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.
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
For the Curry
- 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.