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Parippu Varutharachathu (Pigeon peas with roasted and ground coconut)

A few months back, I was looking to prepare some variety of Kerala style gravies. That’s when I came across a recipe by my friend Sherin. Parippu Varutharachathu..Pigeon peas with roasted and ground coconut. Parippu thenga arachu vachathu has been something I was used to, but Varutharachathu was new to me. Without wasting anytime, I made it followed by the ‘taste test’. I just fell in love with it. This has turned out to be another favoured side dish of ours for a typical Kerala style meal. Team it up with some Fried Fish…and you will end up licking your fingers and plate clean 🙂

Parippu Varutharachathu (Pigeon peas with roasted and ground coconut)

Source: Sherin

Parippu Varutharachathu (Pigeon peas with roasted and ground coconut)

A few months back, I was looking to prepare some variety of Kerala style gravies. That's when I came across a recipe by my friend Sherin. Parippu Varutharachathu..Pigeon peas with roasted and ground coconut. Parippu thenga arachu vachathu has been something I was used to, but Varutharachathu was new

Ingredients
  

  • 1 cup Pigeon pea Toor Daal /
  • 1 tomato Chopped

To be roasted and ground

  • 1 - 1/2 cups Coconut Grated
  • 5 - 6 Shallots
  • u2013 5 cloves Garlic - 6
  • 1/4 inch Chopped Ginger u2013 piece
  • 1 sprig Curry leaves
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Chilli powder
  • 1 teaspoon Coriander powder
  • to taste Salt

For tempering

  • 1/2 teaspoon Mustard
  • 2 shallots sliced
  • 2 chillies Broken red
  • 1 sprig Curry leaves

Instructions
 

  • Take a pan and put the lentils and chopped tomatoes into it along with adequate water. Cook till done. Keep aside.
  • Heat 2 teaspoons of oil in a pan. Add the grated coconut, shallots, garlic, ginger and curry leaves and roast it till it turns brown. Add the turmeric, chili and coriander powders, roast on slow fire till the raw smell goes. Switch off heat and let cool in a plate. Once cool, grind to a smooth, fine paste, by adding very little water.
  • Add the ground paste to the cooked lentils along with salt and mix well. Add water as required. When the mixture comes to a boil and oil comes to the surface, turn off the heat.
  • for tempering, heat the oil and add the mustard seeds. when they start to crackle, add the sliced shallots, curry leaves and red chillies for a minute. Pour this on top of the lentil curry. Serve hot with rice.
  • P.S:- The curry in the picture is a few shades lighter than it is supposed to be. The gravy should be close to dark brown.

Notes

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