour this into the Dal .
Dal is ready to be served.


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