Vellarikka Parippu Curry / Cucumber Dal Curry

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 ..