Have you tasted Kerala Parippu curry? Let’s make Kerala Parippu curry in 20 minutes.
Parippu curry is one of an important essential element of Onam Sadya. Kerala Parippu curry is one of the traditional recipes practised all over Kerala.
Kerala Parippu curry is considered as one of the easy recipes of Kerala. Without this recipe the Onam Sadya is known to be incomplete. This is a lentil based curry containing grated coconut and shallot masala. Also, the addition of coconut oil makes this curry one of the special dishes. It is the first main course in the traditional Onam Sadhya. This Kerala style Dal curry using coconut tastes delicious with hot rice topped with ghee.
This Kerala Parippu curry stand out as one of the special dish due to the inclusion of coconut. The use of coconut oil in this recipe will give a distinct taste and delicious aroma. This curry can be used with rice for lunch and also with chapati for dinner. It is easy to make Kerala Parippu curry and let us discuss the ingredients and the preparation of Parippu curry.
Ingredients for making Kerala Parippu curry
- 1/2 cup of Moong Dal (Cheruparuppu)
- 5 finely sliced small Onion/shallots
- Turmeric powder – 1/4 tsp
- Water – as required
- Ghee – 1 tsp
- Salt – to taste
To grind and paste
- 1/4 cup of shredded or grated coconut
- 3 to 4 Shallots
- Green chilly – 3 nos (adjust to the family spicy taste)
- 1/2 tablespoon of Jeera
- 2 teaspoon of coconut oil
- 1/2 teaspoon of mustard seeds
- Small sprig of curry leaves
- 1 dried red chilli
Method of preparation
- Dry and roast the moong dal (Cheruparuppu) till it becomes a golden colour. Roasted moong dal will have a nice aroma.
- Pressure cook the roasted moong dal with a pinch of turmeric powder, salt and sufficient water.
- Once the dal is cooked and turns mushy, keep it aside
- Grind the ingredients listed for grinding along with sufficient water to form a fine paste. Keep it aside
- Transfer the cooked and mushy dal to a pan and let it boil for 2 minutes.
- Add the grinded coconut paste and let it boil for at least 5 minutes in a low flame.
- Add the salt according to your requirement.
- Continue the boiling until the raw smell of coconut paste disappears. Once the raw smell disappears, keep it aside.
- Now prepare the tempering in a pan. Heat the oil and add mustard seeds, curry leaves and red chilli.
- Once it splutters add finely sliced small onion or shallots and fry it till a slightly brown colour.
- Now transfer the prepared tempering to the dal. Add few drops of ghee and give a quick mix. Serve hot with rice.