Palakkad style mulakushyam (a delicious main curry (ozhichu curry) in Kerala cuisine, made of yellow cucumber (vellarikka / mogge), tur dal, coconut paste and seasoning. Recipe from Vanitha Pachakam 2009 !!
For parippu (dal):
Leftover 1 cup boiled turdal
1/3 cup / 80 g (Indian standard measuring cup of 80 ml / 6 oz capacity) tur dal / arhar dal
1 cup / 200 ml water
1/2 teaspoon turmeric powder
½ teaspoon oil
Wash and clean dal. Soak in a pressure cooker for half an hour with turmeric powder, oil and 1 cup / 200 ml water and cook for 15 minutes or till done ( reduce the heat to medium after 3 rd whistle (3 quick whistles) and cook for 10 minutes until done / soft. Allow the cooker to cool naturally. Reserve dal stock (cooked dal water).
For coconut paste:
5 tablespoon (60 g) grated coconut
1 teaspoon jeera (cumin seeds)
2 tablespoon water
Make a smooth paste of above ingredients in a small mixer bowl with 2 tablespoon water. Keep aside.
Other curry ingredients
1 medium piece cucumber (vellarikka / mogge) or 200 g, gently peel off the outer skin and remove seeds, Cut into ½ - inch cubes ( or any other vegetable like papaya / drumstick / raw banana / chena ...)
1 onion (small size), cubed
1 green chilli (1 big size or 2 small size), slit lengthwise
1/4 teaspoon turmeric powder
½ teaspoon red chilli powder
¾ teaspoon salt (or to taste)
In a bowl, mix boiled dal (along with stock / cooked dal water) and curry ingredients (cucumber, onion, spice powders, green chilli and salt). Mix all the ingredients well. Do not add extra water. Cover with a tight lid and cook on a medium to low heat for 10 – 12 minutes until cucumber 3/4th cooked / almost done.
At this stage, add coconut paste and cook on a low heat for 5 – 7 minutes until well combined with dal and other ingredients. Switch off the heat.
2 teaspoon oil
1 teaspoon mustard seeds
6 curry leaves
1 red chilli, halved
Heat oil in a pan. Add mustard seeds. When they crackle, add curry leaves and halved red chilli and fry till crisp. Pour the seasoning over curry. Serve with rice and other accompaniments.