Parippu Varutharachathu

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 cup - pigeon pea/toor daal
  • 1 - tomato, chopped
  • To be roasted and ground:
  • 1.5 cups - grated coconut
  • 5 to 6 : shallots
  • 5 to 6 - garlic cloves
  • 1/4 inch - chopped ginger
  • 1 sprig - curry leaves
  • 1/4 tsp - turmeric powder
  • 1/2 tsp - chilli powder
  • 1 tsp - coriander powder
  • Salt - to taste
  • For tempering:
  • 1 tbsp - oil
  • 1/2 tsp - mustard
  • 2 - shallots, thinly sliced
  • 2 - broken red chillies
  • 1 sprig - curry leaves

How to Make Parippu Varutharachathu

  • Take a pan and put the lentils, chopped tomatoes into it, along with adequate water. Cook, till done. Keep aside.
  • Heat 2 tsps of oil in a pan. Add the grated coconut, shallots, garlic, ginger and curry leaves. Roast it, till it turns brown.
  • Add turmeric, chilli and coriander powder. Roast on slow fire, till the raw smell goes.
  • Switch off heat and let it cool in a plate.
  • Once cool, grind to a smooth, fine paste, by adding very little water.
  • Add the ground paste to the cooked lentils, along with salt and mix well. Add water as required.
  • When the mixture comes to a boil and oil comes to the surface, turn off the heat.
  • For tempering:
  • Heat the oil and add the mustard seeds. When they start to crackle, add the sliced shallots, curry leaves and red chillies for a minute.
  • Pour this on top of the lentil curry. Serve hot with rice.
  • Recipe Courtesy: Mareena's Recipe Collections