Groundnut – Dal Curry (Kappalandi Paripp Curry)

Ingredients for Groundnut – Dal Curry (Kappalandi Paripp Curry):

1. Groundnut – 100 gm

    Pigeon pea (Toor dal) – A handful

2. Coconut oil – 2 big spoons

3. Red chillies – 4

    Coriander seeds – ¾ small spoon

    Fenugreek – ½ small spoon

4. Black gram dal (Urud dal) – 1.5 small spoons

    Bengal gram dal – 1.5 small spoons

    Black pepper seeds – 3/4 small spoons

5. Coconut – ½, scrapped

6. Tamarind – A gooseberry sized, squeezed adding sufficient water

7. Turmeric powder – ½ small spoon

    Salt – For taste

    Jaggery – 1 small spoon

    Asafoetida powder – ½ small spoon

8. Curry leaves – 1 stem

9. Mustard – ½ small spoon

How to prepare Groundnut – Dal Curry (Kappalandi Paripp Curry)?

1. Cook groundnut and pigeon pea separately, adding sufficient water.

2. Smash cooked pigeon pea using a ladle.

3. Heat oil in a pan and fry ingredients no: 3.

4. Add ingredients no: 4 and fry again.

5. When the contents cool, grind to a fine paste adding half quantity of scrapped coconut.

6. Pour tamarind juice to a pan and add cooked groundnut.

7. Heat the contents and add ingredients no: 7.

8. When the contents boil, add the smashed toor dal.

9. Add curry leaves, and when the contents boil take the curry from flame.

10. Heat oil and sputter mustard seeds.

11. Add the remaining scrapped coconut and fry till it turns golden brown.

12. Add this coconut mixture to your curry and serve.

Courtesy: Vanitha Magazine, March 15-31, 2020

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