Muringayila paripp curry , is traditional vegetable curry , can be prepared easily with drumstick leaves muringayila and paripp (dal).
- Dal: 25gm( a small cup)
- Drumstick leaves : 1 medium cup.
- shallots: 2 to 3 nos (Peel off onions)
- Curry leaves: 2 stems
- Grated Coconut: 1/2 coconut
- Turmeric powder: 1/2 tbs
- Red chili powder : 1 tbs
- Garlic : 3 or 4 cloves
- Cumin seeds: 1/2 tbs
- Mustard seeds:1 tbs
- Salt: as required
- Red chilies : 2 or 3 nos
- Oil: as required
preparing coconut paste:
In a mixer add the grated coconut,1/2 tbs cumin seed , 3 garlic cloves and required(maximum 1/2 glass water) water to make it a thick paste. Once it is crushed ,but before forming paste add 2 or 3 shallots, 1 stem curry leaves and make a paste of it.
Cook dal in a pressure cooker with water( 2 glass water) . Wait for 2 whistle . Then remove the lid add drumstick leaves , 1/2 tbs of turmeric powder, 1 tbs of red chili powder, 3/4 tbs of salt. stir it well. Then add coconut paste into it and mix it properly. Cook for 5 minutes. Off the flame.
In a pan add 1 table spoon of oil, once hot add the mustard, 2 red chilies, and 1 stem curry leaves fry it well and add into prepared curry.
Healthy and tasty muringayila curry ready to serve