Vellarikka Parippu Curry / Cucumber Dal Curry - A delicious
main curry (ozhichu koottan) in Kerala cuisine, goes well with rice / rice -
fish fry / meat dishes.
Serves: 3
Ingredients
For parippu / dal:
Leftover 1 cup boiled turdal
or
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 (50 – 60 g) grated coconut
5 shallots (chuvannulli / sambar onion / small onion),
chopped
½ teaspoon jeera (cumin seeds)
1/2 teaspoon red chilli powder
¼ teaspoon turmeric powder
2 tablespoon water
Make a fine paste of above ingredients in a small mixer
bowl. Sprinkle 2 tablespoon water when making the paste.
Other ingredients
½ piece vellarikka (yellow cucumber / mogge) gently peel off
the outer skin, remove seeds , wash and cut into ½ - inch cubes
2 green chillies, slit lengthwise
¾ teaspoon salt (or to taste)
Method
In a wide bowl , mix boiled dal (along with the stock / dal
water), vellarikka pieces, salt to taste and 2 slit green chillies. Mix all the
ingredients well. Cover with a lid and cook on low to medium heat for 15
minutes or until 3/4 done / vellarikka pieces almost transparent.
Add coconut paste, adjust the consistency of the gravy with
extra ¼ cup (50 ml) water if required. Gravy should of pouring consistency (Please do
not make it too thin like moru curry / moru kachiyathu or rasam). Mix well and
cook on a low heat for 8 - 10 minutes or until done / well cooked.
For seasoning:
2 teaspoon oil
1 teaspoon mustard seeds
½ teaspoon jeera (cumin seeds)
6 curry leaves
1 dried red chilli, halved
Method
Heat oil in a pan. Add mustard seeds. When they crackle, add
jeera , halved red chilli and curry leaves and fry till crisp. Pour the
seasoning over curry. Serve with rice / rice – fish fry / meat meat dishes ..
2 comments:
Instead of shallot, punched garlic( chadhacha vellulli) as seasoned with coconut oil, it will be more delitious..... try it...
chuvannullikku pakaram veluthulli upayokichu nokkoooo...super aakum
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