Parippu Curry
Ingredients
- Moong dal(cheru payar) 1 cup
- Turmeric powder 1/2 tea spoon
- Cumin powder 1/2 teaspoon
- Garlic crushed 1 or 2
- Coconut shredded 1/4 cup
- Pearl onion(kochulli) 4
- Green chilli 2
- Red chilli2
- Curry leaves a few
- Salt to taste
How to prepare
Dry roast the moong dal on medium heat for 10 minutes.Crushed it for 2 or 3 seconds in a mixi or in an ammikkalu(if u have).Note that it should not be powdered.
In a deep bottom vessel add the crushed moong dal,two sliced onions,sliced green chilli,turmeric powder and salt.Pour enough water to cook the mong dall(almost just above the level of moong daal).
Grind the coconut with the garlicclove and cumin powder to get a fine paste .When the moong dal cooked add this paste and allow to just boil.(Note that just boil).Then take it out of flame.
In a pan heat little coconut oil. Splutter mustard seeds,Stir red chillies and some curry leaves.Then pour it into the parippu curry.
Serve it with choodu choru,pappadam... Wow...here comes the nostalgia of Thiruoonam...
Kerala Sambar
Ingredients
Part 1
- Onion(savaula) 1
- Thuvar dall 1/2 cup
- Potato 1
- Tomato 1
- Drum stick/muringakkai(if u have) 1
- Ladies finger 6
- Ash gourd(kumbalanga pieces) 1/2 cup
- Cucumber(vellari) 1/2 cup
- pumpkin(mathanga) 1/2 cup
- Amaraka 5
- Brinjal(vazhuthananga) 1
- Raw Banana 1
- Green chillies 2 or 3
- Curry leaves few
- Coriander powder 2tbl spoons
- Turmeric powder 1 tea spoon
- Chilli powder 2 tea spoon(or as desired)
- Fenugreek seeds flour(Uluva powder) 1/4 tea spoon
- Asafoetida(Kayam) a pinch(or as desired)
- Tamarind(a small onion size) soaked in water
- Salt for taste
Part 2
- coconut oil 1 tbl spoon
- Mustard seeds a few
- Red chillies(vattal mulaku) 1 or 2
Cook all the vegetables with currypowders ( part1) with enough water. For this you can use a pressure cooker or even a deep bottom metallic vessel. Here I am using a pressure cooker because it is more suitable to preserve all its taste I think.When the 3 pressures are done take it out of flame. After some time when all the pressures are gone slowly open the the cooker.Using a flat bottomed spoon grind all the vegetables in the cooker so it will become a nice gravy.
In another vessel heat little coconut oil. Splutter mustard seeds,Stir red chillies and some curry leaves.Then pour it into the sambar.
Serve with rice.This is my own recipe.You can change the amount of chilli powder and asafoetida according to your own taste.