Saturday, September 18, 2010
Parippu Pradhaman (Moong dal kheer) and Erissery
Moong dal kheer is a famous south Indian delicacy. It is made using coconut milk in Kerala (Parippu pradhaman) and Tamil cuisine(PasiParuppu payasam) and cow's milk is used in Andhra cuisine(Pesara pappu payasam).
After a lovely Onam feast at the neighbour's, I thought of trying out the Kerala style Pradhaman. I followed my dear friend Shn's recipe from her beautiful blog which is very close to my heart. Though the colour of the pradhaman is not the same as hers, the procedure is the same:)
The second recipe is an authentic Kerala delicacy called erissery (Yellow pumpkin curry) which is made during festive occassions like Onam.
2 cups pumpkin pieces
1/2 cup black eyed beans
salt to taste
1/2 tsp turmeric powder
To be ground
1 cup grated coconut
1/2 tsp cumin seeds
2-3 green chillies
2 garlic pods
2-3 tsp oil
1/2 tsp mustard seeds
2 dry red chillies
1 sprig of curry leaves
Soak the black eyed beans for 2-3 hours and pressure cook for 2 whistles.
Cook the pumpkin pieces separately with 2 cups water, salt and turmeric. Set aside.
Grind the given ingredients into paste with very little water. Add the paste to the cooked pumpkin, also add the beans and cook on low heat till all the ingredients blend in well. Do not let the pumpkin to overcook and get mashed. Remove from heat and temper with the given ingredients. Delicious erissery is ready to go with rice!