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South Indian Cuisine Variety Of Dals / Pulsating Pulses

Kerala style Dal/Parippu Curry Recipe

Parippu translates to Dal. Here Moong Dal/Split Green Gram is used to prepare Parippu Curry instead of the regular Arhar Dal/Split Pigeon peas. It is served over hot rice with a dollop of Ghee. The fragrance of roasted onions, curry leaves and coconut oil is absolutely irresistible!

Ingredients :

  • 100 gms Moong Dal/Split Green Gram
  • 3 tbsps grated coconut
  • 1/2 onion roughly chopped
  • 1/4 tsp Jeera/Cumin seeds
  • 3 green chillies
  • 1/4 tsp Haldi /Turmeric powder
  • 1 onion sliced thinly
  • 1 sprig curry leaves
  • 1 tbsp Ghee/clarified butter
  • 1/4 tsp Mustard
  • Salt

Method :

Wash and pressure cook the Moong Dal. Grind together the coconut, green chillies, Jeera and roughly chopped onion to a smooth paste. Churn the Dal well and add the ground paste to it along with salt. Boil well. Heat Ghee in a pan. Add the mustard and after it splutters add the curry leaves and sliced onions. Roast to a rich golden brown. Drop the seasoning into the boiling Parippu Curry. Switch off and keep aside for ten minutes for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

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