Cherupayar/Moong Dal Payasam (Kerala Parippu Payasam)

Ingredients

Cheru payar / pasi paruppu / moong dal -1/4 cup

Grated jaggery  -3/4 cup
Ghee - 3 tblspn
Unsalted cashew nuts -10
Raisins - A few
Thick coconut milk (onnaam paal) -1cup
Thin coconut milk (rendaam paal) - 3/4 cup
Cardamom, crushed - 4 or 5

Preparation

1.Roast the parippu in a dry pan until it turns golden brown. 

2.Add the thin coconut milk (rendaam paal) and pressure cook for 3-4 whistles .

3.Add some water to the grated jaggery and heat it on medium flame until it begins to melt. Stir well until the jaggery fully melts, strain, and mix in with the cooked dal. 

4.Bring to boil and add the thick coconut milk.Do not boil after adding the thick coconut milk.

5.Add the crushed cardamom and remove from stove.

6.Heat ghee in an another pan and add the cashew nuts and raisins. When the nuts turn golden brown and the raisins have puffed up, remove and add to the payasam. Mix well.

Muringakai parippu curry /Drumstick Lentil Curry - Kerala Recipe

Ingredients
Toor dal/tuvara parippu - 1/4 cup
Drum Sticks - 1 cup (cut into 2'pieces)
Potato - 1 ( cubed)
Tomato - 1 (diced)
Onion - 1 (diced)
Green chilly - 2 (sliced)
Turmeric powder - 1/2 tspn
Chilli powder - 1 tspn
Salt to taste
Grated coconut - 1/4 cup
Cumin seeds - 1 tspn
Small onion - 4
Coconut oil - 2 tspn
Mustard seeds - 1tspn
Curry leaves - 2 springs
Dried Red chillies - 2 (broken into two)
Preparation
1.Pressure cook the toor dal.
2.Cook the potato and drum sticks along with turmeric powder,chilli powder,green chillies,onion ,tomato ,salt and required water.
3.Add the cooked dal to it.
4.Grind coconut with small onions and cumin seeds in little water.
5.Pour the blended coconut solution to this.Bring to boil for 5 mins and remove from the stove.
6.Heat oil in a pan.Splutter mustard seeds. Add dried red chillies and curry leaves.Pour this into the curry for seasoning.
Serve with rice.

Muringakai Mulakushyam/Drumstick Lentil Curry - Kerala Recipe

Ingredients

Drum sticks – 3 (cut into 2’pieces)

Turmeric powder – ½ tspn

Salt to taste

Toor dal – ¾ cup

Grated coconut – 1cup

Green chilli – 3

Cumin seeds – ½ tspn

Coconut oil – 1 tblspn

Urad dal – ½ tspn

Mustard seeds – 1 tspn

Dried whole red chilli – 2 (broken into two)

Curry leaves – 2 springs

Prepration

1.Cook the drumsticks along with salt,turmeric powder and water.

2.Add the cooked toor dal and let it boil .

3.Grind the grated coconut along with cumin seeds and green chilli.Add this ground paste to it

4.Let it boitl for 5 mins and remove from the stove.

5.Heat oil in a pan.Splutter mustard seeds.Add urad dal ,dried red chilli and curry leaves.Pour this to it for garnishing.
Serve with Rice.

Padavalanga/Podalangai kootu (Snake gourd with lentils and coconut) – South Indian Recipe

Ingredients
Channa dal-½ cup
snake guard – 1 (cubed)
Grated coconut-1/2 cup
Turmeric powder- ½ tspn
Chilli powder- 1 tspn
Oil-1 tblspn
Mustard seeds-1 tspn
Red chilli(broken into two)-2
Salt to taste
A few curry leaves
Preparation
1.Cook channa dal until it is ¾ done.
2.Add snake guard,turmeric powder and salt.cook for 15 -20 mins
3.Add chilli powder and boil till the water dries up.Switch off the flame.
4.Heat oil in another pan and splutter mustard seeds.
5.Add red chillies, ½ cup grated coconut and curry leaves.Saute it until coconut becomes golden brown.
8.Add this to the above vegetable and mix well.

Padavalanga Parippu Curry /Snake gourd curry -South Indian Recipe

Ingredients
Toor dal/tuvara parippu - 1/4 cup
padavalanga /snake gourd(cut into cubes)-2cup
Tomato - 1 (diced)
Onion - 1 (diced)
Green chilly - 2 (sliced)
Turmeric powder - 1/2 tspn
Chilli powder - 1 tspn
Salt to taste
Small onion - 4
Extra virgin olive oil - 2 tspn
Mustard seeds - 1tspn
Curry leaves - 2 springs
Dried Red chillies - 2 (broken into two)
Preparation
1.Pressure cook the toor dal and keep aside.
2.Cook snake gourd along with turmeric powder,chilli powder,green chillies,onion ,tomato ,salt and required water.
3.Add the cooked dal to it.Boil for 5 minutes.
6.Heat oil in a pan.Splutter mustard seeds. Add dried red chillies and curry leaves.Pour this into the curry for seasoning.
Serve with rice.

