Cherupayar parippu curry / splitted green gram curry (kerala style)

Cherupayar parippu / pasiparuppu / splitted green gram is a very nutritious and healthy lentil. A curry with this lentil is very delicious side dish in Kerala.  This is a traditional Kerala side dish.  This curry can be used as side dish  for rice or chappathi.

Ingredients:

Splitted green gram /
Cherupayar parippu                 - 3/4 cup

Grated coconut                        - 1/2 of one coconut

Green chilli                             - 2 -3 numbers (as per spice requirements)

Cumin seeds(Jeerakam)         - 1/4 tsp

Turmeric powder                   - 1/4 tsp

Garlic gloves                          - 2 numbers

Shallots / small onion             - 5-6 numbers

Dried red chillies                   - 2 numbers

Mustard seeds                       - 1/4 tsp

Curry leaves                         - 2 springs

Oil                                        - 2 tbsp (prefer coconut oil)

Ghee                                    - 1 tbsp

Salt and water                      - as per requirement

Preparation: 

1. Heat a pan, and add the splitted green gram / cherupayar parippu and stir well for 2- 3 minutes (dont burn), and switch off the flame and keep the heated splitted green gram to cool down.

2. In a mixer grinder, grind coconut, one spring curry leaves, chopped green chilli, turmeric powder, chopped garlic gloves, cumin (jeerakam), salt and make a paste, add a little bit water and make a gravy paste and keep it aside.

3. After cool down the splitted green gram, wash it thoroughly and put it into a pressure cooker and add water to cook the same well (dont pour too much water) and allow it to cook for high flame till the first whistle and reduce the flame and cook for two more whistles or till it cook and switch off the flame.

4.  Heat a pan, pour coconut oil and splutter mustard seeds and add chopped shallots, curry leaves, and dried red chillies and fry it until done.

5. Add the ground paste into the pan and stir well till the bubbles starts come, or till the green smell goes, then add the cooked green gram and adjust the salt and consistency, and if the consistency is correct, add a tablespoon ghee and mix well and switch off the flame.

6. Serve hot with rice, chappathi, puttu etc.. with extra ghee for more taste :-)

I know you will love the simple splitted green gram gravy recipe.  Try this recipe now itself at your kitchen and write your feed back in the comment ... Thank you for your support..

Olan

We can’t imagine a Sadhya, especially Onam Sadhya without ‘Olan’, right? Olan is an unavoidable item in Onam Sadhya… So, today I wish to introduce a simple and easy Olan recipe for you… Add this simple and tasty recipe to your Onam Sadhya this year….. ‘Olan’ is a side dish prepare with ash gourd or white gourd (Kumbalanga)… Researches show that the use of ash gourd or kumbalanga will reduce weight in human being because of its water content….

Wish you all a happy and prosperous Onam!!!

Ingredients:

Ash gourd (Kumbalanga) ------------------- 1 cup (cut into thin but 1 inch long pieces)

Coconut ---------------------------------------- 1 number

Red beans (Vanpayar) ---------------------- ¼ cup

Green chilli -------------------------------------- 3 numbers (split lengthwise)

Curry leaves ------------------------------------ 2 springs

Dried red chilli --------------------------------- 2numbers (for seasoning)

Oil ------------------------------------------------ 2 tablespoon

Salt ----------------------------------------------- to taste

 

Preparation:

Ø Wash and soak the red beans (vanpayar) for 3-5 hours (overnight)

Ø Take first and second coconut milk from grated coconut, in separate vessels and keep it aside

Ø In a pan, take ash gourd (Kumbalanga) pieces, soaked red beans (vanpayar), green chilli, one spring curry leaves and a little salt and the second coconut milk and close the lid and allow it to boil and cook well

Ø Add the first milk squeezed from coconut and stir well, adjust the salt and make it warm and switch off the furnace (don’t allow to boil after adding first milk)

Ø Heat the pan, pour oil and splutter mustard and fry the remaining curry leaves and dried red chilli and pour it over the cooked ‘olan’

Ø Serve as a side dish with rice

 

This recipe is very simple to prepare and very tasty too…. Prepare this in your home for this years’ onam sadhya and let me know the feedback… Your words are my inspiration…So write your comments before you go to the next page……

 

 

 

Tomato Pachadi

As all we know, tomatoes have many health benefits…  Tomatoes are filled with many nutrients and antioxidants, which help our body to combat diseases… Today, we are going to prepare a simple and tasty pachadi with Tomato… The recipe is very easy to prepare and everyone will love the taste..

Ingredients:

1.     Tomatoes(Bangalore)  ----------------- 5 numbers

2.     Curd --------------------------------------- 2 cups

3.     Coconut ---------------------------------- 1 number (grated)

4.     Cumin seeds (Jeerakam)--------------- ½ teaspoon

5.     Oil ------------------------------------------ 4 teaspoon

6.     Mustard ---------------------------------- 1 tablespoon

7.     Green chilli ------------------------------- 5 numbers

8.     Dried red chilli -------------------------- 2- 3 numbers (for seasoning)

9.     Curry leaves ----------------------------- 1 spring

10.     Salt --------------------------------------- to taste

11.     Water ---------------------------- as needed

 

Preparation:

Ø Wash and cut the tomatoes into small pieces

Ø In a pan, take tomato pieces, a little salt and water and allow the tomato to cook well

Ø In a mixer grinder, make a paste of coconut, greenchilli, cumin seeds

Ø Add the paste to the cooked tomatoes and stir well

Ø Add curd and stir well and allow it to start boil in low flame (don’t allow to over boil)

Ø Same time, heat another pan, pour oil and splutter mustard and add curry leaves and dried chilli and stir and add this to the tomato mix and switch off the flame

Ø Serve as a side dish with rice

I am sure that you will enjoy eating tasty tomato pachadi….

Write your feedback, comments, suggestions etc, before you leave this page…..Your words are my inspiration…..

 

Cabbage thoran / Easy Cabbage Thoran

Cabbage thoran or poriyal is one of the inevitable side dishes in every house in Kerala.   Here, we are going to prepare a very easy and simple thoran as side dish for rice… Today, I am dedicating this thoran recipe for all Malayalees, as Onam sadhya item….

Wish you all a happy Onam….

Ingredients:

1.     Cabbage -------------------------------------------- 250 grams

2.     Uzhunnuparippu (Split urad dal)-------------- 2 teaspoon

3.     Green chilli ---------------------------------------- 2 numbers (finely chopped)

4.     Small onion / shallots ---------------------------- 10 numbers (finely chopped)

5.     Curry leaves --------------------------------------- 1 – 2 springs

6.     Coconut -------------------------------------------- ½ of a coconut (grated)

7.     Mustard -------------------------------------------- ½ teaspoon

8.     Turmeric powder --------------------------------- ½ teaspoon

9.     Oil ---------------------------------------------------- 2 tablespoon

10.     Salt --------------------------------------------------- to taste

 

Preparation:

Ø Wash and clean the cabbage and chop finely

Ø In a vessel, take chopped cabbage, grated coconut and a little salt and stir well with your hand and keep it aside for 10-15 minutes

Ø Heat the pan, pour oil and splutter mustard and split urad dal (uzhunnu parippu)

Ø Add shallots / small onion, green chilli and curry leaves and stir well till the onion become translucent or soft

Ø Add cabbage, grated coconut and salt mix and add turmeric and stir well for one minute and close the lid and allow it to cook in low flame (stir occasionally)

Ø Serve as a side dish with rice

I am sure that you will enjoy cooking the cabbage thoran in an easiest but tasty way…. Write your comments before you leave this page…. Your words are my inspiration ….