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Parippu Curry Recipe | Kerala Parippu Curry Recipe

Aarthi
Kerala parippu curry also known as Nadan parippu curry is a Kerala staple dish in Onam sadya menu. This simple lentil dish is made with cooked moong dal, coconut, garlic, chillies, cumin seeds, a final tempering of shallots, mustard and curry leaves in coconut oil elevated this humble dal to a whole new level. Learn how to make the delicious Kerala parippu curry with step by step pictures and video. 
3.67 from 6 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Curries
Cuisine Indian
Servings 4 servings
Calories 201 kcal

Equipment

  • Cooking pot

Ingredients
  

For Cooking Dal

  • ½ cup Yellow Split Moong Dal
  • 1 teaspoon Turmeric Powder
  • Salt to taste

For Coconut paste

  • ½ cup Coconut grated
  • 2 no Green Chillies
  • 1 teaspoon Cumin Seeds
  • 3 cloves Garlic

For tempering

  • 2 tablespoon Coconut Oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Split Urad dal
  • 2 no Dry Red Chilli broken into small pieces
  • ½ teaspoon Asafoetida
  • 2 sprig Curry leaves
  • 8 no Shallots peeled and sliced

Instructions
 

  • Dry roast moong dal for 3 to 4 minutes in a pan till aromatic and toasted. Now wash the dal well. Cover the dal with water and add in turmeric powder. Bring this to a full boil, reduce the flame to low and cook covered for 15 minutes till dal is fully cooked. Mash it lightly and set aside.
  • Grind coconut, cumin seeds, garlic and chillies to a coarse paste. Add this into the dal and mix well. Simmer for 2 mins. Turn off the heat.
  • Make tempering. Heat oil in a pan, add mustard, urad dal and let it sizzle. Add curry leaves, asafoetida and dry chillies. Add shallots and fry till golden. Pour this over the dal and mix well. Serve.

Pressure cooker parippu curry

  • For Cooking in Pressure cooker. Dry roast moong dal in a pan till toasted. Once roasted, wash it well. Now take it in a pressure cooker, add turmeric and water and pressure cook for 1 to 2 whistle. Let the pressure release by itself. Open the cooker and mash the dal really well. Use as above.

Video

Notes

  • Dry roasting moong dal enhances the flavour of the dal which makes the curry tasty.
  • Don’t skip shallots in tempering, it adds a sweet aroma and flavour to the curry. If you don’t have shallots, use onions instead.
  • You can make the curry thin or thick as per your requirement.
  • If you don’t have coconut oil, you can use ghee.
  • Fresh coconut can be substituted with frozen or desiccated coconut.
  • You can add one shallot with the coconut when grinding. Also green chillies can be substituted with dry red chillies.

Serving & Storage

Kerala parippu curry taste great with steamed Kerala red rice. You can add this as a part of your Onam sadya menu with thoran, poriyal and pachadi. 
Leftover parippu curry can be stored in fridge and reheated before serving. This stays for 2 to 3 days in fridge. You can reheat this on stove top medium flame till bubbly or in microwave.

Nutrition

Serving: 1servingsCalories: 201kcalCarbohydrates: 20gProtein: 8gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 13mgPotassium: 82mgFiber: 4gSugar: 1gVitamin A: 100IUVitamin C: 22mgCalcium: 31mgIron: 2mg
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