NAADAN PARIPPU CURRY (KERALA STYLE)

This Parippu curry is typically a Kerala dish, since it used coconut which is a typical ingredient of Kerala dishes. It’s one of the main and the first dish served to have with rice in Onasadhya, and when accompanied with a spoon of ghee, it is absolutely a different experience of taste. If there is pappad along with Parippu Curry and ghee, then I don’t want anything else to have some extra rice for the lunch. More Simple & Easy-to-Cook Onasadhya Recipes @ BACHELOR'S ONASADHYA

Ingredients:-

1. Cheruparippu (moong dal) – 1 cup

2. Grated coconut – half of a coconut

3. Cumin seeds – ½ tsp.

4. Green chilies – 5-6 nos.

5. Turmeric powder – ¼ tsp.

6. Coconut oil – 2-3 tsp.

7. Shallots – 3-4 nos., chopped

8. Mustard seeds – ½ tsp.

9. Red chili – 2-3 nos.

10. Curry leaves – 1 sprig

11. Salt – to taste

12. Ghee – 1 tsp. (optional)

Method:-

1. Cook dal by along with 2 cup of water and salt till it is soft and mushy. Mash it well. (If cooking in a pressure cooker, cook for 3-4 whistles)

2. By the time dal get cooked, grind grated coconut, green chilies and cumin seeds along with turmeric powder.

3. When dal is ready, add ground paste and adjust salt. Add 1 more cup of water. Let it boil and remove from flame.

4. Now heat oil in another pan and splutter mustard seeds, and add shallots, curry leaves and red chilies. Saute till the onion becomes golden brown. Pour over cooked dal and mix well.

5. Drizzle some ghee over the curry before serving and enjoy with rice and pappad.

Done!!!