Paalak-Parippu Curry
This homestyle dal 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
- 1 cup Green gram Cheruparippu
- Paalak — finely chopped
- 4 – Garlic pods — crushed
- 3/4 tsp Cumin seeds (Jeerakam)
- 5 nos Green chillies — slit
- 2 nos Onion — finely chopped
- 2 nos Tomato — cut into pieces
- ½ cup Thick coconut milk
- ½ tsp Turmeric powder
- Salt, to taste
- 2 tbsp Oil
Preparation
Step 1
Cook green gram with turmeric powder and a little salt in a cooker.
Step 2
Set a pan over medium heat and pour in the oil or a kadai.
Step 3
Allow to crackle cumin seeds and sautT crushed garlic pods.
Step 4
Add onion and green chillies and sautT.
Step 5
Add the mashed dal, tomatoes, paalak and a little water and allow it to cook for about 10 minutes.
Step 6
Add the coconut milk and salt.
Step 7
Stir everything together thoroughly and take it off the heat.
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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