Kerala Parippu Curry | Kerala Style Moong Dal Curry | Vegetarian Onam Sadya Recipe

Описание: Parippu Curry is one of the most cherished dishes of the traditional Kerala Onam Sadya feast. Made with protein-rich moong dal, freshly grated coconut, and tempered with curry leaves and ghee, this comforting curry brings together the essence of South Indian cooking. Its rich yet simple flavors make it a favorite side dish for steamed rice, papadam, and a drizzle of golden ghee, a true celebration of Kerala’s culinary heritage.

RECIPE PAGE: https://www.patelbros.com/indian-reci...


INGREDIENTS:

Parippu Curry Ingredients:
Moong Daal - 1 cup
Shallots - 4-5 qty
Green Chilies - 4 qty
Coconut Oil - 2 Tbsp.
Coconut - 4 Tbsp. (grated)
Garlic - 4-5 cloves
Cumin Seed - 1 tsp
Turmeric Powder - 1/2 tsp
Salt - to taste

Parippu Tempering Ingredients:
Ghee - 2 Tbsp.
Mustard Seeds - 1 tsp
Curry Leaves - 2 sprigs
Shallots - 3-4 qty (finely chopped)

INSTRUCTIONS:

How to Make Parippu Curry:

1. Wash the moong daal thoroughly and transfer it to a pressure cooker.
2. Add 4-5 roughly chopped shallots and 2 green chilies to the cooker.
3. Add salt to taste.
4. Pour in enough water to rise about ½ inch above the daal.
5. Add 2 tbsp of coconut oil, then close the lid.
6. Pressure cook the daal for 4 whistles.
7. In a grinder, combine 4 tbsp of grated coconut, 4-5 garlic cloves, 1-2 green chilies, 1 tsp cumin seeds, and 1/2 tsp turmeric powder.
8. Add just enough water to submerge the ingredients, and blend into a smooth paste. Set aside.
9. Once the pressure releases completely, open the cooker and transfer the cooked daal to a clay (mud) pot for added flavor.
10. Before the daal begins to simmer, add the coconut paste and mix well.
11. Cook on medium heat for 4 to 5 minutes.

PRO TIP: When you see steam rising from the ladle while stirring, that’s your cue to turn off the flame.

12. In a small pan, heat 2 tbsp of ghee.
13. Once hot, add 1 tsp mustard seeds and wait until they begin to splutter.
14. Add 3-4 finely chopped shallots and 2 sprigs of fresh curry leaves.
15. Sauté until the curry leaves turn crisp and the shallots are a deep golden brown.

PRO TIP: Make sure to adjust salt before adding the tempering.

16. Pour the tempering into the daal and mix well.
17. Serve hot with steamed rice, urad papad, and a spoonful of ghee on top.
Enjoy!


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