Cheera Parippu Curry / Spinach Dal Curry - A delicious main curry with rice in Kerala cuisine. Best
with cabbage thoran / fish fry …
Serves: 4
Ingredients
Main ingredient is 1 bunch spinach (cheera / palak)
For dal:
¾ cup tur dal (Please
measure in Indian standard measuring cup of 200 ml / 1cup / 8 oz capacity)
2 1/2 cups / 500 ml water (please measure in Indian standard measuring cup of 200 ml / 1 cup / 8 oz capacity)
1/2 teaspoon oil
1/2 teaspoon turmeric powder
Method
For dal:
Wash and soak dal in 2 1/2 cups of water in a pressure cooker for 20 minutes.
Add oil, turmeric powder and pressure
cook for 20 minutes or until done / soft (reduce the heat to medium after 2nd
whistle and cook for 15 minute). Switch off the heat. Allow the cooker to cool
naturally. Open the lid. Reserve dal stock (cooked dal water).
For coconut paste:
5 tablespoon (60 – 75 g) grated coconut
¾ teaspoon red chilli powder
¼ teaspoon turmeric powder
4 shallots chuvannulli
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.
Method
Wash and clean 1 bunch spinach. Drain out water thoroughly and
chop finely.
In a bowl, mix boiled dal (along with stock / cooked dal water)
and chopped spinach. 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 3/4th cooked / almost done.
At this stage, add salt to
taste (1/2 teaspoon), coconut paste and cook on a low heat for 5 – 7 minutes
until well combined with dal and other ingredients. Switch off the heat.
For seasoning:
2 teaspoon oil
1 teaspoon mustard seeds
6 curry leaves
1 red chilli, halved
Method
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