Bottleguord (Choraikka) Parippu Curry

Bottleguord Parippu Curry

Ingredients:-

Chana dal – 3/4 cup

Turmeric powder – 1/2 tsp+ 1/2 tsp

Coconut oil – 1 tsp + 2 tsp

Salt as needed

Chopped Bottleguord – 2 cups

Tomato – 1 medium, quartered

Red chilly powder – 1/4-1/2 tsp

Grated coconut – 1 cup + 1/4 cup

Cumin seeds – 1/2 tsp

Garlic – 1 clove

Shallots – 3 big

Greenchilly – 3 numbers

Mustard seeds – 3/4 tsp

Dry red chilly – 2 numbers, split

Curry leaf – 1 sprig

Method:-

Cook the chana dal adding 2 cups of water, 1/2 tsp of turmeric powder, 3/4 tsp of salt & 1 tsp coconut oil in your pressure cooker . Simmer for 15 minutes after the first whistle. Dal should be cooked soft but not mushy.

Add the chopped bottleguord, tomato, red chilly powder & 1/4 cup of water to the cooked dal; add salt if needed. Again cook the mixture in your pressure cooker. Simmer for 5 minutes after the first whistle.

Grind the grated coconut ( 1 cup), cumin seeds, garlic clove, greenchillies, 1/2 tsp of turmeric powder & shallots to a very smooth paste adding little water. Add this paste to the curry , enough water to make up the gravy ( the gravy thickens with time) & let boil on low heat for 10 minutes more.

Heat oil & splutter the mustard seeds. Add curry leaf & dry red chillies. Pour this seasoning over the curry. Also roast 1/4 cup of grated coconut on low heat till it changes it’s color to golden brown. Add this to the gravy.

Serve hot with rice.

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This entry was posted in Traditional Kerala dishes, Vegetarian gravy for lunch. Bookmark the permalink.

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