Kerala-Style Parippu Curry - Parippu Curry for Onam Sadya

KERALA PARIPPU CURRY FOR SADYA

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 4

INGREDIENTS:
½ cup of moong dal or cherupayar (split yellow gram)
A pinch of turmeric powder
Grind Together:
⅓ cup of grated coconut
½ teaspoon of cumin or jeera seeds (jeerakam)
2 of shallots (ulli)
2-3 of green chillies
For Tempering:
2 teaspoon of coconut oil
¼ teaspoon of black mustard seeds
2-3 shallots, sliced
1 red chilli, torn into pieces
1 strand of curry leaves

INSTRUCTIONS:

1. Roast the dal in a dry skillet until it turns a light golden brown. I generally do this in bulk and store moong dal this way to prevent bugs. It also makes the dal much more fragrant after cooking.

2. Grind the coconut with the rest of the ingredients and some water into a smooth paste.

3. Pressure cook the moong dal with 2 cups water and a generous pinch of turmeric. Once done, mash well to a smooth paste. Keeping the flame on low, add the ground coconut mixture and some salt to the dal. Cook until well blended - about 5-8 mins.

4. Heat oil for tempering and add the ingredients in the order given. Once the mustard seeds have popped and the red chilly starts to glisten a deep red, remove from fire and dunk everything into the dal mixture. Mix well.

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Notes:
- Best served hot with rice and ghee
- Note that you don't add hing or kaya to Kerala-style Parippu Curry. It alters the flavours too much