Kerala Style Katti Parippu Recipe | Kerala Katti Paruppu Recipe
Katti Paruppu with step by step pictures. This is made with Toor Dal ,Coconut and Ghee
Ingredients
- 1 cup Toor Dal / Tuvaram Paruppu
- 1 teaspoon Turmeric Powder / Manjal Podi
- ¼ teaspoon Asafoetida / Hing / Kaya Podi
- Salt to taste
- For Grinding:
- ½ cup Coconut
- 2 Dry Red Chilli
- 2 cloves Garlic
- 1 teaspoon Cumin Seeds / Jeerakam
- For Tempering:
- 1 teaspoon Ghee or Oil
- 1 teaspoon Mustard Seeds / Kaduku
- 1 spring Curry leaves
Instructions
- Take dal in a pressure cooker. Cover it with 2 cups of water. Pressure Cook dal for 3 whistle. Switch off the flame and let the steam go all by itself. Open the pressure cooker and mash the dal well.
- Take the grinding ingredients in a blender and make into a puree.
- Pour the dal in a kadai. Add ½ cup of water to dilute it.
- Add in asafoetida, salt, ground masala and turmeric powder. Mix well. Let this come to a boil.
- Simmer for couple of mins.
- Now make tempering by heating oil and crackling in mustard and curry leaves. Pour this over the dal and mix well.
- Serve with rice.
Nutrition
Nutrition Facts
Kerala Style Katti Parippu Recipe | Kerala Katti Paruppu Recipe
Serving Size
1 servings
Amount per Serving
Calories
37
% Daily Value*
Fat
3
g
5
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.1
g
Sodium
3
mg
0
%
Potassium
91
mg
3
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
171
IU
3
%
Vitamin C
27
mg
33
%
Calcium
6
mg
1
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.