Parippu curry is an essential part of Onam Sadya. This is the first thing that is mixed with rice and ghee in Onam Sadya. Kerala style parippu curry is prepared using Moong dal and spiced coconut mixture. I am a big fan of this Parippu Curry. I love to have this parippu curry with hot steamed rice and pappadam/appalam. Though Jany doesn’t show much interest in parippu curry, I make it quite often for my sake 🙂 In Tamil, we call it as Paruppu curry, which is mostly prepared using toor dal.
Moong dal – 1 Cup
Turmeric powder – 1 tsp
Salt – as required
Grated Coconut – 1/4 cup(grated)
Cumin Seeds – 1 tsp
Green Chilli – 2 to 3
Dry Red Chilli – 1
Small Onion(Shallots) – 3 to 4(Chopped finely)
Curry leaves – few
1. Dry roast the moong dal till nice aroma comes. Pressure cook it with required salt and turmeric powder for 3 to 4 whistles.
2. Meanwhile grind the coconut, green chilli and cumin seeds to a smooth paste. Mash the cooked dal with the ladle and add water if required. Add the ground coconut paste to the dal and bring it to boil. Switch off once the raw smell of the coconut leaves.
3. For the tempering, in a pan add some coconut oil. Allow the mustart and curry leaves to crackle. Add the Dry red chilli and finely chopped shallots and saute it till the onion turns golden brown. Switch off the flame and pour the tempered items into the dal coconut mixture.
Serve the Parippu curry with hot steamed rice and Pappadam by drizzling little ghee on top of the rice.