Parippu Curry
A quintessential Kerala comfort food, this simple moong dal curry is cooked with a fragrant, freshly ground coconut paste and tempered with shallots and curry leaves. Known as 'Parippu Curry', it's a mild, creamy, and essential first course in a traditional Sadhya feast, typically served with rice and a dollop of ghee.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Roast and Cook the Dal
- b.In a heavy-bottomed pan or directly in the pressure cooker, dry roast the moong dal on low-medium heat for 3-4 minutes until it turns a light golden color and becomes aromatic. Be careful not to burn it.
- c.Wash the roasted dal thoroughly under running water. Transfer it to a pressure cooker.
- d.Add 3 cups of water and the turmeric powder. Secure the lid and pressure cook for 3-4 whistles (about 10-12 minutes) or until the dal is completely soft and mushy. Let the pressure release naturally.
- 2
Step 2
- a.Prepare the Coconut Paste
- b.While the dal is cooking, combine the grated coconut, cumin seeds, garlic cloves, and green chilies in a small blender or grinder jar.
- c.Add 1/4 cup of water and grind to a very smooth, fine paste. Set aside.
- 3
Step 3
- a.Combine and Simmer the Curry
- b.Once the pressure has released, open the cooker. Using the back of a ladle or a whisk, mash the cooked dal well until it reaches a creamy, smooth consistency.
- c.Place the cooker back on the stove over low heat. Add the ground coconut paste and salt to the mashed dal. Mix everything thoroughly.
- d.If the curry seems too thick, add up to 1/2 cup of hot water to reach your desired consistency. It should be thick but pourable.
- e.Allow the curry to come to a gentle simmer and cook for 5-7 minutes, stirring occasionally. Do not let it come to a rolling boil, as this can cause the coconut paste to curdle.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.In a small pan (tadka pan), heat the coconut oil over medium heat.
- c.Once the oil is hot, add the mustard seeds and wait for them to splutter completely.
- d.Add the sliced shallots and sauté for 2-3 minutes until they turn golden brown and fragrant.
- e.Add the broken dried red chilies and curry leaves. Sauté for another 30 seconds until the leaves are crisp and aromatic.
- 5
Step 5
- a.Finish and Serve
- b.Immediately pour the hot tempering over the simmering parippu curry.
- c.Gently stir to combine. Turn off the heat, cover the pot, and let it rest for at least 5 minutes to allow the flavors to meld together.
- d.Serve hot with steamed rice, pappadam, and a generous dollop of ghee on top.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry roasting the moong dal is a crucial step that imparts a unique nutty aroma and flavor to the curry. Don't skip it.
- 2For the most authentic Kerala taste, use coconut oil for the tempering. It makes a significant difference.
- 3Never boil the curry vigorously after adding the coconut paste. A gentle simmer is all that's needed to cook the raw flavors out and prevent curdling.
- 4Mashing the dal thoroughly after cooking is key to achieving the signature creamy, homogenous texture of this dish.
- 5Using shallots (chuvannulli) instead of regular onions for the tempering provides a sweeter, more traditional flavor profile.
- 6The consistency of the curry should be thick but pourable. Always use hot water to adjust the consistency, as cold water can alter the taste.
Adapt it for your goals.
Dal Choice
For a different texture, you can make this curry with toor dal (pigeon peas) or a mix of moong and toor dal. The cooking time for toor dal will be longer.
With VegetablesWith Vegetables
Add 1/2 cup of finely chopped vegetables like carrots, pumpkin, or raw banana along with the dal in the pressure cooker for added nutrition and flavor.
Garlic TemperingGarlic Tempering
For a more pungent flavor, add 2-3 cloves of thinly sliced garlic to the tempering along with the shallots and fry until golden.
Why this is on our healthy list.
Rich in Plant-Based Protein
Moong dal is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Promotes Digestive Health
The high fiber content in moong dal and coconut aids digestion, helps prevent constipation, and supports a healthy gut microbiome.
Provides Healthy Fats
Coconut and coconut oil provide medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and can provide a quick source of energy.
Anti-Inflammatory Properties
Spices like turmeric (containing curcumin) and garlic have potent anti-inflammatory and antioxidant properties, which help combat cellular damage in the body.
Frequently asked questions
It's the first course of a Kerala Sadhya (feast), served on a banana leaf with hot steamed rice and a spoonful of ghee. It's also a common side dish for everyday meals with rice and other curries like sambar or thoran.