Churakka Parippu Curry | Lauki-Split Moong Dal | Bottle gourd-Lentil Curry

Churakka(Bottle guard) or popularly known as 'lauki' in North India,is a  healthy veggie.It has low fat and cholesterol and helps in reducing weight.It also reduces inflammation of liver,promotes cooling and has a total of 96 % of water content.It also aids in digestion and so treats constipation.There are many Indians who drink lauki juice but so far I couldn't give that a try.I frequently end up using this veggie in mixed veg curry,or sambar or add to this parippu(dal) curry.This parippu curry is a typical Kerala style curry that uses fresh coconut paste and kerala style tadka that adds immense flavor to the curry.I frequently make this curry at home with steamed rice and is delicious.Try this out!!

For more kerala ozhichu(veg) curries,click this link.

Preparation time ~15 minutes
Cooking time~30 minutes
Serves ~4
Recipe source~mom

Ingredients
churakka/lauki 1.5 cups
split moong dal 1/2 cup
turmeric powder 1/2 tsp
chilli powder 1/2 tsp
salt to taste

to grind 
coconut 1/3 cup grated
cumin seeds 1/3 tsp
shallots 1
green chillies 2
garlic clove 1large

to temper
shallots 2 sliced
dry red chillies 2
curry leaves a few sprig
mustard seeds 1 tsp
oil(coconut oil preferably) 2tsp

Methods

• Wash and peel the skin of the churakka (lauki),deseed if any mature seeds else cut in cubes and keep aside.
• Dry roast the split moong dal in a cooker until slightly browned  and fragrant on low flame(takes about 3-4 minutes).Switch off flame and wash the dal under running water and add to the same cooker.Add the lauki(churakka) pieces to the cooker.And add double the water amount (2 parts of water to 1 part of dal),turmeric powder,salt and bring to a boil.Close the pressure cooker with weights and cook on high flame for 3 whistles(If you are skeptical about the dal cooking then soak overnight or cook as per your own preference).I generally do this method and works out fine(see in pics).

(A few steps in the making)

• In the meantime,grind the coconut with cumin seeds,green chillies,shallots and a garlic clove to a smooth paste.
• Once the pressure is released from cooker and is open,add the ground paste,chilly powder and adjust salt.
• Bring this to a slow boil and simmer for two minutes.Switch off flame.
• In another pan,heat oil(preferably coconut oil) and splutter mustard seeds.Add in dry red chillies and curry leaves,fry.Then add in the sliced shallots,saute until pinkish brown.Pour this over the curry and serve warm with steamed rice.

NOTES
*You can omit the green chillies in the ground paste and use chilly powder alone.In that case,increase the amount of chilly powder.I have used hot chilli powder here.
* Ideally,kanthari mulakku(bird's eye chilly) is used in this recipe to grind with coconut,that adds a unique flavor.
* You can use vellarikka or snake gourd or ash gourd to make this curry instead of lauki(churakka).
* You can even use toor dal(tuvara parippu) to make this curry too but I don't like that dal much and use only for sambar.My MIL makes with toor dal and in that case you don't have to roast the dal.