Delicious Churakka Parippu Curry: A Flavorful Twist to Your Meals

Churakka Parippu Curry | Cheranga Parippu Curry | Cheravakaya Dal Curry combines the goodness of churakka (bottle gourd) with the wholesome richness of parippu (split moong dal). The split moong dal and coconut paste add a creamy consistency.

The tender churakka pieces absorb the aromatic spices, coconut, and dal, resulting in a dish that’s both hearty and delightful.

How To Make Nadan Churakka Parippu Curry

Delicious Churakka Parippu Curry: A Flavorful Twist to Your Meals

Churakka Parippu Curry is the perfect balance of flavors and textures as tender bottle gourd and wholesome moong dal come together to create a nadan kerala curry that's perfect to eat with rice.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Side Dish

Cuisine Kerala

Servings 8

Ingredients

  

• 1 churakka (bottle gourd), peeled and cubed
• 3/4 cup moong dal

For Grinding

• 1/2 cup Grated Coconut
• 3 garlic cloves
• 1/2 tsp Jeera Cumin Seeds
• 1 sprig curry Leaves
• 1-2 Green Chillies
• 1/2 cup sliced onion
• 1/2 tsp Turmeric Powder
• 1 tsp Chilli Powder
• 2 tsp coriander powder
• Salt to taste

For Tempering

• 2 Kashmiri Chillies
• 1/4 cup Onion (finely sliced)
• 1/2 tsp Mustard Seeds
• 1 sprig Curry Leaves
• 1/4 tsp chili powder

Instructions

 

Preparation

• Cut one lauki into small, bite-sized cubes.
• Grind the grated coconut, garlic, and cumin seeds into a fine paste, using a little water if needed.

Cooking the Toor Dal

• Rinse the chana dal thoroughly, drain and add this to a heavy bottom large pan.
• Now add 2 1/2 cups water (about 3 times water), 1/2 tsp turmeric to cook dal. Cover with a lid, stir in between. Cook over medium heat cook till dal is done. Note: Pressure cooking method – In a pressure cooker, add the dal along with enough water to cover it. Add 1/2 tsp of turmeric powder and a pinch of salt. After the first whistle, decrease the flame to low-medium and cook for 2-3 whistles. Keep it closed for 15-20 minutes or until the pressure is low.

Combining Dal and Bottle gourd pieces

• Once the dal is cooked very well, add lauki or churakka pieces, coriander powder, chili powder, green chilies, onion, curry leaves and salt
• Reduce the heat, cover, and let it simmer until the churakka are tender and 80% cooked.

Coconut Paste Addition

• Add ground coconut paste. Adjust the consistency by adding more water if necessary.
• Let the curry simmer on low heat for a few minutes, ensuring all the ingredients are well combined and the bottle gourd are soft and well-cooked.
• Check the seasoning and adjust as needed. Turn off the heat

Tempering

• In a separate small pan, heat a bit of oil for tempering. Add mustard seeds and allow them to splutter. Toss in the Kashmiri chillies, curry leaves, onion sautéing until they the onion is light brown and turn aromatic.
• Pour the tempering over the simmering Churakka Parippu Curry. Cover with a lid and let the curry rest for a few minutes. This will help the flavors to intensify.
• Give it a final stir, ensuring the tempering is evenly distributed. Serve the Churakka Parippu Curry hot, accompanied by steamed rice or Indian bread.

Video

Keyword bottle gourd recipes

Bottle Gourd: Nature’s Versatile Delight

Bottle gourd, scientifically known as Lagenaria siceraria, is a remarkable vegetable that boasts both culinary and nutritional versatility. With its elongated, pale green appearance, bottle gourd is widely recognized for its subtle flavor and tender texture. Often used in various cuisines around the world, this vegetable adapts to various cooking methods, making it a staple in many households.

The Nutritional Powerhouse

Bountiful Benefits of Bottle Gourd

Churakka, also known as bottle gourd has many health benefits. Rich in fiber and low in calories, it supports weight management and aids digestion. Its high water content promotes hydration, while vitamins and minerals contribute to overall wellness. Incorporating churakka into your diet can be a wise choice for a healthier lifestyle.

Protein Punch of Split Moong Dal

The inclusion of split moong dal not only enhances the taste but also elevates the nutritional profile of our curry. Packed with plant-based protein, this dal provides essential amino acids that are vital for muscle repair and growth. Moreover, its fiber content supports digestive health and helps maintain stable blood sugar levels.

