For Kerala-style parippu curry, split yellow lentils (moong dal -herupayar), is used rather than toor dal. Moong dal is also a very important ingredient in Ayurveda based cooking and is said to have a better effect on our health than most other kinds of lentils. Serve this parippu curry steaming hot with rice and ghee and you don’t even need a side dish other than, maybe, a pickle.
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KERALA PARIPPU CURRY FOR SADYA
Preparation time: 10 minutes
Cooking time: 15 minutes
1/2 cup of moong dal or cherupayar (split yellow gram)
A pinch of turmeric powder
1/3 cup of grated coconut
1/2 tsp of cumin or jeera seeds (jeerakam)
2 of shallots (ulli)
2-3 of green chillies
2 tsp of coconut oil
1/4 tsp of black mustard seeds
2-3 shallots, sliced
1 red chilli, torn into pieces
1 strand of curry leaves
1. Roast the dal in a dry skillet until it turns a light golden brown. I generally do this in bulk and store moong dal this way to prevent bugs. It also makes the dal much more fragrant after cooking.
2. Grind the coconut with the rest of the ingredients and some water into a smooth paste.
3. Pressure cook the moong dal with 4 cups water and a generous pinch of turmeric. Once done, mash well to a smooth paste. Keeping the flame on low, add the ground coconut mixture and some salt to the dal. Cook until well blended – about 5-8 mins.
4. Heat oil for tempering and add the ingredients in the order given. Once the mustard seeds have popped and the red chilly starts to glisten a deep red, remove from fire and dunk everything into the dal mixture. Mix well.
– Best served hot with rice and ghee
– Note that you don’t add hing or kaya to Kerala-style Parippu Curry. It alters the flavours too much