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 🙂

Ingredients For Parippu Curry

Ingredients For Garnishing Parippu Curry

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 🙂

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Cheru Payar Parippu Payasam/pradhaman (Split Green Gram Dessert/ Moong Daal Kheer) Cherupayar Mathanga Erissery (Green Gram Pumpkin Curry Kerala Style) Inji/Inchi (Ginger) Curry/ Inji Theeyal (Ginger in Roasted Coconut Gravy), Inji/Ginger Curry for Kerala Onam/Vishu Sadya/Sadhya, Thenga Varutharacha Inji Curry. Nadan Moru Curry/ Moru Charu/ Kaachiya Moru / Pullisseri (Butter Milk Curry with coconut ground paste Kerala Style)