Yellow split peas - 1 cup.
pumpkin/tomato/papaya (not very ripe)/muringayila or chena (if you can get them) - 1/4-1/2 lb. Cut into small pieces. If using muringayila, take them off from the 'thandu' (wash it first).
desicated/shredded coconut - 1/2 cup.
green chilli (optional) - 2 or 3, cut long.
onion (optional) - 1/4, cut long.
shallots - 1, cut into small, thin pieces.
Chilly powder 1 tsp
turmeric powder - 1/3 teaspoon.
chilli powder - 1/2 spoon.
oil, salt, mustard seeds, red whole chilli,
1 tablespoon of shredded coconut.
Curry leaves - optional.
Method of Preparation
Cook parippu with onion, green chilli and a few drops of oil.
When cooked, add salt, veg., turmeric, chilli, and coconut, and cook again in a low flame until everything is cooked. Heat oil, fry mustard seeds, add shallots, red whole chilli, and curry leaves, stir well, and add 1 tablespoon of shredded coconut when the shallots turn light brown, stir for a while, and add it to the curry. Stir well & it is ready!