Ingredients

• For parippu (dal):
• 1 cup - Leftover boiled tur dal
• 1-3 cup - tur dal - arhar dal
• 1 cup - water
• 1/2 tsp - turmeric powder
• 1/2 tsp - oil
• For coconut paste (grind):
• 5 tbsp - grated coconut
• 1 tsp - jeera (cumin seeds)
• 2 tbsp - water
• Other curry ingredients:
• 1 - medium piece cucumber, peeled and de-seeded, cut into 1/2 inch cubes
• 1 - onion (small size), cubed
• 1 - green chilli, slit lengthwise
• 1/4 tsp - turmeric powder
• 1/2 tsp - red chilli powder
• 3/4 tsp - salt (or to taste)
• For seasoning:
• 2 tsp - oil
• 1 tsp - mustard seeds
• 6 - curry leaves
• 1 - red chilli, halved

How to Make Mulakushyam

• Wash and clean dal.
• Soak in a pressure cooker for half an hour with turmeric powder, oil and 1 cup water and cook for 15 minutes or till done.
• Allow the cooker to cool naturally.
• Reserve dal stock (cooked dal water).
• For coconut paste:
• Make a smooth paste of ingredients with 2 tbsp water. Keep aside.
• Other curry ingredients:
• In a bowl, mix boiled dal (along with stock - cooked dal water) and curry ingredients (cucumber, onion, spice powders, green chilli and salt).
• Mix all the ingredients well.
• Do not add extra water.
• Cover with a tight lid and cook on a medium to low heat for 10 - 12 minutes until cucumber is 3/4th cooked - almost done.
• At this stage, add coconut paste and cook on a low heat for 5 - 7 minutes until well combined with dal and other ingredients.
• Switch off the heat.
• For seasoning:
• Heat oil in a pan. Add mustard seeds.
• When they crackle, add curry leaves and halved red chilli and fry till crisp.
• Pour the seasoning over curry.
• Serve with rice and other accompaniments.
• Recipe Courtesy: Niya's World