Potato and cherapayarparippu paalu curry

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Ingredients:-

  1. Moong dal (yellow) – 1 cup
  2. Ghee – 1 tsp.
  3. Onion – 1 medium; thinly sliced
  4. Greenchilly – 4 numbers; slit
  5. Potato – 1 medium; cut into small cubes
  6. Turmeric powder – 1/2 tsp.
  7. Randaampaal – 3 cups (freshly extracted)
  8. Onnampaal – 3/4 cup (freshly extracted)

For the seasoning:-

  1. Coconut oil – 2 tbsps.
  2. Mustard seeds – 1 tsp.
  3. Dry red chillies – 3 numbers; split
  4. Curry leaves – a few

Method:-

  1. Heat 1 tsp. of ghee in a wok & fry the moog dal for 3-4 minutes. Wash the dal thoroughly. Combine the dal, potato cubes, salt, onion, greenchillies, turmeric powder and thin coconut milk. Bring the mixture to a rolling boil & cover cook on low heat till the dal and potatoes are cooked.
  2. Add the thick coconut milk and remove from heat.
  3. Finally, heat 1 tbsp. of oil in a wok & splutter the mustard seeds . Stir in the dry red chilies and curry leaves and pour this seasoning over the curry.
  4. This goes very well 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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