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COOK JOURNAL

Series Onam Series - the Sadhya, dish by dish Parippu Curry

Parippu Curry

Prep Time:

10 Minutes

Cook Time:

15 Minutes

Ready In Time:

25 Minutes

Serves:

3–4 Servings

Level:

Beginner

About the Recipe

Parippu Curry is one of the simplest yet most meaningful dishes in a traditional Kerala meal, especially in a Trivandrum-style Sadhya. It marks the beginning of the meal when served over hot rice with a drizzle of ghee. The combination of roasted moong dal and freshly ground coconut paste creates a curry that is gentle in flavor but deeply satisfying. Its simplicity makes it an everyday comfort dish, while its place in festive meals gives it a special cultural significance.

Various Indian Spices

Ingredients
 


For Cooking the Dal

  • ½ cup Moong Dal (about 200 g)

  • 1 cup Water

  • ½ tsp Turmeric Powder

  • Salt to taste


For the Coconut Paste

  • ½ cup Grated Coconut

  • ½ tsp Cumin Seeds

  • 2 Green Chillies

  • 1 tsp Garlic Paste

  • Water (as needed for grinding)


For Finishing

  • Cooked Dal

  • Prepared Coconut Paste

  • 1 tbsp Coconut Oil

  • 1 Sprig Curry Leaves

preparation
 

Step 1:Cook the Dal

  • Dry roast moong dal in a pan until fragrant.

  • Wash the roasted dal thoroughly.

  • Add dal, water, turmeric powder, and salt to a pressure cooker.

  • Pressure cook for 2–3 whistles until soft and well-cooked.


Step 2:Prepare the Coconut Paste

  • Add grated coconut, cumin seeds, green chillies, and garlic paste to a grinder.

  • Add a little water and grind into a smooth paste.


Step 3: Finish the Curry

  • Add the prepared coconut paste to the cooked dal.

  • Bring to a gentle boil, stirring well. Adjust salt if needed.

  • Heat coconut oil in a small pan and add curry leaves.

  • Allow them to splutter and pour the tempering over the dal.

  • Stir gently and serve hot.

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