Parippu Curry/Kerala Parippu Curry for Onam Sadya/Parippu Curry Recipe-How to make Parippu Curry

Parippu Curry/Daal Curry is a humble, divine, tasty and authentic recipe made for Onam Sadya in Kerala. “Sadya” means banquet in Malayalam. Sadya is a feast in which traditional vegetarian dishes [23-26 recipes] are prepared and served on a banana leaf for lunch during Onam and other special occasions like marriages. This Parippu Curry is made with pasi paruppu/cheruparuppu cooked with spiced coconut mixture and tempered with ghee. It plays an integral and essential part of Onam Sadhya and served with hot white rice and ghee. Do try out this delectable and divine Parippu Curry and post your comments here. Meanwhile do check out other dal varieties here.

Here’s how to make Parippu Curry with step by step photos…

Ingredients

Moong Dal/Pasi Paruppu	½ cup
Turmeric Powder/Manjal Thool	¼ tsp
Ghee	1 tsp
Small Onion/Shallots/Sambar Vengayam	6 -7 sliced
Salt	As needed
Water	As needed

For Grinding

Grated Coconut	1/3 cup
Green Chillies	2
Cumin Seeds/Jeeragam	¼ tsp

For Tempering

Oil/Ghee	2 tsp
Mustard Seeds/Kadugu	½ tsp
Dry Red Chillies	2-3
Curry leaves/Karuvepilai	10-12

Preparation Time: 10 minutes                      Recipe Category: Side dish

Cooking Time: 20 minutes                             Recie Cuisine: Kerala

Author: Priya Anandakumar

Other Onam Sadaya Recipes that might be of interest...

Beetroot Pachadi

Carrot Pachadi

Vendakkai/Okra Pachadi

Paalada Pradaman/Rice Palada Pradaman

Method

Dry roast the moong dal/paasi paruppu till golden brown color or until nice aroma arises.

Now add the roasted moong dal/paasi paruppu to the pressure cooker.

Add required water, turmeric powder, salt to the pressure cooker. Pressure cook for 3 whistles.

Wait for the steam to release all by itself.  After that open the lid and mash the dal.

Meanwhile add coconut, cumin seeds, green chillies to the mixer and grind it to fine paste with little water.

Add the coconut paste to the dal and let it boil until the raw smell of the coconut paste leaves. Now switch off the stove and keep it aside.

Heat oil in a kadai, splutter mustard seeds, add dry red chillies, curry leaves and fry until curry leaves turn crispy.

Add the sliced shallots/sambar vengayam and fry until it turns to golden brown color and switch off the stove.

Transfer the tempering to the cooked dal/paruppu, drizzle ghee and give a quick mix.

Delicious, tempting and humble Kerala Parippu Curry is ready to be enjoyed.

Thank you all for visiting my space, please come back again for more traditional and tempting recipes from my kitchen.

Yummy, delicious, healthy Parippu Curry is ready; serve this delicious dal with white rice, ghee and papadam.

Suggestions

Roasting the moong dal adds nice flavour to the parippu curry, so do not skip roasting.

The parippu curry thickens with time, so switch off the stove when it is in flowing consistency.

Make sure you grind coconut to a fine paste.

Thank you all for visiting my space, please come back again for more tempting and delectable recipes from my kitchen.

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