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Parippu Varutharachathu (Pigeon peas with roasted and ground coconut)

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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 ๐Ÿ™‚

Parippu Varutharachathu (Pigeon peas with roasted and ground coconut)

Source: Sherin

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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
Servings
Ingredients
  • 1 cup Pigeon pea Toor Daal /
  • 1 tomato Chopped
To be roasted and ground
For tempering
Servings
Ingredients
  • 1 cup Pigeon pea Toor Daal /
  • 1 tomato Chopped
To be roasted and ground
For tempering
Instructions
  1. Take a pan and put the lentils and chopped tomatoes into it along with adequate water. Cook till done. Keep aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe Notes

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  1. Anonymous says:

    Keep up the good work I enjoy all your recipes.

  2. Anonymous says:

    Keep up the good work I enjoy all your recipes.

  3. Mareena Jerrish says:

    Thank you for your encouraging words ๐Ÿ™‚

  4. Mareena Jerrish says:

    Thank you for your encouraging words ๐Ÿ™‚

  5. anonymous says:

    What is pigeon peas, please advice. Is it the same as black eyed peas. thank you in advance seema

  6. anonymous says:

    What is pigeon peas, please advice. Is it the same as black eyed peas. thank you in advance seema

  7. Mareena Jerrish says:

    Pigeon peas is called Toor dal in Hindi. It is not black eyed peas. You will understand better if you see the picture given in the link below . Look out for pigeon peas
    https://mareenasrecipecollections.wpcomstaging.com/ingredients-gallery/

  8. Mareena Jerrish says:

    Pigeon peas is called Toor dal in Hindi. It is not black eyed peas. You will understand better if you see the picture given in the link below . Look out for pigeon peas
    http://mareenasrecipecollections.com/ingredients-gallery/

  9. Devi says:

    nice recipe….will definitely try this…. ๐Ÿ™‚

  10. Devi says:

    nice recipe….will definitely try this…. ๐Ÿ™‚

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