Kerala Parippu Curry is a traditional Moong Dal curry of Kerala that finds its place in a sadya. Otherwise called as 'Parippu koottan', it is relished by Keralites with ghee and plain steamed rice. The green gram dal (moong dal) is pressure cooked along with turmeric powder and then thick coconut paste is added to it.
Make sure that proper amount of water is used to achieve a thick, delicious curry.
It is rich in dietary fibre and high in water content, making it a good option for people who watch their weight.
1 cup (100 g ) - Green gram dal (Moong dal), washed
2.5 cups (300 ml) - Water
1/2 tsp - Cooking oil
2 pinches (or 1/4 tsp) - Turmeric powder
3/4 tsp (or to taste) - Salt
2-3 tsp - Ghee
For Coconut Paste:
1/2 cup (5 tbsp) - Fresh coconut
1 big or 2 small - Green chillies (grated)
1 tsp - Jeera (cumin seeds)
1 pinch - Turmeric powder
3 tbsp - Water
Make a smooth and thick paste in a mixer
How to Make Kerala Parippu Curry
Wash dal. Drain out water. Spread it over a kitchen towel for drying.
Roast the dal in an iron kadai on a low to medium heat till it becomes light golden in colour, while stirring constantly. Remove from heat.
Place the dal in a pressure cooker with 2.5 cups / 300 ml of water. Add oil and turmeric powder. Reduce the heat to low after 2nd whistle and cook for 10 minutes. Allow the cooker to cool naturally.
Add the coconut paste into the dal. If the cooked dal is very thick in consistency and without any dal stock (cooked water), then adjust with 1/2 cup (100 ml) water along with coconut paste. If the cooked dal is medium thick (almost pouring consistency), then add 1/4 cup (50 ml) water.
Add salt to taste, mix well and boil on a low heat for 10 minutes. Parippu curry should be medium thick in consistency (not like normal north Indian dal).
Serve with rice. Sprinkle 1 tsp ghee when serving.
Recipe Courtesy: Niya's World
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An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.