Monday, September 2, 2013

Cucumber parippu curry

Cucumber – 1 cup
Moong dal – ½ cup
Onion – 1 small
Coconut – ½ cup
Curry leaves – 1 twig
Green chili – 1 or 2
Turmeric powder -  ¼ tsp
Red chili powder – ¼ tsp
Asafetida/Hing - a pinch
Oil – 1tbs
Salt as required

Pressure cook the dal, cucumber, onion, green chili, turmeric powder, red chilli powder & salt  with just enough water. Let it cook for 3 whistles.  Meanwhile grind the grated coconut and keep aside. When the steam vends out, open the cooker and pour the  ground coconut paste, mix well. Heat a kadai (pan) adding oil, when it heats up add curry leaves & hing and transfer to the curry.

Serve with  steamed rice. Potato fry will be nice combination for this.

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