Parippu Curry with Coconut for Neychoru (Ghee Rice)
Introduction:
This Parippu Curry with Coconut is a velvety, mildly spiced dal that perfectly complements the simplicity of Neychoru (ghee rice). The addition of fresh coconut enhances the texture and flavor, giving it a creamy, aromatic touch that’s loved in Kerala households.
Ingredients
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Split yellow moong dal (parippu) – 1 cup
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Water – 3 cups
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Turmeric powder – ½ tsp
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Salt – to taste
Coconut paste:
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Fresh grated coconut – ½ cup
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Green chili – 1 (adjust to taste)
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Ginger – 1 tsp (finely chopped)
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Cumin seeds – ½ tsp
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Water – as needed for grinding
Tempering:
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Ghee – 2 tbsp
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Mustard seeds – 1 tsp
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Dry red chilies – 2
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Curry leaves – 1 sprig
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Garlic (optional) – 1 tsp (finely chopped)
Instructions
1. Cook the Dal
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Wash the split yellow moong dal thoroughly.
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In a pressure cooker or pan, add the dal, water, turmeric powder, and salt.
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Cook until soft and mushy. In a pressure cooker, 3-4 whistles is sufficient. In a pan, simmer for about 25–30 minutes.
2. Prepare the Coconut Paste
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Blend fresh grated coconut, green chili, ginger, cumin seeds, and a little water into a smooth paste.
3. Mix Coconut Paste
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Add the paste to the cooked dal.
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Simmer on low flame for 5–7 minutes until the flavors blend well.
4. Prepare the Tempering
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Heat ghee in a small pan.
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Add mustard seeds and let them splutter.
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Add dry red chilies, curry leaves, and garlic. Fry until fragrant.
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Pour the tempering over the dal.
Serving
Serve the parippu curry hot with neychoru (ghee rice), garnished with a drizzle of ghee and optionally some extra grated coconut on top.
Tips
✔ Use freshly grated coconut for the best flavor.
✔ Adjust the quantity of green chili depending on your spice preference.
✔ Coconut paste should be added after the dal is fully cooked to preserve its aroma.
Conclusion
This Parippu Curry with Coconut is a delicious and comforting dish that brings out the best of Kerala’s culinary heritage. Creamy, flavorful, and easy to prepare, it’s a perfect side for neychoru and makes every meal feel like a celebration!
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