Kerala Parippu Curry

This slideshow requires JavaScript.

Preparation time: 25 minutes | Difficulty Level: Easy | Serves: 5-7


    • Moong Dal / Cheru payar parippu – 1 cup
    • Water – 4 cups
    • Salt – To Taste

For Grinding

    • Grated Coconut – 1/2 cup
    • Cumin – 1/2 teaspoon
    • Green Chillies – 2 to 3 medium sized
    • Turmeric powder – a pinch

For Seasoning

    • Ghee/Oil – 2 tablespoons
    • Mustard Seeds – 1 teaspoon
    • Shallots – 3 – 4
    • Dried Red Chillies – 3- 4
    • Curry Leaves – 1 stem

How To

  • Wash moong dal in clean water and pressure cook adding 4 cups of water and salt. Doesn’t really matter even if its slightly over cooked. Otherwise mash it really well. I cooked for almost 3 whistles on high flame.
  • While dal is getting cooked, we can get the coconut paste ready. Grind grated coconut, green chillies, turmeric and cumin to a fine paste.
  • Add the coconut paste to cooked dal and cook on medium flame. Check for salt and adjust the consistency.
  • Now, time to get seasoning done. Take another pan and add ghee. Splutter mustard seeds. Add chopped shallots, curry leaves. When the shallots starts turning brown, add dried red chillies. When done, pour over cooked dal. If you prefer, you can use coconut oil instead of ghee.
  • Serve hot with rice. You can drizzle some ghee over dal while serving.

Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s