Ingredients :
Split Green gram, Moong dal – ½ cup
Water – 1½ cup
Salt to taste
For coconut paste
Grated coconut – ⅓ cup
Green chilli – 1 Nos
Kashmiri red chilli powder – 1/4 tsp
Turmeric powder – ¼ Teaspoon
Cumin seeds – ½ Teaspoon
Red pearl Onions – 1 Nos
Salt – to taste
Water as required
For tadka
Dried Red chilli – 2 Nos
Mustard seeds – 1/2 Teaspoon
Curry leaves – 1 sprig
Coconut oil – 1 ½ Tablespoon
Method of preparation :
First, you should dry roast the moong daal, after washing the daal and placing it in a pressure cooker add water and required salt and cook it for 3 whistles.
For coconut, paste grind all the ingredients together and kept it aside
Once the pressure from the cooker is over open the lid and pour the coconut mixture to the daal and boil it for 10 minutes. for tadka put a Kadai on the stove and pour coconut oil, once the oil is hot add mustard dry red chilli and curry leaves and pour the tadka into the curry.
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KERALA TRADITIONAL CHERUPAYAR PARIPPU CURRY RECIPE
Ingredients
- ½ cup Split Green gram, Moong dal
- 1½ cup Water
- to taste Salt
For coconut paste
- ⅓ cup Grated coconut
- 1 nos Green chilli
- ¼ tbsp Kashmiri red chilli powder
- ¼ tbsp Turmeric powder
- ¼ tbsp Cumin seeds
- 1 nos Red pearl Onions
- To Taste Salt
- As Required Water
For tadka
- 2 nos Dried Red chilli
- ½ tbsp Mustard seeds
- 1 sprig Curry leaves
- 1 ½ tbsp Coconut oil
