Cherupayar curry (Without coconut) - Kerala Style

Cherupayar curry or commonly called as cherupayar puzhukku is one of Kerala’s traditional dishes. Lentils are part of almost every regional Indian Cuisine. Onam Sadhya is usually incomplete without dal curry. 

Parippu Curry can be made with or without ground coconut. This recipe doesn’t use coconut. Rice and Parippu Curry along with a pinch of ghee is served as the first course for Onam.

MORE GRAVIES RECIPES ARE LINKED BELOW

Sprouted moth bean curry

Palak mushroom gravy

Soyachunks Aloo kurma

Mushroom kurma

Beerakaya kura

Prep  time	Cooking time	Serves
15  mins	30 mins	4 persons

Recipe Type: Main course

Cuisine:  South Indian

Ingredients Green gram (whole) – 1 cup Water – 3 cups Onions -1 no(big) Garlic cloves – 5 no’s Tomato – 1 no Slit green chillies -4 no’s Turmeric powder – ¼ tsp Red chilli powder -1 tsp Coriander powder – ½ tsp Ghee– 1 tbsp. Mustard seeds – 1 tsp Cumin seeds – 1 tsp Curry leaves –few sprigs

 

Method

1. Soak the green gram for at least 6-8 hours, and cook for 3-4 whistles or until done. Pressure cook the parippu/lentils in 3 cups of water along with salt, and 1/4 tsp turmeric powder.

2. Pressure cook for 2 whistles on medium heat so that the dal is well cooked. Allow the pressure to subside.Open the pressure cooker and mash the dal thoroughly with a spatula. Boil for a few more minutes if there is excess water. The curry should be thick without much water.

3. In a heavy bottom pan, add oil once hot add mustard seeds, once splutters add onions, green chillies and curry leaves.

4. Now add all the spice mix to the onions. 

5. Give a gentle stir  along with little salt.

6. Now add the tomatoes and stir properly so that it blends well.

7. When the mix is fried well, add the cooked gram to kadai and mix well. 

8. Allow them to boil on medium heat. Salt check and switch off.

9. Add hot water to the curry if necessary to adjust the consistency. (When the curry cools down, it tends to get thicker).

10. Remove from heat. After 5-10 minutes, open the lid and mix well. 

11. Serve with 

Serving suggestions

Rice and Pappadam.

Hot puttu or kanji.

Notes

If you forget to soak the grams overnight, soak the in hot water 20 minutes before cooking the dish.

Bendekayi Palya ( Bhindi or Okra Fry) - Karnataka style

Okra or lady finger is a low calorie high fiber vegetable. These are rich source of antioxidants, and vitamins. It is very good for the weight reduction. It can be prepared in various ways but I like this recipe, as it’s tasty as well as very quick to make. This goes well with chapati’s, roti’s, naan & pulka. Bendekai palya or bhindi sabzi is prepared using ladies finger, onion, garlic, , red chili and curd. 

You can try other bhindi recipes on my blog like

Bhindipepper fry

Spicy okra masala fry

Bhindi Raita

MORE DRY CURRIES (PALYA) RECIPES ARE LINKED BELOW

Mullangigreens stri fry

ZucchiniSabzi

CabbageSenagapappu Vepudu

Prep  time	Cooking time	Serves
15 mins	20 mins	2  persons

Recipe type: Side dish

Cuisine: South Indian cuisine

Ingredients Bhindi – ½ kg Onion - 3 no Garlic – 6 no’s Tomato – 1 no’s Red chili powder – 1 tsp Turmeric powder – 2 tsp Lemon juice -1 tbsp. (optional) Salt – to taste Seasonings Cooking oil – 1 tbsp. Mustard seeds – ½ tsp Cumin seeds  -1 tsp Dry red chili – 2 no’s Curry leaves -2 sprigs Hang – pinch

 

Method

1. Wash, pat dry and slit the ladies finger by discarding the ends. Also chop garlic and onion.

2. Next take oil in a frying pan and heat it. Add in 1/2 tsp mustard seeds and 1/2 tsp cumin seeds.When the mustard seeds splutters and in broken red chili. Immediately add in chopped garlic and curry leaves.

