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.
Find more Kerala Sadya Recipes here.
KERALA PARIPPU CURRY FOR SADYA
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 4
INGREDIENTS:
1/2 cup of moong dal or cherupayar (split yellow gram)
A pinch of turmeric powder
Grind Together:
1/3 cup of grated coconut
1/2 tsp of cumin or jeera seeds (jeerakam)
2 of shallots (ulli)
2-3 of green chillies
For Tempering:
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
INSTRUCTIONS:
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 2 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.
Notes:
– 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
Never tried this dal with coconut, looks delicious!
Totally loved ur Parippu curry…
The clicks r awesome..Where did u manage 2 get the bharani?..i have been trying to get one 4 long time..:-(
making this for dinner tonight. looks like something that will please the 4 year-old! thanks for sharing 🙂 i stopped by your proj 365 blog too…wonderful, wonderful pics! please continue with tht project even after the 365 days are over! i can't take decent pix to save my life so i want to live vicariously thro' you 😉
hahaha that's so sweet of you, will surely try!
Looks delicious and love the pictures! Specially the pickle jar..
looks delicious and lovely clicks …….
what a beautiful click, very tempting curry, I make something like this, but without coconut and onions, simply called a parippu Masial :), will try this out sometime.
Hey Nags can you do me a favour please can you put my Logo in your blog, as lot of people visit your blog than mine, and sure there would be some of your fans who would have and definitely tried out some dishes from your kitchen.
I have recieved few entries, would love to see more.
Thanks and cheers
Jayasri
Loved the dal and addition of fresh coconut. I can imagine it must be tasting heavenly. Will certainly try out ur version soon…great !
Yummy paruppu curry,amazing clicks…
This is my all time favourite parippu curry , and something we had very often at home. When I amke them i think i add more spices, I am not sure as it is not my recipe it is from Mrs Mathew's book I make.
Bookmarking this one.