Parippu Curry

Parippu Curry

Parippu Curry

Veg

The opening course of the Kerala Sadya: split moong dal or toor dal cooked until soft with cumin and turmeric, then blended with coconut paste and tempered in ghee. Poured over rice and topped with a spoon of pure ghee — the ritual first act of sitting down to eat in Kerala.

Cuisines

Travancore Kerala Kerala Christian Malabar

Best for

Lunch Dinner

Build a full meal around Parippu Curry

Get a matched combo of sides and accents

Recipe

Prep: 10 min Cook: 30 min Total: 40 min 2-3 servings

Ingredients

Toor Dal 1/2 cup Toor Dal
water 1 cup Water
turmeric powder 1/4 teaspoon Turmeric powder
Coconut Milk 1 cup Coconut Milk , thick
coconut oil 1 tablespoon Coconut oil
Mustard Seed 1/2 teaspoon Mustard Seed
Red Chili 2 Red Chili , dried
Curry Leaf 1 sprig Curry Leaf
asafoetida 1 pinch Asafoetida
Garlic 1 clove Garlic , finely chopped
Onion 1 small Onion , finely chopped
salt 1 to taste Salt

Instructions

  1. 1 Rinse the toor dal thoroughly under running water.
  2. 2 In a pressure cooker, add the rinsed toor dal, water, and turmeric powder.
  3. 3 Cook the dal for 2-3 whistles or until it becomes soft and mushy.
  4. 4 Once the pressure releases, open the cooker and mash the dal lightly.
  5. 5 Add coconut milk to the cooked dal and mix well.
  6. 6 In a small pan, heat coconut oil over medium heat.
  7. 7 Add mustard seeds and let them splutter.
  8. 8 Add dried red chilies, curry leaves, and asafoetida, sauté for a few seconds.
  9. 9 Add chopped garlic and onion, and sauté until the onion turns golden brown.
  10. 10 Pour the tempering over the dal and mix well.
  11. 11 Season with salt to taste and simmer for 5 minutes.
  12. 12 Serve hot with steamed rice.

Tips

For a richer flavor, you can add a small piece of jaggery while simmering the curry.