This is number one favourite Dal Recipe.
When ever i go to Marriages in my hometown let it be either trivandrum or nagercoil this is the one recipe i keep overlooking to.We have one common chef in all our marriages Mr.Murugan ( i guess).Thanks to him for making various amazing recipes.But we never got the chance to share some cooking ideas and his tips with each other.But this recipe i didn't get from him ,but my source remains secret.
In the dining hall i never go cross paruppu,from first to last i keep repeatedly getting paruppu for all rounds,i am that crazy.
So whenever some one tells me that they are going to some marriages , i keep on asking them can you ask the chef for this recipe and i never got any one giving me back the recipes ,So being this attempt seems unsuccessful .while i have been searching for this recipes for quite a long time,I dunno suddenly all my ever searching recipes like AAkash Chilly Chicken , Tirunelveli Parotta Salna and this recipe just keep coming to me for this past one week.I should say one lucky week.
I think some other passionate cooks like me can understand the excitement i have been those times when i got my recipes.
So as its one the special recipe for all types of functions and Sadya , i put in under the category for onam sadya in my database
So for those who are crazy like me about this Parippu Curry ,here is the recipe.
Some pointers about Sadya:
For 4 Oz:
Moong Dhal - 1/2 cup
Green Chilly - 1
Red Dry Chilly - 1
Coconut Oil - 1/2 to 1 tbsp
Curry Leaf - 2 big sprigs.
Water - 1 1/2 cup
Coconut - 1/2 cup
Jeera - 1 tsp
Its a very special dish don't miss any steps and cook with passion
1.Dry Roast Moong Dhal in very low flame till it changes to bright yellow color and starts releasing the aroma.
And i bet you will like it.
You can add turmeric to Dal if you like little more yellow color while pressure cooking.
Serve it over hot rice and ghee.
Two Types of Paruppu - Plain and SPinach one.