Parippu Curry ( Moong daal Curry ) !!!

Onam is coming, the main attraction towards onam is the delicious sadhya :) . Without sadhya, onam is incomplete and without parippu curry, sadhya is incomplete lol..... Lets learn how to make parippu!

Ingredients

For onam special parippu curry, we are taking cheru payar (moong dhaal).

Cheru payar (Moong daal) : 1 Cup
Shallots : 5
Green Chillies : 3
Turmeric Powder : 1/4 tsp
Oil : 1 tbsp
Ghee : 1 tsp
Dry Chilly : 3 Cut in to small for seasoning
Curry leaves : Few
Mustard Seeds : 1 tsp
Coconut : 1/2 cup

Method

Roast the dhaal in a pan till it turn little brown. Pressure cook the dhaal for 3 whistles with 2 1/2 cup of water, salt, turmeric, green chillies and 3 shallots.
Grind the coconut finely with little turmeric and keep aside.
Once the pressure releases, mash the dhal well with back of a spoon/ladle. Add the coconut paste to this and cook well for another few minutes. Should not over cook. Use less water always. Consistency of the gravy is between thick to loose consistency.
Splutter mustard in a pan using oil, add chopped shallots and dry chillies and curry leaves. Fry it for few minutes.
Pour this over the parippu curry and serve this parippu curry using ghee....

Comments

Naranga veluthulli achaar (Lemon garlic pickle)

Ingredients Lemon : 10 Garlic : 1 Cup Green Chilly : 5 Ginger : 1 tbsp Curry leaves : Few Fenugreek Powder : 1/2 tsp Asafoetida : 1 1/2 tsp Chilly Powder : 2 tbsp Salt : To taste Turmeric Powder : 1/2 tsp Oil : 3 tbsp (Gingelly) Mustard : 1 tsp Method : Steam cook lemon and garlic for 10 minutes and pat it dry. Heat a pan, splutter mustard seeds and add ginger, curry leaves and garlic. Saute it for few minutes. Add chilly powder, turmeric powder, fenugreek powder and asafoetida to this. Saute for 2 minute in low flame. Add salt to this and add lemon and saute for 5 minutes. When it cooled, add some 2 tbsp gingelly oil above this and keep it in air tight container. Even you can refrigerate this.

Potato Omelet

Ingredients Egg : 4 Pepper powder : 1/2 tsp Potato : 1 cup grated Oil : 1 tbsp Salt : to taste Method Beat the egg well with pepper powder and salt. Heat a pan and add oil. Pour the egg mixture to the pan and rotate it in the shape of omlet. Upon to this omelet, pour the grated potato. Keep the stove in low flame and cover the pan with a lid and cook it till the bottom portion of omelet get brown colour. Approximately 10 minute. Take the pan away from the stove, cover the pan with a plate and tilt the pan towards the plate. Now we kept the omelet safe in the plate and keep the pan in the stove. From the plate, take the omelet and place the other side of omelet in the pan and cook the for 5 - 10 more minutes and serve hot.

Muringakka Mutta Thoran ( Drumstick-Egg Thoran)

Ingredients Drumstick : 3 Big cut into 2 inch Egg : 4 Coconut : 1/2 Cup Onion : 1 Cup finely chopped Turmeric Powder : 1/2 tsp Garlic : 2-3 pods Cumin (Jeerakam) : 1/4 tsp Oil : 1 tbsp Mustard : 1/2 tsp Dry chilly : 2 cut into small pieces for seasoning Curry Leaves : Few Method Peel the drumstick and cut it into 2 inch sized pieces and cook it in water with salt. Boil the egg in another vessel for 15 minutes in water, with 1/2 tsp of salt, so that we can easily remove the shell of egg. Meantime, grate the coconut and grind it with turmeric, garlic and jeerakam. When both the drumstick and egg got cooked. Heat a pan, add oil to that, splutter mustard, add onion and saute well. Add dry chilly and curry leaves. Saute for another 2 minutes. Add drumstick to this and add the ground paste to this, pour little water and cover it with a lid and cook for 10 minutes. When the water got evaporated, when it becomes dry saute it well in low flame. Cut the boiled egg in t

NADAN RUCHIKAL

Search This Blog