Thenga Aracha Parippu Muringayila Curry|| പരിപ്പ് മുരിങ്ങയില കറി|| തനി നാടൻ

Ingredients:
Muringa leaves
Toor dal / Thuvara parippu / Sambar parippu – 2 handfuls
Grated coconut – 3 handfuls
Cumin seeds – 1 tbsp
Onion – 1 medium (thinly sliced)
Ginger – 1 big (Crushed)
Green chilly
Tomato – 1½ big
Mustard seeds – 1 tsp
Dry red chilly – 3
Curry leaves
Turmeric powder – ½ tbsp
Red chilly powder – ¼ tbsp
Salt
Coconut Oil

Steps:
Wash well and pressure cook dal with 2 cups water for one whistle on high flame and for another 15 minutes on medium-low flame. Switch off and set aside.

Grind coconut and cumin seeds to a fine paste adding little water. Set aside.

Heat oil in a pan.
Splutter mustard seeds.
Add dry red chillies and curry leaves.
Add ginger, onion and chopped green chillies.
Once the onions turn soft, reduce the flame and add turmeric powder and red chilly powder.
When the raw smell of masala powders is gone, add tomato and salt.
Add cooked dal along with the water. Cover and bring it to boil.
Add ground coconut mixture and muringa leaves.
Bring the curry to boil. Switch off and transfer to serving bowl.
Serve Muringayila Parippu curry with hot rice and pappadam.

Muringayila Mutta Thoran – https://goo.gl/C5argY
Nadan Muringakka Parippu Curry – https://goo.gl/qtqn3y
Cheera – Parippu Thoran – https://goo.gl/2Ab1za
Paalak – Parippu Curry – https://goo.gl/QTmPnF

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