Also check out Kerala Parippu Curry that’s used for Onam and wedding sadya. Vellarikka Parippu Curry
Ingredients: Serves : 2 Yellow split peas/split moong dal/mung dal/Cheru payar – 1 cup Cubed cucumber/squash – 1/2 cup Turmeric powder – one pinch Grated coconut – 1/4 cup Shallots – 4-5 Green chillies – 3 Hing – one pinch Jeera powder – 1 tsp Mustard seeds – for tempering Curry leaves – one strand Salt – to taste Oil – 2 tsp How to make Parippu Curry:
- Pressure cook the dal, cucumber and turmeric with just enough water to cover it. I let it cook for 3 whistles since I like it cooked well.
- Heat oil and cackle mustard seeds. Fry the shallots, split green chillies, jeera and hing for 2-3 mins. Then add the coconut and mix well.
- Add the cooked dal to the above mixture, stir in well, add salt, season with curry leaves and serve hot. I served this with wheat dosa since me and my friend were on a minimin-rice diet and preferred whole wheat food. Notes – moong dal may be replaced with toor dal but the taste changes noticeably. – I made this with cucumber but my friend tells me using squash doesn’t change the flavour much so feel free to experiment.
