Parippu Curry

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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Ingredients

  • 1 cup - green gram dal (moong) (wash in water, and soak for 2-3 hours)
  • 1 inch piece - ginger, peeled
  • 3 - green chillies
  • 2-3 flakes - garlic
  • 1 stalk - curry leaves
  • 1 tbsp - coriander leaves, finely chopped
  • 1/2 tsp - red chilli powder
  • 1/2 tsp - turmeric powder
  • 1/2 tsp - coriander seed (dhania) powder
  • 1/4 tsp - garam masala powder
  • 1/2 tsp - cumin powder
  • 1/2 tsp - each cumin and mustard seeds
  • 3-4 pinches - asafoetida powder
  • 3-4 pinches - cinnamon-clove powder
  • salt to taste
  • 3 tbsp - ghee
  • 2 tbsp - lemon juice
  • 4 cups - water

How to Make Parippu Curry

  • Grind ginger, garlic and 2 chillies to a paste and keep it aside.
  • Boil water, add moong and cook it covered.
  • Reduce to a low flame, and cover and cook moong till done.
  • The moong should be mushy, and not too hard.
  • Make a paste of all dry masalas, except, clove powder and asafoetida.
  • Heat the remaining ghee in a pan.
  • Add seeds, asafoetida, cinnamon-clove powder.
  • Add curry leaves, allow it to splutter.
  • Add slit green chilly, masala paste, stir fry till the ghee separates.
  • Add salt, lemon juice, pour over cooked moong.
  • Stir and continue to simmer it for 2-3 mins.
  • Serve hot with paratha, roti, or steamed rice.

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