Home > Recipes > Thuvaraparippu Kari

Thuvaraparippu Kari - Spicy Pigeon Pea Curry

Ingredients

Serves: 4

1/2 cup pigeon peas (arhar/toover dal)

A pinch of turmeric powder

1/4 tsp red chilli powder

4 green chillies,slit

1 tsp salt

Ground to a fine paste:

1/2 medium-sized,frsh coconut,grated

3 shallots,chopped

A pinch of cumin seeds

3/4 cup water

Tempering:

1 1/2 tbsp oil

1 tsp mustard seeds

2 dry red chillies,torn into pieces

1 stalk curry leaves

Method of Preparation

  • Wash dal,place in a pan with spice powders and 3/4 cup water,and cook over high heat for 20 minutes.
  • Add green chillies and salt,and bring to boil.
  • Stir in coconut paste,bring to boil again and remove from heat immediately
  • Heat oil for tempering in a small pan and sprinkle in mustard seeds.When they start sputtering,toss in red chillies and fry for few minutes till fragrant,shaking the pan occasionally.Add curry leaves,and fry for a moment longer.
  • Pour contents of pan into currry,mix well and serve.
 
Traditional Recipes of Kerala
  
 
Related Vegetable Recipes
 
 

Thengapal Chertha Cheera Kari (Amaranthus and Coconut Milk)

Kumbalanga Olan (AShgourd Curry with Cowpeas and Coconut Milk)
 

Kumbalanga Pulisseri (Ashgourd Curry with Buttermilk)

Vazhuthananga Thoran (Stir-fried Aubergine with Coconut)
 

Injium Thairum Chertha Pavakka Kari (Bittergourd Curry with Ginger and Curd)

Pavaka Varathathu (Deep-fried Bittergourd)
 

Pavakka Kichadi (Bittergourd Curry with Curd and Coconut)

Pavakka Pachadi (Sautted Bittergourd Curry with Curd and coconut)
 

Pavakka Theeyal (Bittergourd Curry with Fried Coconut)

Cauliflower Mezhukkupuratti (Stir-fried Cauliflower)

 

Muttakoos Thoran (Stir-fried Cabbage with coconut)

Chembu Mezhukkupurati (stir-fried Colocasis)
 

Kadala Kari (Whole Bengal Gram Curry)

Kootukari (Yam, Unripe Plana\tain and Bengal Gram Curry)
 

Kumbalanga Olan (Ashgourd Curry with Cowpeas and Coconut Milk)

Moloshym (Spicy Pigeon Pea Curry with Vegetables)
 

Pachakari Chertha Kadala Kari (Whole Bengal Gram Curry with Vegetables)

Thenga Chertha Ulli Sambar (Shallot and Coconut Sambar)
 

Thuvaraparipu Kari (Spicy Pigeon Pea Curry)

Muringakai Thoran(Stir-fried Drumsticks with Coconut)
 

Muringakaya Mezhukkupuratti (Stir-fried Drumsticks)

muringakayum Mangayum Chertha Pachha Theeyal(Drumstick and Unripe Mango Curry with Coconut)
 

Muringayila Kari (Drumstick Leaf Curry)

Muringayila Thoran (Stir-fried Drumstick Leaves with Coconut)
 

Chakkakuru Thoran (Stir-fried Jackfruit Seeds with Coconut)

Idichakka Thoran (Stir-fried Tender Jackfruit with Coconut)
 

Thenga Chertha Chakkakuru Mezhukkupuratti (Stir-fried Jackfruit Seeds with Coconut)

Mampazha Kalan (Sweer Mango Curry with Curd and Coconut)
 

Mampazha Pachadi (Ripe Mango Curry with Coconut)

Manga Pachadi (Unripe Mango Curry Curd and Coconut)
 

Kootukari (Yam, Unripe Plantain and Bengal Gram Curry)

Avial (Mixed Vegetables Curry with Coconut and Curd)
 

Moloshyam (Spicy Pegeon Curry with Vgetables)

Pachakari Chertha Kadala Kari (Whole Bengal Gram Curry with Vegetables)
 

Pachakari Istoo (Mixed Vegetables Stew)

Pazhavum Pachakariyum Chertha Pachadi (Fruit and Vegetable Curry with Curd and Coconut)
 

Pulinkari (Sour Vegetable Potage)

Thiruvathira Puzhukku (Vegetable Potage)
 

Yogyarathna (Mixed Vegetable Curry with Coconut Milk)

Erissei (YAm and Unripe Plantain Curry with Fried Coconut)
 

Kaya Mezhukkupuratti (Stir-fried Unripe Plantain)

Kootukari (Yam, Unripe Plantain and Bengal Gram Curry)
 

Kudappan Thoran (Stir-fried Banana Flower with Coconut)

Nenthrakkaya Kalan (Unripe Plantain Curry with Curd and Coconut)
 

Istoo (Potato Stew)

Thengayum puliyum Chertha Podimas (Mashed potato with Coconut and Tamarind)
 

Urulakizhangu Kari (Spicy POtato Curry)

Urulakizhangu Podimas (Spicy Mashed Potato)
 

Urulakizhangu Mapas (Potato Curry with Coconut Milk)

Mathanga Olan (Pumkin Curry with C oconut Milk)
 

Kappa Puzhukku (Tapioca Potage)

Alisa (Chicken and Wheat Porridge)
 

Porotta