Parippu Curry made for Onam Sadya is made with Cherupayar in Kerala…this is one of the main dishes in Onam Sadya.We south indians usually make dal with toor dal or a mixture of dals so I thought its not going to be much of difference in taste, also when I heard the recipe had coconut I was held back…what coconut in dal?!! So the least expected recipe among all my onam sadya recipes is this parippu curry but trust me this became my most favourite in all the onam sadya recipes that I tried this yeare….This itself gave me a mini sadya feel on the day I made it….I just loved it so much the coconut flavour is the best in Kerala Parippu Curry. I had it with rice and beans mezhukupuratti for lunch and reserved the leftover for dinner, it was great with chapathi too.There is also another version of parippu curry way makes use of split green gram.
This humble parippu curry with the combo of with rice and ghee, it was just divine.You don’t even need any sidedish to go with this parippu , it tastes so good on its own.But I wish I had some papadam to go with this parippu curry…:)
Parippu Curry Recipe – Ingredients
Recipe Category: Sidedish | Recipe Cuisine: Kerala
Moong Dal (Cheruparuppu) – 1/2 cup
Small Onion – 5 finely sliced
Turmeric powder – 1/4 tsp
Water – as required
Ghee – 1 tsp
Salt – to taste
To grind to a paste:
Fresh Grated Coconut – 1/3 cup
Green Chilli – 1
Jeera – 1/4 tsp
Coconut Oil – 2 tsp
Mustard Seeds – 1/2 tsp
Curry Leaves – a small sprig
Red Chilli – 1
- Dry roast moong dal till golden or until nice aroma rises.Then transfer it to pressure cooker and pressure cook it along with a pinch of turmeric powder , salt and required water.
- Once dal is cooked mash it up once, set aside.Grind the ingredients listed under ‘to grind’ along with little water to a fine paste,Set aside.
- Now transfer the dal to a pan and let it boil for 2mins.Then add coconut paste and let it boil for a good 5mins in low flame.Adjust salt at this stage.
- Let it boil once the raw smell of coconut paste leaves, switch off and set aside.Now prepare your tadka – in a tadka pan heat oil add mustard seeds,curry leaves and red chilli let it splutter then add finely sliced small onion and fry till slightly browned.
- Now transfer the prepared tadka to the dal, drizzle ghee give a quick mix.
Serve hot with rice and papadam.
- Make sure you grind coconut to a fine paste.Add little water while grinding.
- While serving drizzle ghee and then serve with rice.
- Roasting the dal before cooking gives a nice flavour to the dal.
- The curry thicken with time, so switch off when its in flowing consistency.