Nadan Churakka Parippu Curry – Variation#1

• 1 Churakk, cut into small pieces
• 1/2 cup split lentils (dal)/toor dal/masoor dal.
• 1 tomato, chopped
• 1/4 tsp cumin seeds
• 5 shallots (3 + 2), thinly sliced
• 1/2 cup grated coconut
• 1 clove garlic, minced (optional)
• 2 tsp salt, or to taste
• Water
• 1/2 tsp turmeric powder
• 1 tsp chili powder

Instructions:

1. Cook the Dal:
   • Rinse the lentils thoroughly, drain them, and place them in a pressure cooker.
   • Add 1 1/2 cups of water (approximately 3 times the volume of lentils), along with 1/4 tsp of turmeric powder and a pinch of salt.
   • Pressure cook the lentils: Bring to a boil, then reduce the heat to low-medium after the first whistle. Cook for 2-3 whistles until the lentils are tender. Allow the pressure to release naturally for 15-20 minutes.
2. Prepare the Curry Base:
   • In a separate pan, combine chopped Churkka (Bottle gourd), chopped tomatoes, 1/4 tsp turmeric powder, 1 tsp chili powder, 1 tsp salt, and 1 cup of water. Cook until the churkka softens.
3. Make the Coconut Paste:
   • Grind the grated coconut, cumin seeds, 1 garlic (Optional) and 3 shallots into a fine paste. If the coconut is cold, use warm water while grinding to prevent stickiness.
4. Combine and Cook:
   • Add the cooked lentils to the tomato mixture and stir well. Bring to a boil.
   • Mix in the ground coconut paste, adjusting the gravy’s consistency as desired. Bring it to a boil again. Taste and adjust salt if needed. Turn off the heat.
5. Prepare the Tempering:
   • In a small pan, heat oil. Add mustard seeds and let them splutter.
   • Add 2 dry red chilies and sauté briefly.
   • Add the remaining 2 thinly sliced shallots and curry leaves. Sauté until the shallots turn golden brown.
6. Serve:
   • Pour the tempering over the prepared curry, stirring gently to incorporate the flavors.
   • Serve hot with rice or bread of your choice.

Bottle Gourd Dal Curry (without garlic or cumin seeds) – variation#2

Enjoy the comforting flavors of Coconut-Bottle Gourd Dal Curry, a wholesome and aromatic dish that combines the earthy goodness of lentils with the delicate sweetness of bottle gourd, accented by the richness of coconut and subtle spices.

This South Indian-inspired recipe features tender bottle gourd and creamy dal cooked to perfection, infused with a fragrant coconut paste and seasoned with a traditional tempering of mustard seeds, curry leaves, and red chillies. Served hot, this nourishing curry is a delightful accompaniment to steamed rice or bread, promising a satisfying meal that’s both hearty and satisfying.

• 1 medium-sized Bottle Gourd (Churakka), or Yellow Cucumber, or Ash Gourd
• 1 tsp Chilli Powder
• 1/4 tsp Turmeric Powder
• 2 tbsp Oil
• Salt, to taste
• 1 1/2 cups Water
• 1 Tomato, chopped
• 1/2 cup Coconut, grated
• 3/4 cup Toor Dal or Masoor Dal
• 1/2 tsp Mustard Seeds
• 1 Dry Red Chilli
• Curry Leaves
• 1 Green Chilli, sliced

Method:

1. Prepare the Dal:
   • Soak the dal in water for 30 minutes. Then, wash and drain it.
   • Peel and cut the Bottle Gourd into small pieces. Optionally, remove the seeds before cutting.
2. Cooking:
   • In a pressure cooker, combine the soaked dal, chopped Bottle Gourd, tomato, chili powder, turmeric powder, salt, curry leaves, 1 tsp of oil, and water.
   • Pressure cook for one whistle over medium flame. Allow the pressure to naturally release for 15 minutes before opening the cooker.
3. Prepare Coconut Paste:
   • Meanwhile, grind the grated coconut into a fine paste.
4. Mixing and Boiling:
   • Once the pressure is released, open the cooker and add the coconut paste to the cooked vegetables. Mix well and adjust the gravy’s consistency.
   • Bring the mixture to a boil over high flame for 5 minutes. Avoid thickening it too much as it will thicken slightly upon cooling.
5. Tempering:
   • Heat the remaining oil in a small pan. Add mustard seeds and let them splutter.
   • Add the dry red chili and curry leaves, and sauté briefly until fragrant.
6. Serve:
   • Pour the tempering over the prepared curry.
   • Garnish with sliced green chili. Close with a lid and let it rest for 10 min before serving.

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