Taro root lentil curry a.k.a Chembu parippu varatharicha curry

My first post for 2014 will be a vegetarian curry perfect for rice. One of the greatest headache I experience is deciding what curry to make to have with rice. Sid dish not a problem, but curry to pour ..a little more tricky. I mean how many days in a weak can I make buttermilk curry or dal curry …one does need variation right..so that is when this come in…

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Ingredients

Masoor Dal – 1/2 kg

Taro root (chembu) – 100 grams

Tamaring – lemon sized

Salt –  to taste

Masala  Paste

Ghee – 1 tsp

Red chillies – 5

Coriander seeds – 2 tsp

grated coconut – 1 tblsp

sesame seeds – 1 tsp

Pepper corns – 1/2 tsp

Tadka

Ghee-  1 tsp

Mustard seeds – 1 tsp

Fenugreek seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Asafoetida powder – 1/4 tsp

Red chillies – 2

Curry leaves –  1 sprig

Method

Soak the tamarind in 1 cup water for 10 minutes. Extract juice and discard the pulp. Pressure cook dal and washed taro root for two wistles. Remove Taro root after pressure has gone down, peel, and slice into fingers. Mash the dal to a smooth consistency.

Heat ghee in a kadai and add the ingerdients of the masala paste and fry over low heat till fragrant. Grind to paste using as little water as possible.

To the same frying pan add the tamarind water, turmeric powder, and salt and bring to boil. After it comes to a boil simmer and let it cook for about 10 minutes so the raw smell of tamarind may go.  Add the dal, taro root and masala paste and simmer for about 5 mins till thick.

For the tadka heat ghee in a pan add the tadka ingreients and wait till it splutters itself out. Add the tadka to the curry. Serve hot with rice.

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Not too bad huh …easy right. With a little pre – preparation it can be a downright fast meal.

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2 thoughts on “Taro root lentil curry a.k.a Chembu parippu varatharicha curry

  1. Pingback: Recipe Index | anishathefoodie

  2. Pingback: Happy Onam | anishathefoodie

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