How to make Palak Parippu -
Palak wali dal cooked the south Indian way with sambhar onions.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Spinach Leaves, Split Pigeon Pea
Cuisine : Kerala
Course : Main Course Vegetarian
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For more recipes related to Palak Parippu checkout Palak Methi Aur Corn Ki Sabzi, Spinach And Pumpkin Curry, Poondu Keerai Massiyal, Palak Paneer Boondi . You can also find more Main Course Vegetarian recipes like Poondu Keerai Massiyal Feta Rice Stuffed Tomatoes Raw Mango Curry Shaam Savera
Palak Parippu Recipe Card
The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves.
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling.
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
Prep Time : 0-5 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Palak Parippu Recipe
Spinach Leaves 1 medium bunch
Split Pigeon Pea soaked 1 cup
Turmeric powder 1/2 teaspoon
Onion 1 medium
Oil 3 tablespoons
Scraped coconut 1/2 cup
Green chillies slit 2
Cumin seeds 1/2 teaspoon
Sambhar onions 7-8
Dried red chillies 2
Mustard seeds 12 teaspoon
Curry leaves 10-15
Garlic chopped
Red chilli powder 1/2 teaspoon
Salt to taste
Method
Step 1
Pressure cook dal with 2 cups water and turmeric till 3-4 whistles are given out. Open the lid when the pressure reduces completely and mash the dal well.
Step 2
Slice onion. Heat 2 tbsps oil in a deep non stick pan.
Step 3
Grind coconut, green chillies, cumin seeds and sambhar onions with a little water to a smooth paste.
Step 4
Chop red chillies and remove the seeds. Add mustard seeds, curry leaves, sliced onion and red chillies to the hot oil and sauté till fragrant.
Step 5
Chop spinach. Add garlic to the pan and continue to sauté.
Step 6
Add red chilli powder and spinach and sauté for 1-2 minutes. Add salt and dal and mix.
Step 7
Add ground paste and mix well. Simmer till well blended and thick. Serve hot.
Nutrition Info
Calories : 1462 kcal Kcal
Carbohydrates : 151.1 gm gm
Protein : 54.2 gm gm
Fat : 71.1 gm gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
