Sunday, 19 March 2017

Muringaka parippu curry




Ingredients
½ cup masoor dal (you can use any types of dal, I used here masoor dal)
2 drumsticks/ Moringa (cut into three inch pieces)
½ cup grated coconut
¾ tsp cumin seed
¼ cup shallot (crushed)
2 big garlic cloves (chop into small pieces)
½ tsp turmeric powder
4 green chilli
¾ tsp chilli powder
half portion of a big size tomato (cut into small pieces)
1 ½ tbsp coconut oil
1 tsp mustard seed
2 dreid red chilli
curry leaves
salt to taste


Preparation
1)     Make a coarse paste out of grated coconut, cumin seed and little bit of water. Keep aside
2)    next we need to cook dal, so for that wash it 3-4 times then put this in a pot, add some water and cook. (I cooked it till 80%)
3)    In a separate pan (I used manchatti, a type of earthen pot) add crushed shallot bulbs, drumsticks, garlic, green chilli, curry leaves, turmeric powder, chilli powder and salt. Add enough water to cover this and cook at medium high flame
4)    When drumstick half cooked add tomatoes.
5)    After 3 minute add cooked dal into it. Mix and cook in low flame till dal cook completely.
6)    Now add coconut paste into it. Mix well after 2 minute switch of the flame
7)    Heat a separate pan then add oil into it. Once oil heated up add mustard seed when mustard seed start to splutter add dried red chilli and curry leaves then switch off the flame. Pour this into the prepared curry.
8)    Serve this with rice















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