3. Add chopped onions to the seasonings and sauté till onion is translucent.

4. After 7 to 8 minutes, Add turmeric & chili powder to pan, sauté for few more seconds.

5. Add chopped Bhindi/Okra & salt, stir well. Cook until Bhindi/okra is half done.

6. Turn off the heat and squeeze the lemon juice. 

7. Mix it and transfer it to a separate bowl.

Notes

Do not cover the pan, while cooking the Bhindi.I usually turn the flame too high for last 2 minutes to crisp the Bhindi.Stir in between and cook until soft under low flame.

Hesarubele Paddu (Yellow Moong Dal Appe or Pasiparuppu Paniyaram) - Karnataka Style

Moong Dal Paniyaram is very easy to prepare. The time goes only in soaking and grinding the green gram. It is crisp, rich in protein, perfect for breakfast.This is a slightly different version than the normal guliyappa/gundpongalu/paddu. 

Moong Dal Paniyaram is prepared with a batter made with soaked yellow moong dal mixed with ginger, Green Chillies, oats ,coconut and is cooked on a Paniyaram Pan. Enjoy this low calorie but equally tasty, healthy and nutritious Moong dal appe. 

You can try other yellow moong dal recipes on my blog like

Dosakaya pesara pappu

Gujarati Trevti dal

Pasiparuppu Sundal

MORE PANIYARAM/ PADDU RECIPES FROM MY BLOG ARE LINKED BELOW

Carrot kuzhi paniyaram

Shhhhh Cooking Seceretly Challenge

This July month theme is Steamed Food suggested by Anu Kollon who blogs at 

"Ente Thattukada" 

Check out some of Anu Kollon recipes like

Dalgona Cold coffee

Palmiers little heart cookies

Quinoa with veggies

My Partner of this month is Sasmita Sahoo Samanta who is a wonderful co blogger. I gave her two ingredients Milk and Cardamom and she gave me Oats and Coconut.

Do visit her blog "First Timer Cook"  to check some of her wonderful and awesome recipes.

Check out some of Sasmita Sahoo Samanta recipes like

Apricot Truffles

Eggless hedgehog cookies with orangeflavour

Pumpkin flower fritters

Prep  time	Cooking time	Serves
30  mins	20 mins	4 persons

Recipe Type: Breakfast

Cuisine:  Indian

Ingredients Grated carrots – ¼ cup Grated coconut – 1 cup Powdered oats – ½ cup coriander leaves  - few sprigs Baking soda – ¼ tsp Salt – to taste Grinding Yellow moong dal Yellow moong dal – 1 cup Green chillies - 4 nos Ginger  - ¼” Spice Mix Red chilli powder – 1 tsp Turmeric powder – ¼ tsp Jeera powder – ½ tsp  Seasonings Oil – 2 tsp (for brushing) Mustard seeds -1 tsp Hing –pinch Curry leaves – few sprigs

Method

Grinding Yellow moong dal

1. Arrange all the ingredients ready and keep it aside.

2. Wash Yellow Moong Dal thoroughly and soak it for about 4 hours. After soaking drain out the excess water. Grind soaked Moong dal, green chilli and ginger in a mixer. 

3. Make a smooth paste of this soaked mixture (batter should be like normal idli batter).

Spice mix

4. Now put this mixture in a bowl, add red chilli powder, turmeric powder and jeera powder.

Mixing of ingredients

5. Now add grated coconut, powdered oats and grated carrots.

6. Add baking soda and coriander leaves along with the other ingredients.

Seasonings

7. In the seasoning pan, add mustard seeds, hing and curry leaves. 

8. Now again mix everything well.

Process of making the paddu

9. Leave this mixture aside for some time by adding salt at last.It should not be left out at room temperature. Keep in the fridge if not using. 

10. Heat the Paniyaram pan, and once it is hot drizzle some drops of oil in each dent and pour in one teaspoon of batter in each dent. 

11. Cover with a lid and let it cook for 3-4 minutes. Turn the paniyaram on the other side and again close the lid. 

12. Once the color turns to golden brown and crispy remove them from the pan. Repeat this process for the next set of paniyarams

Serving suggestions

Tomato chutney

Red chilli chutney

Curd or with tomato sauce

Gongura chutney

Notes

• Do not exceed soaking time to more than 4 hours.
• Adding ginger is a must as it aids in digestion and gives a very nice favour to paddus, you can grate it into the batter too.