Kerala Style Parippu Curry without Coconut
This homestyle coconut curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.
Ingredientsfor 3 servings
- Toor Dal : 1 cup (boiled
- Oil : 2 tsp
- Mustard : ½ tsp
- Onion : 1 — chopped
- Curry leaves : 1 spring
- Red chillies : 4 to 5 nos
- Turmeric powder : a pinch
Preparation
Step 1
Set a pan over medium heat and pour in the oil.
Step 2
Add mustard and let it spurt.
Step 3
Add the chopped onion and sauté.
Step 4
Add the red chillies and cook for a minute.
Step 5
Add the turmeric powder and sauté.
Step 6
Add the cooked dal and water as needed and wait till it bubbles. take it off the heat and serve.
Tip
Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.
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