Muringayila/Drumstick leaves parippu curry

20160911_142925[1].jpg

Ingredients:-

  1. Chana dal – 3/4 cup
  2. Turmeric powder – 1/2 tsp+ 1/2 tsp
  3. Coconut oil – 1 tsp + 2 tsp
  4. Salt as needed
  5. Drumstick leaves – 2 cups
  6. Tomato – 1 small, quartered
  7. Red chilly powder – 1/4-1/2 tsp
  8. Grated coconut – 1 cup
  9. Cumin seeds – 1/2 tsp
  10. Garlic – 1 clove
  11. Shallots – 3 big
  12. Greenchilly – 3 numbers
  13. Mustard seeds – 3/4 tsp
  14. Dry red chilly – 2 numbers, split
  15. Curry leaf – 1 sprig

Method:-

  1. Cook the chana dal adding 2 cups of water, 1/2 tsp of turmeric powder & 1 tsp coconut oil. Simmer for 10 minutes after the first whistle. Dal should be cooked soft but not mushy.
  2. Add the drumstick leaves, tomato & red chilly powder to the cooked dal; add salt if needed. Cok for 5 minutes after the first whistle
  3. Grind the grated coconut, 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 & let boil on medium low heat for 2 minutes.
  4. Heat oil & splutter the mustard seeds. Add curry leaf & dry red chillies. Pour this seasoning over the curry.
Advertisements
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:

WordPress.com Logo

You are commenting using your WordPress.com 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 )

Google+ photo

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

Connecting to %s