Parupu kolambhu- a must in every authentic Parakai meal!
Parupu kolambhu - a usual dhal gravy with an unusual twist with coconut paste.. I believe my native cooking cannot exist without coconuts! No need to worry on calories, really doesn't affect you when you have these cooking combinations.. Do try and enjoy!!!
Ingredients:
For 2 people
Moong dhal - 1 cup (dry roast in a pan for about 2min until raw smell goes before cooking)
To temper
Cooking oil - 1 tablespoon
Mustard seeds - 1tsp
Curry leaves few
Red chilly - 1
To grind
Jeera - 1tsp
Dry red chilli 3 or 4 per taste
Coconut - half a cup
A pinch turmeric
A pinch of Hing
Salt - per taste
How to Proceed:
- Pressure cook the moong dhal with sufficient water
- Put all the ingredients under to grind in a mixer and make it into a paste. It should be a mild coarse paste and not very smooth.
- Mash up the moong dhal once it is cooked with the back of the ladle.
- Add the ground mixture to this
- Bring this to boil and keep stirring occasionally
- Once it starts to boil up, turn off the stove
- In a Kadai, temper mustard seeds and curry leaves with one red chilli in a little oil
- Add the tempering into the dhal gravy
- It is ready. Serve Hot
Notes:
Parupu kolambu- It goes best with a dollop of ghee and a murumuru crispy Papad. Usually, this is served first in every wedding meal. It is a loved dish at home. Kids just love the flavour!
Do try and let me know!
