Kerala Parippu Curry

Kerala Parippu curry is an important part of the Onam Sadhya and is served with ghee and hot rice

Recipe Source: chitrasfoodbook.com

INGREDIENTS:

• Moong dal – 1/2 cup
• Turmeric powder – 1/2 teaspoon
• Red chilly – 1 no ( pinched )
• Water & salt –as needed

To grind

• Grated coconut – 2 tablespoon
• Jeera – 1/4 teaspoon
• Green chilli - 1

To temper

• Coconut oil – 1 tablespoon
• Mustard seeds –1 /2 teaspoon
• Pinched red chilly – 1
• Curry leaves – a few

METHOD:

1.  Roast dal for a minute till raw smell emanates
2. Pressure cook the roasted dal with water , turmeric powder and a pinched red chilly
3. Grind the coconut, chilli and jeera with little water to make a paste/chutney
4.  Mix the ground paste to the cooked dal and boil till it thickens
5. Remove and temper with the above items
6. Serve with ghee and hot rice

Check out my Onam Sadhya inspired Kerala lunch menu

Mixed vegetables in coconut gravy

While I had planned to make jeera pulao for lunch, I was looking for some unique side dish to it different from the usual paneer gravies or daals and that's when I came across this recipe in Tarla Dalal ji's website. It turned out to be very tasty and it can be had with any mild pulaos or roti or just with plain rice too. Lets dig in right away to the recipe!

INGREDIENTS:

• Mixed vegetables (Carrots, beans, green peas, potato, capsicum, red pumpkin etc.) - 2 cups, chopped and boiled
• Coconut milk - 3/4th cup
• Oil - 2 Tbsp
• Onions - 1/2 cup, finely chopped
• Tomatoes - 3/4th cup, finely chopped
• Curry leaves - 4
• Salt - to taste

To grind into a smooth paste:

• Red chilli - 4
• Peanuts (raw or roasted) - 1 Tbsp
• Dhania/Coriander seeds - 2 tsp
• Jeera - 1 Tsp
• Grated coconut - 2 Tsp
• Cloves - 2
• Cinnamon - 2 small sticks
• Ginger-garlic paste - 2 Tsp
• Roasted chana dal (Pottu kadalai) - 1 Tbsp

METHOD:

1. Grind the ingredients under "To grind into smooth paste" with little water
2. Heat oil in a kadai, add onions and saute for 2 minutes
3. Add the ground paste, curry leaves and cook for 2 minutes, stirring continuously. To avoid it from getting burnt, add 2 Tbsp of water and cook
4. Add tomatoes, 2 tbsp water, mix well and cook for a few more minutes
5. Add the boiled vegetables, salt, coconut milk, 1/4 cup water and cook for 5 minutes**

Serve hot!

NOTE: 

**This gravy tastes best when served hot. So you can make all the preparations till step 4 and just 5 minutes before serving, add the boiled vegetables, salt and coconut milk + water and cook for 5 minutes.