I have heard Keralites talking about Ariyum Thengayum(Rice and Coconut) rather than the Tamilians who opt Arisi Paruppu(Rice and Thuar dal),which in turn proves the important ingredient of their varied kitchens..Of course, this protein rich pulse is a ‘must’ in my store with which I come out with the variety of dishes at least thrice a week!..
Parippu Curry is a delicacy of Kerala, as you all know. Like most of the curries of the state, this one too demands a blend of coconut along with a touch of milder spices tempered all with that mystic flavour of coconut oil.My mom makes this curry along with rasam which is projected as, “a comfort weekend combo”, but we, her children still make a fuss to compromise this for her great Sunday lunches, otherwise!..
So, this recipe is for the lovers of Dals, legumes and pulses.. and of course for dear Linda who hosts JFI-Thoor Dal for the month :).
Thuar Dal/Thomara Parippu-1 cup
Green Chillies-5-6 nos-Slit the tips up till 3/4th taking care not to separate them.
Grind to a smooth paste,
Red Chilly Seeds-1/4 tsp
Cumin seeds-1/4 tsp
Turmeric powder-1/4 tsp
Grated coconut- ¾ cup
Coconut Oil-1 tbsp
Mustard seeds-1/2 tsp
Red Chillies-2-broken into 4 pieces
Curry leaves-a sprig
Pressure cook dal till 3/4th done according to your pressure cooker methods.Mix in the slit green chillies and boil.Add the ground ingredients next and bring again to a boil to get rid of all the raw smell.The curry should be of a semi thick, pouring consistency by now.Switch off the stove.
Heat coconut oil and ghee together; splutter mustard seeds and fry minced shallots till dark brown.Throw in the curry leaves and the red chillies.Pour this tadka over the dal curry.
Serve hot with Rice, Chapathis or Phulkas
Note-Dry fried Moong dal/varutha cherupayar parippu can also be used instead of thuar dal.Substitiute Coconut oil and ghee with the oil of your choice if you are a calorie counter.
Recipe Courtesy –Nadan Pachakarama by Mrs KM. Mathew.