Parippu Curry and Kalan for Onasadhya

Over 600 varieties of rice are grown in the extensive paddy fields that dot the state of Kerala. Not surprisingly, rice is the staple food of the malayali. It finds its way onto breakfast plates in the form of puttu, idli, dosa and appam; forms the main course for lunch and dinner with some curries on the side; and rice forms a main ingredient of several savory snacks and sweets.

A meal without rice in some form feels incomplete to the malayali. In a sadhya, he has several small (or large) helpings of rice and each helping is accompanied by a different chaaru curry (ozhichu kootan) – a curry that has a loose gravy or sauce. The first of these is a simple parippu/lentil curry. A little parippu, some ghee(clarified butter) and a pappadam mixed in with some piping hot rice make such a good combination that all the other vegetarian curries on the top half of the banana leaf may as well be forgotten.

Parippu Curry

(Recipe Source: My parents)

  • Servings: 4-serving
  • Time: 30 mins
  • Difficulty: medium
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Over 600 varieties of rice are grown in the extensive paddy fields that dot the state of Kerala. Not surprisingly, rice is the staple food of the malayali. It finds its way onto breakfast plates in the form of puttu, idli, dosa and appam; forms the main course for lunch and dinner with some curries on the side; and rice forms a main ingredient of several savory snacks and sweets. A meal without rice in some form feels incomplete to the malayali. In a sadhya, he has several small (or large) helpings of rice and each helping is accompanied by a different chaaru curry (ozhichu kootan) – a curry that has a loose gravy or sauce. The first of these is a simple parippu/lentil curry. A little parippu, some ghee(clarified butter) and a pappadam mixed in with some piping hot rice make such a good combination that all the other vegetarian curries on the top half of the banana leaf may as well be forgotten. Parippu Curry (Recipe Source: My parents)

Summary

  • Cuisine: kerala
  • Course: side dish
  • Cooking Time: 30 mins

Ingredients

1 cup toor dal
3 green chilies , slit lengthwise
1/4 teaspoon turmeric powder
3 cups water
1/2 teaspoons sugar
To taste salt
To grind:
1/4 cup grated coconut
1/4 teaspoon cumin seeds
Seasoning:
3 dried red chilies
1 teaspoon mustard seeds
1 teaspoon fenugreek
sprigs 2 curry leaves
4 – 5 shallots chopped
2 tablespoons coconut oil

Steps

  1. Pressure cook the dal along with water, green chilies and turmeric powder will done.
  2. Grind together the coconut and cumin seeds. Add this paste to the cooked dal. Add sugar and salt and boil for a few minutes.
  3. In a small pan, heat coconut oil. Fry mustard seeds, red chilies, fenugreek, curry leaves and shallots. Add the seasoning to the dal, and mix together.
  4. Serve with hot rice along with ghee and Kerala pappadam/papad. But don’t overstuff yourselves because I have one more chaaru curry for you, the kalan. Kalan is banana and yam cooked in coconut and curd, seasoned with mustard seeds, curry leaves and dried red chilies.

For kalan recipe click here

Enjoy!!

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