A dal cooked along with simple and minimal spices, a very good side dish for dosa and idli. When you are bored of sambar and chutneys along with idli and dosa, make this occasionally. Supplements you with good protein for your breakfast. This koottan (curry) is a family specialty. My mother makes it even on her father’s death anniversary because apparently my grandpa used to love this curry along with idli. The fragrance of the roasted mung dal and roasted coriander seeds is the dominant flavors of this curry.
Coriander seeds – 1/4 cup / 3-4 tbsp
Dry red chilies – 2-3
Grated coconut – 3-4 tbsp
Shallots – 4-5
Coconut oil – 1 tsp + 1/4 tsp
Mustard seeds – 1/2 tsp
Curry leaves – 1 sprig
Preparation Time: 10 mins
Cooking Time: 40 mins
Dry roast mung dal in an iron wok until the raw smell goes away and the dal turns red. Keep aside.
Clean, peel, and dice the potatoes into cubes. Keep aside.
Peel the shallots. Keep aside.
Pressure cook the diced potatoes and mung dal (in separate vessels). For every cup of mung dal, add twice the amount of water for pressure cooking.
While the dal is getting cooked, in a wok, add 1/4 tsp oil. Add coriander seeds and dry red chilies and saute until you get the roasted smell of coriander seeds. Be careful not to burn them. Slow roasting is better. Just before you turn off the fire, add grated coconut. Once the roasted mixture cools down, grind the roasted mixture along with the shallots to make a fine paste. You may add small quantities of water.
In a wok, add the pressure cooked mung dal and cooked potatoes along with turmeric powder and salt. When the dal and potatoes start boiling, add the ground paste. Bring to boil. Adjust water and salt to desired levels. The consistency can be that of dal that is served along with rice.
In a small pan, heat a teaspoon of oil and add mustard seeds. When the seeds crackle, add curry leaves and pour this into the boiling dal.
Mildly spiced cheru parippu koottan is ready to be served along with idli or dosa.