kootu curry with kadala parippu
Yam and Bengal gram curry
Servings: 4 people
- 1/2 cup bengal gram
- 1.5 cups yam finely chopped
- 1 cup grated coconut
- 5-6 long red chillies
- 1 spring curry leaves
- salt to taste
- 1/8 tsp turmeric powder
- 1 tsp pepper powder
Soak kadala parippu (Bengal gram) for an hour before cooking. Pressure cook Bengal gram and finely chopped yam separately.
Heat oil in a pan, splutter mustard seeds(optional), Fry grated coconut, red chillies and curry leaves. Fry until coconuts start turning slightly reddish.
Now add the dal and yam, mix well
Put in turmeric powder, salt and pepper powder. Mix well and cook until it gets dry