Bottleguord (Choraikka) Parippu Curry

Bottleguord Parippu Curry


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


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.

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

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