Yet again, a memorable Onam! Wishing a very Happy Onam to all my Kerala friends, relatives, fans, and well-wishers. To one and all, have a blast! Lots of love, God bless.
The atmosphere in Kerala is fully festive, with stunning pookkalams everywhere. I’m flooded with memories of arranging pookkalams in schools and colleges. As a class teacher, I participated in pookalam competitions and won prizes many times. When our class won, I received a prize along with my students – those were wonderful times!
When I visit my parental home, I’m reminded of the past as I see the prizes still displayed in the almirah in our reception room. Interestingly, I won many pookalam competitions without knowing the rules, both individually and as part of groups. It wasn’t until later, when I had the opportunity to judge these competitions, that I had to learn the rules thoroughly. Those carefree days are now a cherished memory, and I miss them dearly..
Parippu Curry is a quintessential dish in Kerala’s Sadya recipes, particularly during Onam and Vishu celebrations. This traditional Kerala-style dal recipe is a favorite among Malayalees, and its rich flavor profile makes it irresistible. The combination of cooked dal and a spicy coconut paste gives it a thick yet loose consistency, and cooking it in coconut oil adds to its authenticity. Once you try it, you’ll be hooked! This dish is a staple at Onam and Vishu feasts, as well as vegetarian weddings, and is often served with rice, ghee, and papad.
From my childhood, one of my fondest memories of Onam Sadya is the Parippu Curry or Parippu Chaaru, which is traditionally served with rice, ghee, and papad. It’s usually one of the first dishes served.
As we know, there are hundreds of varieties of Dal / Lentil dishes / Parippu curry in different forms in the Indian cuisines from different states. What makes this dal curry from Kerala totally a different one is the addition of ground Coconut with some other spices..
So, what makes Parippu Curry so special? Let’s take a closer look!
So, here goes the recipe of Onam Sadya Parippu Curry..
Kerala Style Sweet and Sour Mambazha Pulissery.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 4
Author: Seena
Calories: 240 / 1 cup
Ingredients Required for Nadan Parippu Curry:
Split Moong dal / Cherupayar Parippu – 1 ½ cups
Water – 4 cups
Salt – to taste
Turmeric Powder – 1 tsp.
To Grind:
Grated Coconut – ¾ cup
Shallots – 4
Green Chilli – 2
Cumin Seeds – 1 tsp.
For Seasoning:
Coconut Oil – 2 tbsp.
Mustard Seeds – ½ tsp.
Fenugreek Seeds – ½ tsp.
Shallots – 6 sliced
Dry Red Chillies – 2
Curry Leaves – 1
Black Pepper Powder – ¼ tsp.
How to Make Kerala Sadya Special Parippu Curry:
In a pan, dry roast the dal for 2 to 3 minutes till you get the roasted smell. Transfer this to a pressure cooker and add 4 cups of water. Add the required salt and ¾ tsp Turmeric Powder. Pressure cook it on low flame for 4 whistles. Keep it aside.
By this time, grind together Grated Coconut, Green Chilli, Cumin Seeds and Shallots to fine paste. Add this ground mixture to the cooked dal. Mix well. Let the mixture come to a boil on low flame. Remove from heat and keep it aside.
Next do the tempering. Heat Coconut Oil in a small pan. Crackle Mustard Seeds. Add Broken Red Chillies, sliced Shallots, Curry Leaves and little Turmeric Powder. Sauté it till the shallots turn golden brown and translucent. Pour this over the cooked dal / parippu and coconut mixture. You can also drizzle 1 tsp. Ghee on top and mix towards the end. .
Your Parippu Curry is now done and serves it with Rice and Ghee. We call it as Parippum Neyyum Pappadavum.
My Recipe Notes on Kerala Parippu Curry:
- Take a special care while dry roasting split moong dal as it tends to burn very fast.
- Use only Coconut oil for tempering as it gives the authentic taste and good flavour to the dish. Or else you can use ghee for tempering. That also gives unique taste as we usually serve rice and parippu curry with ghee.
- Don’t forget to serve it with ghee and pappad to get the authentic taste.
- About the consistency of this dish; Once the curry gets cool down, it thickens, so adjust the consistency accordingly before you switch off the stove.
Happy Cooking..
Cheers
Seena.
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നാടൻ പരിപ്പ് കറി റെസിപ്പി.