Parippu curry

I have chosen South Indian dishes for this month BM, My choice for this theme is Kerala. I thought to post some sadya recipes from Kerala cuisine. My yesterday post was Pulissery, is one of the most important dish in sadya which is served almost end of the meal. Today what I am going to post is Parippu curry. This parippu curry will be served in the starting.

                                                                    Parippu curry is normally served with rice and ghee on top of it. Pappad and any Thoran or mezhukkupuratti is the best combination with this parippu curry. We Indians cook dal with a lots of variations, that depends on cuisine like using of masalas and spices. This Kerala Dal (parippu curry) is a moong dal based with a spiced coconut mixture and seasoned with coconut oil and lots of curry leaves. 
INGREDIENTS:---
Moong dal   ---  1/2 cup
A big pinch of turmeric
Salt   --- 1 tea sp
FOR COCONUT MIXTURE:--
Grated coconut  ----  1/3 cup
Cumin seeds  ----  1/2 tea sp
Shallots  ---  2
Green chillies ---  3
FOR TEMPERING:--
Coconut oil   ---  2 tea sp
Mustard seeds   ---  1/2 tea sp
Shallots   ---  2 sliced
Dry red chilli  ---  1 broken
Curry leaves   ---  1 spring
                                                               

METHOD:----
1. Roast moong dal till it turns in to golden brown. Add 3 cups of water, turmeric powder and cook till done.
2. Grind coconut, cumin seeds,shallots, green chillies with little water in to a smooth paste.
3. Once dal is cooked mash it well to make a smooth paste.
4. Keep the heat on low and add ground coconut paste, salt to the dal, cook till well blended This will take five minutes.
5. Heat 1 and half tea sp coconut oil in a pan add mustard seeds let them pop up then add sliced shallots,broken dry red chillies then add curry leaves and remove from heat and add this seasoning to the parippu curry mix well.
Finelly add remaining coconut oil on top cover with a lid and leave a side till you serve.
Serve hot with kerala rice and ghee.
SOME IMPORTANT NOTES:----
1. Traditionally they use only moong dal for this parippu curry.
2. Do not use asafoetida(hing) for tempering. Hing will over take coconut oil flavor.
3. Do not forget to serve lots of ghee with parippu curry
Let's check the blogging marathon 42 edition page Here