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Kerala-style Parippu Curry is a crucial dish in any Kerala sadhya, particularly during Onam Sadya. It's one of the first dishes to be mixed with rice and ghee, setting the stage for the traditional meal.
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This dal curry pairs wonderfully with a variety of Kerala side dishes like thoran and mezhukkupuratti, enhancing the overall flavour profile of the sadhya.
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The curry is prepared with a spiced coconut mixture, giving it a distinctive taste that’s integral to the Onam Sadhya experience.
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-1/2 cup of moong dal or cherupayar (split yellow gram) -A pinch of turmeric powder -1/3 cup of grated coconut -1/2 tsp of cumin seeds -2 shallots -2-3 green chillies -2 tsp of coconut oil, -1/4 tsp of black mustard seeds, -2-3 sliced shallots, -1 red chilli (torn), -1 strand of curry leaves
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Dry roast the moong dal in a skillet until it turns light golden brown. This enhances its aroma and flavour, and can help to store the dal longer.
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Blend grated coconut with cumin seeds, shallots, and green chillies into a smooth paste, using a bit of water as needed.
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Pressure cook the roasted moong dal with 2 cups of water and a pinch of turmeric. Once cooked, mash it well into a smooth consistency. Stir in the coconut paste and salt, and cook on low heat for about 5-8 minutes until well combined.
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Heat coconut oil for tempering. Add mustard seeds, sliced shallots, torn red chilli, and curry leaves in that order. Once the mustard seeds pop and the red chilli darkens, pour this tempering over the cooked dal. Mix thoroughly.
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When will you try making parippu curry?
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