Parippu Curry (Version 1)

The simplest curry of keralites to have for lunch…….I make in two ways so I gave as version 1…….one type to make with tomatoes other with raw mangoes……now I’m posting the curry made with raw mangoes………actually this is healthy too…..there is lentils,vegetables and flavour of coconut……..this is the first curry I made after my marriage for my hubby…….actually this is his all time fav curry too…….that time I used to make by grinding coconut into fine paste and add to the curry but after that I thought why don’t we pour coconut milk in this instead of grinding coconut……..now I used to make with coconut milk which tastes very good…….those who never tried this method try it out adding coconut milk easy and tasty it is…….and I use masoor dal instead of toor dal because it cooks fast and no stomach upset……for toor dal some have acidity problems.To avoid those things I use masoor dal and don’t worry about the taste this too tastes good.Now we’ll go to the recipe…….



















Ingredients:

1c Masoor dal
4 Drumsticks or any vegetable like bottlegourd or whitegourd
1 Raw mango
3 Green chillies
¼ tsp Turmeric powder
½tsp Chilly powder
1½ c Coconut milk
Water
Salt

For Tempering:

Oil
Mustard seeds
2 Red whole chillies
Curry leaves


















Method:

1.Cook dal with sufficient water.
2.Cut the drumsticks into 3” pieces and mangoes into medium slices.
3.When the dal is cooked and the drumsticks,mangoes,split green chillies,turmeric powder,chilly powder and salt.
4.Add little water and mix well and cook.
5.When the mangoes and drumsticks are done add the coconut milk and just boil.
6.Off the flame.Heat another pan,heat oil add the mustard seeds when it splutters put whole chillies and curry leaves.
7.Add this over the parippu curry.
8.Serve hot with plain rice.
This goes to Anita's vegetable marathon event hosted by ruchika and to Susan's main MLLA host line up