Paalak parippu curry

This curry goes very well with rosematta rice and is one of my favourites.


  1. Cook together 1/4 cup of toor dal, 1/3 cup of shallots (no need to cut them), 1 big garlic clove (julienned), 2 greenchillies (slit), a few curryleaves, salt, 1/4 tsp of turmeric powder and 1 tsp of ghee adding 1 cup of water in your presure cooker. Simmer for 10 minutes after the first whistle. Open the cooker when the pressures completely subside.
  2. Add 2 cups (tightly packed) of paalak leaves (coarsely chopped), slightly less than 1 cup of tomato, 3/4 heaping tsp of coriander powder, 1/2 tsp of red chilly powder, 1/4 heaping tsp of cumin powdeer, 1/4 heaping tsp of fenugreek/uluva powder to the cooked dal mixture & close the cooker. Simmer for 5 minutes after the first whistle. Release the steam after 3-4 minutes.
  3. Add 1.25 heaping tbsp of coconut milk powder mixed with 1/4 cup of water & bring the curry to a boil. Let it cook for 2-3 minutes.
  4. Remove from heat.
  5. In a wok, heat 1 tbsp of coconut oil & add 1/2 tsp of mustard seeds. Allow them to pop & add 2 dry red chillies (split) & a few curryleaves. Pour this seasoning over the curry.
This entry was posted in Traditional Kerala dishes, Vegetarian gravy for lunch. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s