Churakka Curry(Bottle gourd/Lauki/Surakai curry) -Indian Recipe

Ingredients
Toor dal/tuvara parippu - 1/4 cup
Churakka/Bottle gourd(cut into cubes)-2cup
Tomato - 1 (diced)
Onion - 1 (diced)
Green chilly - 2 (sliced)
Turmeric powder - 1/2 tspn
Chilli powder - 1 tspn
Salt to taste
Small onion - 4
Extra virgin olive oil - 2 tspn
Mustard seeds - 1tspn
Curry leaves - 2 springs
Dried Red chillies - 2 (broken into two)
Preparation
1.Pressure cook the toor dal and keep aside.
2.Cook bottle gourd along with turmeric powder,chilli powder,green chillies,onion ,tomato ,salt and required water.
3.Add the cooked dal to it.Boil for 5 minutes.
6.Heat oil in a pan.Splutter mustard seeds. Add dried red chillies and curry leaves.Pour this into the curry for seasoning.
Serve with rice.

Sambar( kerala style)

Ingredients
Toor dal -1/2 cup
Vegetables(drum sticks,potato,brinjal)
      You can add any vegetables you like. - 2-3 cups
Onion(sliced)- 1 
Tomato(diced)-1 
Turmeric powder-¾ tspn
Tamarind - ½ lemon size (soaked in one cup water) to make pulp
Mustard seeds-1 tspn
Red chillies(broken into pieces)-2 nos
Asafoetida powder-a pinch
Salt to taste
Oil as required
Water as required
A few curry leaves
A few coriander leaves
For masala
Channa dal-1 tblspn
Urad dal-2 tspn
Fenugreek seeds-½ tspn
Asafoetida powder-¼ tspn
Jeera-1 tspn
Grated Coconut -3 tblspn
Red chillies-6-7 nos
Coriander seeds- 1 tblspn
Preparation
1.Heat 1 tspn oil in a pan.Add channa dal,urad dal,fenugreek seeds and asafetida powder.stir it for a while.Add the grated coconut and red chillies. Roast till it turns into golden brown and add coriander seeds and jeera. Stir for 2-3 mins.Cool this and grind it into a fine paste with little water.Keep it aside.
2.Cook the dal in pressure cooker along with salt, ¼ tspn turmeric powder and ½ tspn oil.
3.In a deep pan boil all the vegetables,onions and tomatoes along with salt,½ tspn turmeric powder about 10 mins.
4.Mix the cooked dal to it
5.Add the tamarind pulp and then add coconut masala(which kept early aside).
6.Add salt and water if needed.
7.Add the coriander leaves and boil for 5-10 mins.
8.Heat 2 tspn oil in a small pan.
9.Add mustard seeds.After seeds splutter add red chillies and curry leaves .
10.Add a pinch of asafoetida powder to this.
11.Pour this mixture over the cooked sambar.


Serve with Rice,Idli,dosa and pongal.

Kootu curry

Ingredients
Channa dal-½ cup
Yam,Pumpkin,Ash guard(cubed)-1 lb (Either one or any)
Jaggery-½ piece
Grated coconut-1 cup
Cumin seeds-2 tspn
Pepper corns-1 tspn
Turmeric powder- ½ tspn
Chilli powder- 1 tspn
Oil-1 tblspn
Mustard seeds-1 tspn
Red chilli(broken into two)-2 nos
Salt to taste
A few curry leaves
Preparation
1.Cook channa dal until it is ¾ done.
2.Add yam,ash guard,pumpkin,turmeric powder and salt.cook for 15 -20 mins
3.Add chilli powder and jaggery and mix well.
4.Grind ½ cup coconut with cumin seeds and pepper corns using water.
5.Add the grinded coconut paste and saute for sometime, till the water dries up.Switch off the flame.
6.Heat oil in another pan and splutter mustard seeds.
7.Add red chillies,remaining ½ cup grated coconut and curry leaves.Saute it until coconut becomes golden brown.
8.Add this to the above vegetable curry and mix well.


Serve with rice.

Cherupayar(whole green gram) curry with coconut milk

Ingredients
Cherupayar -1 cup
Onions(chopped) - 1
Tomato(chopped)-1
Few curry leaves
Mustard seeds- 1 tspn
Red chillies- 4 nos
Ginger-Ginger -2' inch piece (finely chopped)
Garlic -    4-5 cloves ( crushed)
Chilli powder- 1 tspn
Coriander powder- ½ tspn
Turmeric powder-½ tspn
Coconut milk(or grinded coconut paste)- 1 cup
Coriander leaves
Oil- 2 tblspn
Water as required
Salt to taste
Preparation
1.Cook chirruper with salt and keep aside.
2.heat oil in a pan
3.Add mustard seeds and let it crackle.
4.add the chopped ginger ,crushed garlic,red chillies ,curry leaves and stir it.
5.Add chopped onions. Sauté till the onions turn golden brown.Then add chopped tomatoes.
6.add turmeric powder,chilli powder and coriander powder and saute it
7.Add the cooked chirruper and mix well
8.Once it starts boiling, add coconut milk and let boil for 5 minutes.
Garnish with coriander leaves


Serve it hot with puttu,chappathies,rice and bread.