Parippu Curry is one of the popular recipe in Kerala made using dal and it is one of the main dish in the Onam Sadya. Moong dal is cooked well and then concocted with coconut-chili paste. Finally the Parippu curry is tempered with coconut oil based mustard, curry leaves and shallots. A Very delicious dal to mix with hot steaming rice! One of the major limelight of Onam festival is the Sadya which is also referred as Onasadya. A versatile of Kerala delicacies are served on a banana leaf. Sadya means ‘banquet’, an elaborate vegetarian meal of lentils, curries, pickles etc. in this elaborate meal, Parippu curry takes the main place.
SEE Also : Onam Sadhya Recipes
Uniqueness of Parippu curry:
Parippu curry seems much similar to tadka dal. In Tadka dal we cook the dal and add ghee flavored tadka to the cooked dal. The main uniqueness of this Kerala style dal is the coconut spice paste. Coconut is grind to paste along with green chili, cumin and shallot which is then cooked with mashed moong dal. This coconut spice paste gives unique flavor to this dal.
Tips for making Parippu Curry:
- Moong dal can be cooked directly on the stove top. But if we want to speed up the cooking then we can pressure cook it for 4-5 whistles.
- To get good flavor, it’s recommended to dry fry the dal first before pressure cooking
- Adding shallots while grinding is optional. I have just added 1 shallot. We can exclude while grinding and include shallots only with the tempering.
- Coconut oil gives authentic flavor to the curry, but we can also temper with ghee.
- Parippu gets thicker upon cooling. So we can add 1-2 cups of water to cooked dal and coconut paste and make it slightly semi-thick.
- Relish this Parippu curry with hot steaming rice along with ghee and papad!
You may also want to try other Onam Sadya Recipes:
Recipe Card for Kerala Style Parippu Curry | Parippu Curry for Onam Sadya:
Parippu Curry | Kerala Parippu Curry | Parippu Chaaru | Kerala style dal curry
Equipment
- Pressure Cooker
- Heavy Bottomed Pan
Ingredients
- ½ cup Moong dal (split yellow gram)
- 1 pinch Turmeric Powder
For Grinding
- ⅓ cup Grated Coconut
- ½ tsp Cumin Seeds (Jeeragam)
- 1 nos Shallots / Baby Onions
- 2 nos Green Chili (adjust to your taste)
For Tempering
- 1 tsp Coconut Oil
- ¼ tsp Mustard seeds
- 2 nos Shallots / Baby Onions
- 1 nos Red Chili
- 1 sprig Curry leaves
Instructions
Cooking the Dal
- Wash and take the dal in a vessel. Add turmeric powder to the dal. Add 2 cups of water and cook this in the pressure cooker over 4-5 whistles. Switch off the flame.
- Keep this aside to release the pressure naturally
- Once the pressure is completely released, open the pressure cooker and mash the dal nicely with the spatula.
Grinding the Coconut
- Take the coconut into the mixer grinder. Also add the green chili, shallots (small onion), cumin seeds (Jeera), 1-2 tbsp of water and grind them to a smooth paste
Making the Parippu
- Add the ground coconut mixture with the cooked dal. Also add salt and 1 cup of water and give it a good mix. Let it cook in the low flame for about 5 minutes.
- In regular intervals give a good mix so that the dal don't stick into the bottom of the cooker / pan.
- Once the dal is nicely blended with the coconut mixture, remove it from flame
Tempering
- Heat oil in the pan. Once the oil is hot, add the mustard seeds. Mustard seeds will start sputtering. Add chopped shallots (small onion), Curry leaves and red chili. Fry this mixture till oinon turns goldan brown.
- Pour this tempering in the dal mixture. The flavorful and tasty Parippu is ready to serve with hot rice and a teaspoon of ghee.
Nutrition
INSTRUCTIONS WITH STEP BY STEP PICTURES
COOKING THE DAL
- Wash and take the dal in a vessel. Add turmeric powder to the dal.
- Add 2 cups of water and cook this in the pressure cooker over 4-5 whistles. Switch off the flame. Keep this aside to release the pressure naturally
- Once the pressure is completely released, open the pressure cooker and mash the dal nicely with the spatula.
GRINDING THE COCONUT
- Take the coconut into the mixer grinder.
- Also add the green chili, shallots (small onion), cumin seeds (Jeera).
- Add 1-2 tbsp of water and grind them to a smooth paste
MAKING THE PARIPPU
- Add the ground coconut mixture with the cooked dal. Also add salt and 1 cup of water and give it a good mix.
- Let it cook in the low flame for about 5 minutes. In regular intervals give a good mix so that the dal don’t stick into the bottom of the cooker / pan. Once the dal is nicely blended with the coconut mixture, remove it from flame
TEMPERING
- Heat oil in the pan. Once the oil is hot, add the mustard seeds. Mustard seeds will start sputtering. Add chopped shallots (small onion), Curry leaves and red chili. Fry this mixture till oinon turns goldan brown.
- Pour this tempering in the dal mixture.
- The flavorful and tasty Parippu is ready to serve with hot rice and a teaspoon of ghee.
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