This curry, usually referred to as "parippu" is served along with ghee at the beginning of a sadya.
INGREDIENTS
1. Cheru payar parippu (moong dal) - 1 cup
2. Ghee - 1 tea spoon
3. Grated coconut - 1 cup
4. Cumin seeds - 1 pinch
5. Turmeric powder - 1 pinch
6. Green chilli - 1 (optional)
7. Coconut oil - 1 table spoon
8. Curry leaves - 2 sprigs
PREPARATION
1. Heat ghee in a pan and stir fry the moong dal till its colour starts changing to light brown.
2. Pressure cook for 10 minutes with 2 cups of water.
3. Grind coconut, cumin seeds and turmeric to a fine paste. Add crushed green chilli (optional) to it.
4. Mash the cooked dal. Mix in the coconut paste, salt and 1 cup of water. Cook on a low flame for 5-6 minutes.
5. Switch off heat and add coconut oil and curry leaves. Mix well.
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