Parippu Curry is served with rice, ghee and papadam. This simple parippu curry is a Kerala staple dish and is a popular side dish in Onam Sadya. I love Parippu Curry wioth papadam combo so much that I don’t need any other side dish to go with it.
About Parippu Curry
Parippu Curry is a popular side dish served with rice as a part of Onam Sadya meal. Parippu Curry is made using made for Onam Sadya is made with cooked cherupayar or moong dal, coconut, cumin seeds, green chilies and tempered spices. This parippu curry may have a lot of variations in each household some add garlic while grinding and tempering items may slightly vary etc. This parippu curry recipe is from my friend and its one of my family favorites. South Indian dal is usually made with toor dal or a mixture of dal. So the first time I tried parippu curry I thought its not going to be much of difference in taste, also when I heard the recipe had coconut I was held back…what coconut in dal?!! But to my surprise I instantly fell in love with it and have been making it often ever since. This humble parippu curry with the combo of with rice and ghee, it was just divine.You don’t even need any side dish to go with this parippu, it tastes so good on its own. But I love some papadam to go with this parippu curry.
Parippu Curry Video
Parippu Curry – 3 ways
Pressure cooker method – this is one of the most commonly used methods as its easy and quick. Pot method – If you don’t like the smooth texture of the dal then use pot method and cook it covered, this way the dal is slightly textured. Instant Pot – This is more or less like pressure cooker method but you need not stand or count the whistles just set the timer and it will cook the dal.
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Parippu Curry Ingredients
Moong dal – Cherupayar or split yellow moong dal is used for parippu curry. Make sure to roast it till aroma comes and then pressure cook it. You can even cook covered in a pot too. Coconut mixture – A special paste is made using coconut, cumin seeds and green chilies. Tempering – A basic simple tempering using coconut oil, mustard seeds, curry leaves, red chili and small onion is made and added. Turmeric powder – Turmeric powder is added while cooking dal to give a vibrant yellow color and flavor this dish. Coconut oil – The tempering is made using coconut oil and adds a unique flavor to this dish.
How to make Parippu Curry Step by Step
Pressure Cooker Method
1.To a mixer jar add 1/4 cup coconut, 1 green chili and 1/4 teaspoon cumin seeds. 2.Add little water and grind it to a coarse mixture and set it aside. 3.Roast 1/2 cup moong dal until slightly golden and nice aroma comes. 4.Rinse it well and add it to a pressure cooker. 5.Add salt to taste, 1/4 teaspoon turmeric powder and required water. Pressure cook for 3-4 whistles. 6.Cook in low medium flame for 3 whistles. Subsequently, let pressure release by itself. 7.Let pressure release by itself. Mash it using a masher. 8.Add it to a clay pot, rinse the cooker with 1 cup water and add it along. 9.Boil for 2-3 minutes. 10.Add the coconut mixture. 11.Cook until thick. 12.Heat 2 teaspoon coconut oil – add 1/2 teaspoon mustard seeds let it splutter. Then add few curry leaves, 1 red chili, 6 small onion(sliced). 13.Add the tempering to boiling dal. 14.Mix it well. Boil for a minute and switch off. 15.Parippu Curry is ready!
Parippu Curry in Pot
1.First roast moong dal in a pot until golden. 2.Then add turmeric powder, salt and water and cook covered for 12-15 minutes. 3.Cook until dal is in mashable consistency. 4.Mash it using a masher. 5.Prepare the tempering. 6.Add to dal, boil and switch off.
Parippu Curry in Instant Pot
Keep in saute mode for 5 minutes first. Saute dal until golden then add turmeric powder, salt and water. Set in pressure cook mode for 7 minutes. Let pressure release by itself. Then open mash the dal using a masher. Prepare the tadka and add it to dal.
Parippu Curry is served with rice, ghee and papadam.
Expert Tips
Moong Dal – You can either pressure cook dal or even cook covered in a pot. AS its moong dal it gets cooked easily in just 15 minutes. Make sure to have some texture so do not mash it very smooth. Roasting – Roasting dal gives nice flavor and also cooks the dal fast. Coconut paste – Make sure you grind coconut to a slightly coarse paste. Add little water while grinding. You can add 2 cloves garlic for grinding it along with coconut. Tempering – You can add a pinch of hing while tempering. Parippu Curry thickens with time, so switch off when its in flowing consistency.
Serving & Storage
Serve Parippu Curry with rice, ghee and papadam. It keeps well only for few hours in room temperature as it has coconut, it can get spoiled easily. It keeps well in fridge for 2 days.
1.Can I cook moong dal in a pot? Will it make a difference?
Yes you can either pressure cook or cook covered in a pot or cook it in instant pot. Open pot method gives texture to the parippu curry, cooker method gives more smooth parippu curry. Choose which suits you best.
2.Can I use any other oil replacing coconut oil?
Yes you can replace coconut oil with regular cooking oil itself but the authentic taste comes only when coconut oil ic used so I highly recommend using it. If you have any more questions about this Parippu Curry Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this Parippu Curry Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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