Parippu curry is a dish that originated in Kerela. It is usually made with moong dal and coconut. There are other dals that can be used depending on the availability. It is one of the main dishes served during the feast at the Onam Sadhya. Moong dal is cooked well and then concocted with coconut-chili paste. The Parippu curry is tempered with coconut oil, mustard, curry leaves, and shallots. It’s a dal mixed with hot steaming rice.
One of the major limelight of the festival of Onam is the Sadhya which is also referred to as Onasadya. An array of Kerala delicacies are served on a banana leaf. Sadya means ‘banquet’. It is an elaborate feast that includes various vegetarian dishes, dishes with lentils, curries, pickles, etc. Parippu curry is at the center of this elaborate feast.
The lentil is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about 40 cm tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the majority of world production comes from Canada and India, producing 58% combined of the world total.
Preparation time: 20 minutes
Cooking time: 30 minutes
Servings: 4
Ingredients:
For Dal:
- ½ cup moong dal (yellow split gram)
- A pinch of turmeric powder
For Ground Coconut Paste:
- ⅓ grated coconut
- ½ tsp cumin seeds
- 1 shallot/ baby onion
- 2 green chili (as per taste)
For Tempering:
- 1 tsp coconut oil
- ¼ tsp mustard seeds
- 2 shallots/ baby onions
- 1 red chili
- 1 sprig of curry leaves
Method:
- Wash moong dal
- Add turmeric powder
- Add 2 cups of water
- Transfer to cooker
- Cook the dal over 4- 5 whistles
- Once done let the pressure out from the cooker
- Open the cooker and mash the dal with a muddler
Preparing Ground Coconut Mixture:
- In a grinder, add coconut
- Add cumin seeds, green chili, and shallots
- Add 1-2 tbsp of water and grind into a smooth paste
- Once done set aside
Preparing the Parippu:
- In a pan, add the ground coconut mixture
- Add the cooked dal
- Add salt and a cup of water
- Mix everything well
- Let this mixture cook on low flame for 5 minutes
- Keep string at regular intervals to prevent it from sticking to pan
- Once it has mixed well, turn off the heat
Preparing Tempering:
- In a pan heat oil
- Once hot add mustard seeds and let them sputter
- Add shallots
- Add curry leaves and red chili
- Mix this till shallots turn golden brown
- Once done, pour this mixture over dal
The mung bean, alternatively known as the green gram, is a plant species in the legume family. The mung bean is mainly cultivated in East, Southeast and South Asia. Mung beans are high in nutrients and antioxidants, which may provide health benefits. In fact, they may protect against heat stroke, aid digestive health, promote weight loss and lower “bad” LDL cholesterol, blood pressure and blood sugar levels.