PARIPPU CURRY FOR NEYCHORR/ DAAL CURRY FOR GHEE RICE

PARIPPU CURRY FOR NEYCHORR/
DAAL CURRY FOR GHEE RICE


INGREDIENTS


MASOOR DAAL / TOOR DAAL - 1/2 CUP

GRATED COCONUT- 3/4 CUP
SHALLOTS- 3 
CUMIN SEEDS - 1 TABLESPOON

SALT 
WATER- ENOUGH TO COOK

TURMERIC POWDER-1/2 TABLESPOON
RED CHILLY POWDER-1/4 TABLESPOON

MUSTARD- 1 TABLESPOON
CURRY LEAVES- 8

COCONUT OIL- 2 TABLESPOONS


PREPARATION


CLEAN MASOOR DAAL AND COOK IT WITH TURMERIC POWDER, CHILLY POWDER AND SALT. 
COOK WELL

MEANWHILE GRIND COCONUT, SHALLOTS, CUMIN SEEDS IN MIXER.
GRIND WELL INTO A SMOOTH PASTE
YOU CAN ALSO ADD GREEN CHILLIES IF YOU WANT SPICY

ADD THIS PASTE TO  DAAL WHEN IT IS COOKED

SAUTE IT WITH MUSTARD, CURRY LEAVES AND RED CHILLY IN COCONUT OIL.