I was stumbled for the letter ‘D’. I didn’t know many recipes which will fit into the ‘Sadya Recipes’ theme as well. An option was drumstick sambar, but then the sambar for sadya would have many vegetables and not just drumsticks alone.
So finally, I compromised on parippu or parippu curry and decided to call it ‘daal’. Cheating, I know…but please bear it :D. And tell me if you know recipes with D as the starting letter, I have given up!
A dal or parippu is a must for a Sadya. I will talk about how a sadya is served and the sequence in which items are served (again, keep in mind this changes from place to place and from community to community). Daal is the first course to have with rice. It is served with ghee. The aroma of melted ghee over hot rice and dal is really a great way to start a meal.
It’s a must when preparing for weddings and feasts, but I skip it when making at home since there aren’t many takers for it.
Parippu / Parippu Curry/ Dal:
‘This and That’ info:
- The varieties of dal served is different in different places and so is the method of preparation.
- The common thing is that the daal is cooked with turmeric powder and served with ghee as the first course.
- In Palakkad Iyer community (Brahmins), cooked toor dal (pigeon pea lentils)is served.
- In some parts of Kerala, dal means moong dal to which a little ghee is added. Ghee is given at the time of serving as well. Tempering is not done.
- In some other parts, coconut ground with chillies are added to moong dal. Some people temper this with mustard seeds and red chillies, but some don’t. This is the recipe that I am sharing now.
- Moong dal : 1/2 cup
- Turmeric powder : 1/4 tsp
- Ghee : 2 tsp
- Green Chillies
- Cumin (Jeera)
A pod of garlic or two are ground as well, some people skip it when making for Sadya.
- Dry roast the moong for a couple of minutes until it changes color. Stir continuously to avoid burning.
- Once its slightly brown, take off the kadai and wash and cook with turmeric powder and about 1.5 cups of water. I use a pressure cooker for this.
- Grind the coconut with chillies, cumin and garlic (if using) to a fine paste, adding water as required.
- Once the dal is cooked (about three whistles in a pressure cooker) and the pressure is released, transfer it to a kadai and bring it to a boil. Add the coconut paste, salt and let it cook for 4-5 minutes. You can add more water if the parippu is thick.
- Add a spoon or two of ghee and mix. Snip 4-5 curry leaves and add to the dal. Done!
- Some people temper with mustard seeds, curry leaves and red chillies as well.
Logo courtesy : Preeti
Linking this to Valli’s Side Dish Mela.