Parippu takkali curry / Kerala dal with seasonal vegetables

A mild easy to make Kerala curry! Almost every household in Kerala makes this.

Dal and tomato are cooked with a variety of vegetables including jackfruit seed when in season. 

Drumstick and ash gourd are the most commonly used 'other' vegetables. 

Ingredients:

Tur dal / cow peas - 1/2 cup

Green chilli - 4 to 6 slit

Tomato - 2

Ash gourd - 1 cup

Drum stick - 6 pieces 

Jackfruit seeds / chakka kuru - 1 handful

Salt

Turmeric powder - 1/2 tsp

Coconut - 1/2 cup

Garlic - 2 cloves (or) Jeera - 1 tsp

Tempering:

Coconut oil - 1 tbsp

Mustard - 1/2 tsp

Red chilli - 1 broken into pieces

Small onion - 2, cut into thin rings

Red chilli powder - 1/2 tsp

Curry leaf - 1 sprig

Method:

Soak the tur dal in water for 10 minutes and keep for boiling or pressure cook till done.

If using Jack-fruit seeds, then skin, chop and add in with the dal before pressure cooking.

Boil the ash gourd, drumstick, green chilli with salt and turmeric powder.

When the gourd is nearly cooked add the tomato and dal.

Grind the coconut with jeera / garlic into a fine paste.

Once the tomato skin starts peeling, add the ground coconut.

Boil for 1 minute and turn of flame.

Heat the coconut oil and splutter the mustard. Then add the broken red chilli and small onion. Once the onion turns brown, add the red chilli powder and turn off flame. After a minute add the curry leaf. Garnish the curry.

Serve hot with rice.