Parippu Curry is a tasty, comforting dish made by cooking dal with tempered spices and coconut paste. Parippu Curry is added with ghee & relished with rice meal and commonly made on Onam Sadya.
Parippu curry recipe with step by step pictures and video.Parippu Curry made for Onam Sadya is made with cherupayar or moong dal in Kerala.
This parippu curry 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 without coconut:
- You can make the parippu curry without coconut too but make sure to add little water while boiling.
- Parippu curry without coconut will be like our regular dal so I suggest to add cococnut mixture for extra flavour and taste.
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📖 Recipe Card
Parippu Curry | Kerala Parippu Curry Recipe
Ingredients
- 1/2 cup moong dal cheruparuppu
- 1/4 teaspoon turmeric powder
- water as required
- salt to taste
To grind to a paste:
- 1/4 cup coconut grated
- 1/4 teaspoon jeera
- 1 no green chilli
To temper:
- 2 teaspoon coconut oil
- 1/2 teaspoon mustard seeds
- few nos curry leaves
- 1 no red chilli
- 6 nos small onion
Instructions
- 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 Parippu Curry hot with rice and papadam.
Video
Notes
- 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 thickens with time, so switch off when its in flowing consistency.
How to make Parippu Curry
- 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.
Expert Tips
- 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.
Tech Dynamo
Wow, this is so tempting !!
tuttu
Hai Sharmiss, i am a regular follower of your blog..being a malayalee i felt to comment for this recipe,dear this is not the actual kerala parippu curry, for that we use spilt green gram and never use green chilly and shallots in it..
SHARMILEE J
Thanks for the info….have included it..may be nexy yr will post that version too 🙂
traditionallymodernfood
Dal looks delicious:-)
AparnaRajeshkumar
Chance illa sema clarity
Triveni Srinu
Good food colour…