Kerala Parippu Curry

Onam festival is nearing and you must be all planning for the Ona sadya. Parippu curry is one of the essential dishes of a Kerala sadya. It is made with split yellow moong dal (lentils) with ground coconut paste and tempered with shallots. Parippu curry is the first thing we eat mixing it with rice and ghee before going for the first course with sambar.

On normal days too you can prepare this lentil curry and you just need pappadam or chips and pickle as accompaniments. If you like to have some vegetables on the side, bhindi (vendakkai) fry or any mezhukkupuratti will pair well with parippu curry. Try this parippu curry for your Ona sadya this year and enjoy with family.

Kerala Parippu Curry

Print Pin Recipe

Servings 2 – 3

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Ingredients

• ½ cup cheruparippu / yellow moong dal
• ¼ tsp turmeric powder
• Salt to taste

To grind

• ⅓ cup grated coconut
• 3-4 green chillies
• ½ tsp cumin seeds / jeera

To temper

• 1 tbsp ghee
• 1 tsp cooonut oil
• 1 tsp mustard seeds
• 2 dry red chillies
• 1 sprig curry leaves
• 2-3 shallots sliced

Instructions

• Dry roast the dal for 3-4 minutes or until nice aroma comes. The dal should not change color.
• Once cool, wash the dal and pressure cook with 2 cup water and turmeric powder for 3 whistles or until soft. Mash the dal and set aside.
• Grind coconut, green chillies and cumin seeds to a smooth paste adding water as required.
• In a kadai, add the cooked dal, coconut paste, 1 cup salt and mix well. Bring to boil and boil for few minutes, about 5-6 minutes.
• In a small pan, heat ghee and add mustard seeds. When it splutters add red chillies, curry leaves and shallots.
• Fry the shallots till soft. Pour over the dal and mix.

Notes

• This curry is made with yellow moong dal only. Other lentils will give different flavor to the curry.
• You can adjust the red chillies according to your spice preference.

Course: Main Course

Cuisine: Indian