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| AMMA'S MURINGA CHEEREM PARIPPUM |
This is a simple Dhal Curry prepared with Moringa Leaves or Muringa Ela. This curry is more or less like Pacha Thenga Aracha Sambar because this Curry is
prepared with freshly ground Coconut paste. This is one Curry I like the most from my Mother's repertoire. The combination of Tuvar Dhal and Moringa Leaves, and there is yet another recipe prepared with Paruppu Keerai (Bathua/Chakkravarthi Keerai) is one best combination I love the most. I still remember the taste of this Curry from my childhood days and recently (and that's nearly 27 years) I have never had an opportunity to taste this Curry from my Amma's Cooking, though I cook this often when cravings hit to the core.
Murungai Keerai/Moringa Leaves are small leaves of Moringa/Drumstick Tree. It is a common scene in any South Indian household to plant a Moringa/Drumstick Tree in their kitchen garden. A Moringa/Drumstick Tree is a slender tree with drooping branches with small leaves, white flowers and long pods of drumsticks. In ancient days there was a belief that the leaves, Drumstick(long pods of the tree), the Seeds from the pods, Moringa Flowers, Bark of the tree and the Resin can cure more than 300 ailments. And the tree sticks on to the belief to date. It is an exceptionally nutritious tree, catering its benefits both as a vegetable and as a medicine.
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| AMMA'S MURINGA CHEEREM PARIPPUM |
Just cook the Dhal, add any preferred Greens/keerai. Season it with Tomatoes and spices. Then boil the curry with coconut paste and finally temper the curry in Coconut Oil for a Nadan touch. If you have a handful of Greens/Spinach, then you can easily make this recipe, which is an absolute treat and a nutritious one. This recipe is a quick & easy Curry, perfect to be served along with hot steaming Rice. It serves best for a weekday Lunch Menu. Serve it along with a hearty drizzle of Ghee for an utter treat.
For more Recipes with Dhal/Pulses, Click here...
Cuisine - Kerala, South India
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM
Preparation Time - 5 -10 Minutes
Soaking Time - 15 -30 Minutes
Cooking Time - 25-30 Minutes
For more RECIPES WITH MORINGA LEAVES, Click here...
HOW TO COOK AMMA'S MURINGA CHEEREM PARIPPUM - DHAL & MORINGA LEAVES CURRY
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| AMMA'S MURINGA CHEEREM PARIPPUM |
INGREDIENTS:
To Cook Dhal:
Tuvar Dhal - 1/3 CupTomato - 1 Cup
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1 Teaspoon
Coriander Powder - 1/2 Teaspoon
Ghee/Oil - 1/2 Teaspoon
Water - 11/4 Cup
For more details on How to cook Beans Lentils and Pulses, click here ...
For Muringa Cheerem Parippum:
For Coconut Paste:
For Tempering:
Mustard Seeds - 1 Teaspoon
Dry Red Chillies - 2 No's.
Curry Leaves - a Sprig
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| AMMA'S MURINGA CHEEREM PARIPPUM |
METHOD:
To Cook Dhal:
- Clean, Wash and Soak Tuvar Dhal in ample of water for about 20-30 minutes.
- Discard the water used for soaking the Dhal.
- Transfer the Tuvar Dhal into the Pressure cooker.
- Cut Tomato into small pieces and add it into the Tuver Dhal.
- Add 11/4 cup of water, Turmeric Powder, Red Chilli Powder, Coriander Powder along with half a teaspoon of Ghee and cook the Tuvar Dhal in a Pressure Cooker.
- Cook on a high flame for 2 Whistles, lower the flame and cook for another 2-3 whistles.
- Allow the pressure to release.
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| AMMA'S MURINGA CHEEREM PARIPPUM |
For Muringa Cheerem Parippum:
- Remove the Moringa Leaves and discard the stalks.
- Wash the Moringa Leaves through running water in a Colander. Leave it aside for the water to drain from the leaves.
- Grind the Grated Coconut along with Cumin Seeds adding little water into a fine paste and keep it aside.
- Once
the Tuvar Dhal is cooked, add the Moringa Leaves along with a dash of Salt to the cooked Dhal and give a quick stir.
- Cook until the Moringa Leaves turn soft and cooked.
- Once both the Dhal and vegetables are cooked, add ground Coconut Paste and mix well.
- Cook this on a low flame until raw flavour goes, and you get the desired consistency.
- Add water if necessary at this stage.
- Heat oil in a separate pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves on a very low flame.
- Pour in the cooked Muringa Cheerem Pariuppum into the tempering and cook on a low flame for a few minutes.
- Serve Muringa Cheerem Pariuppum hot with a drizzle of Ghee along with steaming hot rice & any preferred Poriyal/Thoran & Pappadam.
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| AMMA'S MURINGA CHEEREM PARIPPUM |
NOTES:
- Can substitute Yellow Moong Dhal instead of Tuvar Dhal in this recipe.
- Soaking Tuvar Dhal makes cooking faster.
- Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
- Do not add salt while cooking dhal, once the dhal is cooked add salt and mix well before tempering.
- Can substitute Moringa Leaves with any other Greens too.
- Do not temper the ingredients on a high flame, this will burn them and will give a bitter taste to the dish.
- This is a slightly thick Curry, adjust the consistency to suit your preference.
