Parippu Curry (Split green gram/ Moong Dal Curry)

Parippu Curry (Split green gram/ Moong Dal Curry) is a tasty and healthy south Indian delicacy. It has a main part in Kerala Onam / Vishu Sadya (Kerala Traditional Feasts). “ Parippu and Pappad “ are always everyone’s favourable pair side dish especially for kids. It is very easy and simple recipe yet very healthy and tasty. In this recipe I used homemade roasted cumin seed powder. It gives a special taste and aroma. Try this simple Kerala Parippu Curry with pappad and enjoy 🙂

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Recipe Type Side Dish/ Kerala
Cooking and Preparation Time 15 to 20 Minutes
Serve to 4 to 5

Ingredients For Parippu Curry

Ingredient Quantity Notes
Cheru Payar Parippu/ Moong dal/ Green gram 150 Gram Split and skinless
Grated Coconut 100 Gram Fresh
Green Chilly 2 or 3 Diced For grinding
Shallots/Small Onion 2 Diced For grinding
Turmeric Powder ½ Teaspoon
Roasted Cumin Seed Powder ½ Teaspoon
Salt As per Your Taste
Water As required

Ingredients For Garnishing Parippu Curry

Ingredient Quantity Notes
Coconut Oil/ Ghee 2 Tablespoon
Mustard Seeds ½ Teaspoon
Shallots/Small Onions 3 Numbers Chopped finely
Garlic 2 Cloves Chopped Finely(Optional)
Red Dry Chilly 3 Numbers Cut into small
Curry Leaves Few
Red chilly Powder ¼ Teaspoon

Method For Parippu Curry

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• Roast cleaned and dried dal in a medium heat. When it is light golden colour, turn off the heat and leave it to cool.

• When it is cool, add required water and salt. Pressure cook until the cooker whistles twice. Turn off the heat and leave it cool for pressure to release.

• Place coconut, green chilly, small onions, turmeric powder, and cumin seed powder in a grinder or food processor. Add little water, grind and make a smooth paste. Keep aside.

• Heat the dal again in a medium heat. Add ground coconut paste in it and mix well.

• When it is mixed and heated well, taste it and add salt if required. Turn off the heat and keep aside.( Do not boil the gravy too much)

• Heat oil/ghee in a frying pan. Pop Mustard seeds.

• Add chopped onions, garlic, diced dry chilly and curry leaves. Fry until golden and crispy.

• Reduce the flame and add ¼ teaspoon chilly powder in it and saute. Turn off the heat immediately ( otherwise chilly powder will burn). Pour the fried mix over to Parippu Curry and mix well.

• Serve hot or cool with boiled rice and pappad. Enjoy 🙂

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Comments

  1. Deepa pradip says

    I love parippu curry..Its a main dish of kerala sadya.bt I will make almost everyday..gud luck dear ..

    • Rani Vijoo says

      Thanks dear. True, my kids favourite combination too …so need to prepare occasionally 🙂 Thanks for your wishes..

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