Kerala Parippu Curry

Onam is fast approaching. Sadya is what comes into my mind when I speak of Onam. We don't usually get to eat food on banana leaf, otherwise. So, Onam Sadya is so looked forward to. Last year, we managed to make a mini sadya at home, for the first time, after having Jordan. We made the pookalam too. The little one was too excited that all the effort seemed, so worth. The other day when I told him that onam is in like a weeks time. He said he wants a sadya. My jaws dropped. I didn't expect him to remember last years celebrations. But he remembers every bit of it.

I remember asking my parents to take me for a sadya at the karshaka market (that is the place were we would get sadya served on banana leaf) when we came to kerala during one vacation. My Mom laughed and said, "usually kids ask for biriyani or porotta-chicken or icecream treat etc. But I asked for sadya". I guess my kido has also gone after me. He loves the whole sitting down for sadya and having the spread infront of him on banana leaf. Ohhh...I just can't wait to have sadya now.

This year too, we plan to make a sadya to make memories. Oh, you might be wondering if I already started making the dishes. Nope.. These pictures are from last year's sadya :). As usual, it got me an entire year to post this recipe.

Ingredients

1. 1 cup of moong dal
2. 1/2 tsp of cumin seeds
3. 1/2 cup of grated coconut
4. 2 green chillies, chopped
5. 1/2 tsp of turmeric powder
6. Salt to taste

For tempering

1. 1 tbsp of coconut oil
2. 1/4 tsp of mustard seeds
3. 3 shallots, sliced
4. 2-3 whole dry red chillies
5. 1 sprig of curry leaves

Method

• Dry roast the moong dal in a pressure cook for about 4 minutes. Let it cool down. Wash it thoroughly. Add water such that the water level stands about 3/4 inch above the dal. 
• Cook the dal under pressure, on high heat for 1 whistle, followed by 2 whistles on low heat. Switch off the heat and wait for the pressure to subside.
• Meanwhile, grind the ingredients 2-5 in a blender. 
• Mash the cooked dal using a laddle. Add the ground coconut, about 3/4 cup of water and salt. Mix it well. Put it on heat and let it come to a boil.
• Switch off the heat and remove the dal on to the serving dish.
• Meanwhile, heat the coconut oil. Once hot, add the mustard seeds. Let it pop. Add the shallots, dry red chillies and curry leaves. Fry it untill the shallots turn golden brown. Pour it on top of the dal.
• Serve it on top of rice having drizzled with ghee. Pair it with some kerala papadam. 

Tips

1. Roasting the dal is an important step to bring out the flavor. Make sure you don't burn the dal while roasting.

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