There are so many versions of this curry.. We make the simple version.
When you eat a sadya, after the rice is served, then a pour a spn of home made ghee on the rice. after that they serve parippu curry and pappadam.
LG.. I am hoping that you would guide me through the steps...of serving the sadya the right way..
Green gram dal: 1 cup
turmeric powder:1/2 t spn
grated coconut:1 cup
cumin powder:1/2 t spn
Ghee: 1 tbl spn
mustard:1/2 t spn
shallots:sliced fine 2
dried red chilli:2 broke in to 1/2 inch pieces
curry leaves: 1 sprig
Heat a woke, fry the dal without washing till it is lightly browned. take it off from fire and wash. Then boil it with 3 cups of water and turmeric powder.
Grind the coconut with garlic and cumin powder to a fine paste. When the dal is cooked add the coconut paste and boil . When the dal is boiling. take it off from the fire.
Heat a wok, add the ghee, then the mustard, when the mustard finished spluttering add the shallots, when it is browned,reduce the fire add the chillie and curry leaves, stir for a minute and take it off from fire and pour over the cooked dal.
Tomorrow we make Shallots sambar.
Lg..if the order is going kaput, guide me..