Parippu Erissery / Lentils in Ground Coconut Gravy

Parippu erissery

Ingredients

  • Moong dal / Toor dal – 1 cup
  • Water – 2 cups
  • Turmeric powder – 1/4 tspn
  • Chilly powder – 1 heaped tspn
  • Grated coconut – 1 cup
  • Cumin seeds – 1/4 tspn
  • Garlic – 1 clove
  • Tamarind – 1 Gooseberry sized soaked in water
  • Salt as required.
  • Mustard seeds – 1 tspn
  • Dry red chillies – 2 nos
  • Curry leaves – 1 spring
  • Oil – 1 tblspn

Method

  • Cook¬†dal in a pressure cooker adding turmeric powder, chilly powder and water. (If using moong dal 1 whistle would be enough. If using toor dal, 1 whistle and then reduce the flame and switch off for the second whistle.)
  • Grind together grated coconut, cumin seeds and garlic to a smooth paste.
  • Once the pressure is released, open the cooker and add salt and¬†tamarind extract. Boil for 5 minutes.
  • Next add the ground coconut mixture and stir. At this stage, you can add water to adjust the consistency of the gravy. Once the gravy starts boiling , reduce the flame and keep for 5 minutes and then switch off.
  • For seasoning, Add oil in a pan. Once it is hot, splutter mustard seeds followed by dry red chillies and curry leaves. Pour this tadka over the prepared erissery.

Thank you.

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