Peechinga Parippu Curry | How To Make Kerala Style Snake gourd lentil curry | Nadan Ozhichu Curry

 

Peechnga parippu curry recipe with detailed photos.

Peechinga parippu curry is a tasty veg side dish from my native. This curry can be called as the snake gourd lentil soup in English. This is a typical authentic Kerala dish which follows  village style coconut based gravy preparation.

Peechinga parippu curry - About  

Peechinga parippu curry is also known as peechinga curry in Kerala which says this dish is made with peechinga. The word 'peechinga' in Malayalam means snake gourd. Parippu or lentil is used to thicken the gravy. Normally, pigeon peas or toor dal is used, but you can try with split chickpeas Also. Coconut, turmeric, green chillies, cumin seeds, etc., are the other ingredients. Finally, the curry is seasoned with coconut oil, curry leaves, mustard seeds etc.

 

Why should we include lentil in our daily menu?

Lentil which we call sambar parippu or parippu in Malayalam and toor dal in Hindi is a vegan and gluten dietary ingredient from antient times. It is rich in protein, fibers, vitamin b and minerals like calcium, potassium and magnesium. Including the pigeon peas in our daily menu helps in maintaining diabetes, weight and also helps to keep our belly full for long time. But formation of gas and heartburn after taking the pigeon peas is a normal problem in many. To avoid this disturbances, soak the lentil in water for sometime and include some garlic and ginger. This will help to prevent the stomach disturbances. 

Peechinga parippu curry preparation - in brief

The peeled and chopped snake gourd is cooked till soft with enough water and salt. When soft, the cooked lentil and coconut paste is added and simmered till the right consistency is obtained. Finally, seasoned with coconut oil, mustard seeds, shallots, red chili and curry leaves. The curry needs a resting period of two to three hours. Taste increases when it rests.

Kerala Peechinga Curry - Expert's Tips

1. Use tender snake gourds for cooking. The matured ones will be hard, rubbery and tasteless.
2. The snake gourd will release good amount of water while cooking. So consider it while incorporating water.
3. Authentic peechinga parippu curry uses pigeon peas, as its protein counterparts. Other options are split chickpeas and split green gram.
4. The coconut should be grounded till smooth.
5. This curry needs a resting time of one to three hours. Prepare in the morning and serve for lunch.

Peachinga parippu curry - Serving options.

Peechinga curry is normally prepared for lunch. So serve it with  steamed rice, mezhukkupuratti and thoran.

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Peechinga parippu curry | Nadan peechinga curry Recipe | How to Make Kerala style snake gourd lentil curry

Kerala side dish with lentil and snake gourd

Preparation time: 10 minutes | cooking time: 20 minutes | Total time: 30 minutes

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Ingredients

• 500 gm snake gourd / peechinga
• 1/2 cup pigeon peas / toor dal / tuvara parippu
• Salt to taste
• Water as needed

To grind

• 3/4 cup coconut shavings
• 3 to 4 shallots, peeled
• 3 green chilies
• 1/2 teaspoon cumin seeds
• 3 to 4 green chilies or to taste
• 4 to 5 garlic cloves
• 1/2 teaspoon turmeric powder
• Water as needed

To temper

• 2 tbsp coconut oil
• 2 shallots, peeled and sliced
• 1/2 teaspoon mustard seeds
• 1 spring curry leaves
• 1 dried red chilies

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How to Make Kerala peechinga curry

There are four steps in the preparation of peechinga parippu curry. Let's discuss its preparation in details in the following sections

Preparation of peechinga parippu curry with step by step pictures

Step 1 : Cooking the lentil

1. The preparation of peechinga parippu curry starts with the preparation of the lentil. Normally pigeon pea is used for this dish, but you can also try with spit chickpeas or split green gram. If using chickpeas, do remember to soak before cooking.
   
   
   
2. Wash the lentil thoroughly in water till the water runs clear. Then transfer the peas into a pressure cooker. Add enough water. The water level should be at least one inch above the dal. 
   
   
   
3. Close with the lid and pressure cook over high flame for one whistle and low flame for another one whistle. Switch off the flame and wait till the pressure settles. 
   
   
   
4. One the pressure settles fully, open the lid and check the lentil. If still hard, then cook for one more whistle and set aside.
   
   
   

Step 2 : Preparation of snake gourd

1. Wash thoroughly and peel off the harder edges of snake guard with a vegetable peeler or sharp knife.
   
   
   
2. Then chop into bite sized pieces and set aside.
   
   
   

Step 3: Preparation of the coconut paste

1. Take coconut, shallots, garlic, cumin seeds, green chilies and turmeric powder in a bowl. Add half cup of water.
   
   
   
2. Grind into a smooth paste. Set aside.
   
   
   

Step 4: Preparation of the snake gourd lentil curry

1. Transfer the chopped snake gourd into a small bowl. Pour half cups of water. Also add one spring curry leaves and salt to taste. 
   
   
   
2. Cover and cook till the snake gourd turns soft.
   
   
   
3. Once the snake gourd turned soft, add the cooked lentil and water as necessary or add enough water depending on how much consistency of the curry you want.
   
   
   
4. Put the ground coconut paste and Mix well.
   
   
   
5. Cook it over high flame till the curry boils, then reduce the flame to medium. Cook till the raw smell of coconut and spices vanishes and get the desired consistency. Switch off the flame.
   
   
   

Step 5: Tempering

1. Heat coconut oil in a pan. When the oil turns hot, add mustard seeds.
   
   
   
2. Once the crackling of mustard stopped, put finely chopped shallots  and sauté till it attains a light golden shade.
   
   
   
3. Put red chilly and curry leaves. Mix well.
   
   
   
4. Pour this into the hot curry and immediately cover the pan with its lid and set aside. 
   
   
   
5. Serve with rice and enjoy.
   
   
   

Happy cooking

Anju