Vellarikka Parippu Curry

Vellarikka parippu ozhichu curry is a delicious traditional curry in kerala cuisine, prepare usually in households. It is very easy to make and goes well with rice.The benefits of cucumber are in plenty. They are highly nutritional and contains a lot of water. Then, parippu (lentil) is good source of protein ( but low in fat), essential amino acids, fiber and vitamin B1.Because of all these reasons this curry will be a good choice.

Ingredients:

For pressure cooking:

Cucumber (yellow) - 1 1/2 cup diced ( Standard measurement cup) or one small

Parippu (Toor dal) - 1/4 cup (Standard measurement cup)

Tomato / raw mango - 1 no small

(Here i am using tomato. You can use raw mango instead of tomato. It is fully depends upon the availability and preference)

Turmeric powder - 1/4 teaspoon

Chilly powder - 1 teaspoon

Curry leaves - 1 spring

Water for pressure cooking - 2 cups ( Standard measurement cup)

Salt to taste

For grinding:

Grated coconut in room temperature - 1/2 cup( Standard measurement cup)

Cumin seeds - 1/2 teaspoon

Green chillies - 2 Nos

Shallots - 2 Nos

For seasoning:

Coconut oil/ ghee 2 to3 teaspoon (Ghee makes the curry even more tastier. It's fully optional)

Mustard seeds - 1/2 teaspoon

Dried red chillies - 3 Nos

Curry leaves - 1 spring

Directions to make:

1. Firstly, cut the cucumber (Remove skin and seeds) and tomato into cubes and wash it. Then, wash and drain the lentil, keep it aside.

2. Take a pressure cooker and transfer these 1/4 cup of lentil, 1 tomato, diced cucumber, turmeric powder, chilly powder, curry leaves and enough water. Mix everything well with a spoon, then cover it with a lid and cook on low to medium heat for 3 to 4 whistles. Switch off the stove and wait till the pressure is completely gone. No need to add salt in this stage because, it will increase the cooking time of vegetables and lentil.

3. Grind the grated coconut, cumin seeds, shallots and green chillies with 3/4 cup of water and make it a paste.

4. Add this ground mixture into the cooked lentil and cucumber. There must be gravy in the curry. So if it is required, we can add enough water in this stage. Add enough salt and allow it to boil till raw taste gone or the oil evaporates.

5. At last, heat a pan and pour some ghee or coconut oil and splutter mustard seeds then, add curry leaves and dried red chillies. Pour it over the curry and close the lid for a few minutes (To retain the aroma of seasoning).

6. Now it is ready to serve with rice.