Parippu curry is an authentic Kerala dish made from moong dal (split yellow mung bean) in coconut base. This simple dish's Flavor comes from cumin and small onions (shallots) and often served during festivals like Onam.
It is the first ozhichu curry that is served in an Onam sadhya. Can be made and enjoyed in regular days too.
Check out my other Tamil Nadu style paruppu that we serve on festival days and this similar simple poricha kuzhambu too in this website.
Ingredients
Here are the simple ingredients needed to make this.
- Split yellow moong beans - moong dal - known as cherupayar parippu is typically used for this dish.
- Coconut - Base of the dish, I like to use freshly grated. (In the above picture, I have used already ground paste that I carried over from another recipe)
- Cumin seeds - Aids digestion as well as balances the gastric property of the dal.
- Small onions - Shallots - The final touch to the parippu adds great flavour.
- Red chilli - Gives a smokey touch as well as slight spice.
- Turmeric powder - Gives a lovely colour and good for health.
- Coconut oil - The basic oil to be used for any Kerala dish, please use a good quality oil, cold pressed if possible.
- Curry leaves - For a wonderful flavour
- Tempering items - Black mustard seeds.
See recipe card for exact quantities and measurements.
Instructions
Let's see how to make parippu curry.
- Start by roasting dal firstly.
- Once it turns golden here and there, lower the flame.
3. Add 1 & ½ cups water, turmeric powder, oil and bring to boil.
4. Pressure cook for 3 whistles in medium flame.
5. Let pressure goes down naturally.
6. Mash by adding little water if it is too dry.
7. Place coconut, cumin in a mixer jar.
8. Grind it to a paste with little water.
9. Add the ground mixture to the cooked parippu.
10. Adjust water, add some fresh torn curry leaves, coconut oil and salt.
11. Mix well and boil in medium flame.
12. After 2-3 minutes, the parippu curry will have a homogenous consistency. Switch off the flame.
13. Let's do the tempering. Heat oil and splutter mustard, followed by dry red chillies and once it is roasted, add curry leaves.
14. Then add thinly sliced onion and start stir frying it.
15. Fry until it turns golden brown in colour.
16. Finally add to the cooked dal and your parippu curry is ready.
Serve with hot matta rice and top it with ghee for best taste. You can pair it along with Vellarikka Kichadi too.
Substitutions & Variations
You can make the parippu curry with toor dal too. Especially when you are making in regular days.
Some people do not add onion in the parippu curry, so if you want you can skip that.
For extra spices, you can add green chilli while grinding coconut.
Storage
You can refrigerate and consume parippu curry for 2 days in the refrigerator.
If you want you can freeze upto 3 months. To consume it, defrost for an hour over the counter top and heat it well.
Top Tip
While cooking, make sure to cook dal with enough water, at least 3 times the measure of dal.
Keep stirring occasionally while boiling the cooked dal.
Roasting gives a good flavour as well as prevents dal from becoming too gooey. Roasted dal gives a good texture.
FAQ
Parippu curry is made up of split yellow mung bean (cherupayar parippu) and coconut, cumin seeds, small onions, red chillies tempering as main ingredients. It is usually served as part of Onam Sadhya.
Recipe card
Parippu Curry Recipe | Kerala Moong Lentil Curry
Ingredients
- ½ cup Moong dal Cherupayar parippu
- ¼ teaspoon Turmeric powder
- 4 Curry leaves
- ½ teaspoon Coconut oil
To grind
- ½ cup Grated coconut
- ½ teaspoon Cumin seeds
To temper
- 1 tablespoon Coconut oil
- 2 Red chilli
- 1 sprig Curry leaves
- 6 Small onions
Instructions
- Start by roasting dal firstly.
- Once it turns golden here and there, lower the flame.
- Add 1 & ½ cups water, turmeric powder, coconut oil and bring to boil.
- Pressure cook for 3 whistles in medium flame.
- Let pressure goes down naturally.
- Mash by adding little water if it is too dry.
- Place coconut, cumin in a mixer jar.
- Grind it to a paste with little water.
- Add the ground coconut mixture to the cooked dal
- Adjust water, add some fresh torn curry leaves, coconut oil and salt.
- Mix well and boil in medium flame.
- After 2-3 minutes, the parippu curry will have a homogenous consistency. Switch off the flame.
- Let's do the tempering. Heat coconut oil and splutter mustard, followed by dry red chillies and once it is roasted, add curry leaves.
- Then add thinly sliced onion and start stir frying it.
- Fry until it turns golden brown in colour.
- Finally add to the cooked dal and your parippu curry is ready.
Video
Notes
- While cooking, make sure to cook dal with enough water, at least 3 times the measure of dal.
- Keep stirring occasionally while boiling the cooked dal. It may get burnt otherwise.
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