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 | |
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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
• 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 🙂
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..
techie2mom says
Very comforting curry!!
Rani Vijoo says
Thanks a lot 🙂
Linsy says
love that yellow color, perfect meal
Rani Vijoo says
thanks Linsy 🙂
Andrew says
Hi Rani
My favorite dish and great photos because it looks very real!!!
Cheers
Andrew
Rani Vijoo says
Thanks Andrew…glad to hear from you 🙂