Parippu curry is a typical Kerala side dish for rice and also one of the main dish of Kerala Sadya or Onam Sadya. I usually make parippu curry with toor dal, but some people make it with Moong dal (cherupayar parippu / split yellow gram). If using moong dal, you have to dry roast it first to enhance the flavour and then cook in a pressure cooker. If Parippu curry is served with hot rice, pappad and ghee you don’t need any other curry for rice.
Nadan Parippu Curry / Kerala Dal Curry
Toor Dal / Thuvara Parippu - 1 cup
A pinch of turmeric powder
Grated Coconut - ½ cup
Cumin seeds / Jeerakom - ½ tsp
Shallots / Chumannulli - 2
Garlic – 1 clove
Green Chillies - 3-4
Coconut Oil - 2 tsp
Ghee -2 tsp
Mustard Seeds / Kaduku - ½ tsp
Shallots / Chumannulli - 2, sliced
Curry Leaves - 2 strands
Red Chillies - 2, torn into 2 pieces
- Grind coconut with the rest of the ingredients adding 3 to 4 table spoons water to a smooth paste and keep aside.
- Pressure cook washed toor dal with 3 cups of water and a pinch of turmeric powder for 8 whistles on medium flame. Once done, mash well to a smooth paste with the back of a spoon.
- Add ground paste, salt and enough water to the mashed dal. Let it cook on low flame for 5-8 mins. Remove from heat.
- Heat oil and ghee in another pan and splutter mustard seeds. Add small onion, curry leaves and red chillies. Fry till small onion becomes golden brown. Remove from fire and pour everything over cooked dal. Mix well.
- Serve with rice and pappad and a drizzle of some ghee.
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