Muringakka Mulakushyam – A delicious main curry with rice in Kerala cuisine. Recipe from Manorama online !!
Serves: 3 - 4
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 green chillies
2 tablespoon water
Make a smooth paste of above ingredients in a small mixer bowl with 2 tablespoon water. Keep aside.
Other curry ingredients
3 drumsticks, gently peel off the outer skin and cut into 2 – inch slices
1 green chilli, slit lengthwise
½ teaspoon turmeric powder
¾ teaspoon salt (or to taste)
In a bowl, boil drumstick pieces with slit green chilli, turmeric powder and salt. Cover with a lid and cook on a medium to low heat 10 – 12 minutes until drumstick pieces half cooked. Add boiled dal (along with stock). Mix well and cook on a low heat another 5 – 8 minutes. Stir occasionally.
At this stage, add coconut paste and cook on a low heat for 5 minutes until well combined with dal and other ingredients. Switch off the heat.
2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera (optional)
6 curry leaves
1 red chilli, halved
Heat oil in a pan. Add mustard seeds. When they crackle, add jeera (optional), curry leaves and halved red chilli and fry till crisp. Pour the seasoning over curry. Serve with rice and other accompaniments.