Churakka Parippu Thoran, Lauki-Toor Dal Stir Fry, Bottle Gourd-Pigeon peas Stir Fry

Filed under Vegetarian
2, 2 reviews

Happy Onam and Bakrid wishes in advance..

Recipe Details  
 
2, 2 reviews

Posted by
Posted on 1, Apr 2017
Serving 5-6 people
Ready in 35-40 minutes
Post Views 1.4 K views
Post Rating 2.00 out of 5 , from 2 reviews
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Ingredients
  • Split Pigeon peas / Toor Dal - ¼ cup
  • Bottle Gourd - 1 medium, chopped
  • Water - ¾ - 1 cup approx:
  • Salt to taste

For Coconut Masala:

  • Grated coconut - ½ cup
  • Red Pearl Onions - 2 Nos
  • Garlic - 2 medium cloves
  • Green chilli - 1 Nos, chopped
  • Cumin seeds - ¼ Teaspoon
  • Turmeric powder - ¼ Teaspoon
  • Salt - ½ Teaspoon

For Tempering:

  • Mustard Seeds - ½ Teaspoon
  • Dried red chillies - 1-2 Nos
  • Red Pearl Onions - 2-3 Nos, sliced
  • Curry leaves - 1 sprig
  • Coconut Oil - 1 Tablespoon
Directions
  1. Remove the skin of bottle gourd, then wash and cut into bite sized pieces. Set aside.
  2. Coarsely grind together the ingredients mentioned in 'For Coconut Masala' and set aside.
  3. Cook the pigeon peas in ¾ - 1 cup of water until ¾ th done.
  4. Then add in the chopped bottle gourd and mix well. Add extra water, if needed.
  5. Cover and cook until the bottle gourd pieces and pigeon peas are cooked well. Don't over-cook the bottle gourd pieces.
  6. Remove the lid and cook until the water content evaporates completely. Stir occasionally.
  7. Add in the prepared coconut masala and mix well. Adjust salt at this stage.
  8. Cook for 1-2 minutes on low-medium heat. Stir occasionally. Remove from heat and set aside.
  9. Heat 1 tablespoon of coconut oil in a pan, splutter mustard seeds.
  10. Add in the dried red chilies and fry for few seconds.
  11. Add in the chopped shallots, curry leaves and fry until golden brown.
  12. Pour this over the stir fry and cover the pan with a lid for about 10 minutes.
  13. Mix well just before serving and serve hot/warm with rice.
2, 2 reviews

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