{"id":729,"date":"2013-07-30T16:25:45","date_gmt":"2013-07-31T00:25:45","guid":{"rendered":"http:\/\/pepper2salt.com\/?p=729"},"modified":"2020-08-09T19:05:12","modified_gmt":"2020-08-10T03:05:12","slug":"parippu-curry","status":"publish","type":"post","link":"https:\/\/pepper2salt.com\/sindhus-kitchen\/parippu-curry\/","title":{"rendered":"Parippu Curry"},"content":{"rendered":"\n
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Parippu (mung daal<\/a>) curry (\u0d2a\u0d30\u0d3f\u0d2a\u0d4d\u0d2a\u0d4d) is an un avoidable side-dish for Kerala cuisine especially for traditional \u201cSadya\u201d (\u0d38\u0d26\u0d4d\u0d2f<\/a>), in occasions like Onam or Vishu. It is the first to be served with rice, along with papad (\u0d2a\u0d2a\u0d4d\u0d2a\u0d1f\u0d02) and ghee. From north to south, the preparation of this daal curry varies slightly, especially on preparing the daal itself for the curry. This recipe is typical to my district \u2013Kollam, where we use smashed moong daal after deep boiling the same.<\/p>\n\n\n\n\n\n\n\n

Ingredients:-<\/strong><\/p>\n\n\n\n

  1. Moong dal : 1 Cup<\/li>
  2. Turmeric powder : A pinch<\/li>
  3. Salt<\/li>
  4. Water : 3 \u00bc Cup+ 2 \u00bd Cup<\/li><\/ol>\n\n\n\n

    For Grinding<\/em><\/p>\n\n\n\n

    1. Grated Coconut : \u00be Cup<\/li>
    2. Turmeric powder : \u00bd T- Sp<\/li>
    3. Jeera : \u00be T- Sp<\/li>
    4. Green chilly : 4 (Adjust)<\/li>
    5. Garlic : 2 Cloves<\/li><\/ol>\n\n\n\n

      For seasoning<\/em><\/p>\n\n\n\n

      1. Mustard seeds : \u00bd T- Sp<\/li>
      2. Dried red chilly : 3<\/li>
      3. Ghee : 1 \u00bd Tbl- Sp (Adjust)<\/li>
      4. Curry leaves<\/li><\/ol>\n\n\n\n
        \n