In most South Indian festivals, there is always a Dal that is served as a part of the meal. In Andhra, it is plain boiled Tuvar Dal or Mudda Pappu. In Kerala, it is the Kerala Parippu Curry which is an integral part of Onam Sadya.
This is a super simple dish made with boiled Moong Dal and flavoured with a coconut-cumin-green chilli paste and tempered with mustard and red chillies. It cannot get simpler than this and be oh-so-delicious.
Savour this Nadan Kerala Parippu Curry with some hot steamed rice and a dollop of ghee and you will be in heaven. 🙂
How to Make Nadan Kerala Parippu Curry
Kerala Parippu Curry - Onam Sadya Special
Nadan Kerala Parippu Curry is the traditional Dal that is served at festive meals such as Onam Sadya.
CupMoong Dal - 1/2
CupGrated Coconut - 1/4
Green Chillies - 2 or 3
tspCumin - 1
tspTurmeric - 1/4
Red Chillies - 2
tspMustard Seeds - 1
tspCoconut Oil or Ghee - 1
Salt to Taste
To Make the Masala for the Kerala Parippu Curry
Grind the coconut, cumin seeds, and green chillies into a smooth paste. Use with a little water, if required.
Making the Kerala Parippu Curry
Over medium flame, dry roast the moong dal till it becomes aromatic and turns light brown.
Wash the moong dal and pressure cook in 1 cup water for about 3 whistles or till is completely mashed.
Using a heavy ladle, mash the dal well.
Add salt, turmeric, and the ground coconut paste.
Add about 1/2 cup water.
Over a medium flame, bring the Parippu Curry to a gentle boil.
Let the dal boil for 3 to 4 minutes.
Turn off and set aside.
Heat the ghee or coconut oil.
Add the mustard seeds and let them splutter.
Add the split red chillies and curry leaves.
Mix well and stir-fry for a few seconds.
Add the tempering to the Kerala Parippu Curry.
Enjoy with some hot steamed rice and a generous spoonful of ghee.
The dal will thicken with time and so let it be a little runny initially.
So far the only cooking I have done with Pineapple was Pineapple Kesari or Pineapple Sheera. When I posted that recipe on one of the many Facebook food groups that I am a part of, one of the moderators mentioned Pineapple Curry and I have been to meaning to try it ever since. This week I had lots of Pineapple at home and so decided to make Pineapple Kichadi (aka Pineapple Pachadi).
Pachadi or Kichadi is a Kerala-style raita which uses yogurt that has been flavoured with a paste of coconut, cumin and green chillies. There a variety of kichadis that you can make and no Onam or Vishu Sadya is complete without some form of Kichadi.
I have already written about Vendakka Kichadi earlier this year. It is spicy and crunchy. Pineapple Kichadi on the other hand is sweet and quite a delight.
How to Make Pineapple Kichadi | Pineapple Pachadi
Pineapple Kichadi or Pineapple Pachadi
Pineapple Kichadi or Pachadi is made with cooked pieces of pineapple in a yogurt gravy that has been spiced with a paste of coconut, green chillies, and cumin.
1CupSmall Pineapple Pieces
1.5CupsYogurt or Dahi
2 or 3Green Chillies
2Large PinchesTurmeric Powder
6 to 8Curry Leaves
Salt to Taste
Cooking the Pineapple Pieces for the Pachadi
Slit the green chillies.
Cook the pineapple pieces along with the green chillies in about 1/2 to 2/3 up water till they are cooked.
While the pineapple pieces are still warm, add the sugar and turmeric.
Mix well. Ensure that the sugar has dissolved.
Making the Yogurt Gravy
Beat the yogurt till it is smooth.
Grind the coconut and cumin into a coarse paste along with a little water.
Add the paste to the yogurt and mix well.
Add salt and mix well.
Method to Make the Pineapple Pachadi
Add the cooked pineapple pieces to the spiced yogurt.
Heat 1/2 tbsp oil.
Add mustard seeds and wait till they splutter.
Add the split red chillies and curry leaves.
Stir-fry for a few seconds.
Add the tempering to the Pineapple Kichadi | Pineapple Pachadi.
You could also grind the green chillies along with the coconut and cumin instead of adding it whole.
Horse Gram (Ulava in Telugu, Kulith in Marathi, Kollu in Tamil, and Muthira in Malayalam) is a power-packed lentil about which I have already written about in my earlier post on Ulava Charu or Kollu Rasam. It is iron- and protein-rich; helps lower blood pressure, manage weight, and control diabetes. And this is just what I have discovered so far. 🙂
When I made Ulava Charu, I had soaked a lot of horse gram and saved most of it to make this stir-fry. Variously called Muthira Upperi, Muthira Thoran, Kollu Poriyal, Kollu Sundal, and Ulava Kobbari Kura; this simple dish can be had with rotis or then just by itself (which is what I do).
As always heed this warning, eat it in small quantities as it generates tremendous amount of heat in the body.
How to Make Muthira Upperi, Muthira Thoran, Kollu Poriyal, and Ulava Kobbari Kura
Kollu Poriyal or Sundal, Muthira Upperi or Thoran - Weight Loss Recipe
Horse Gram (Ulava in Telugu, Kulith in Marathi, Kollu in Tamil, and Muthira in Malayalam) is a power-packed lentil that is iron- and protein-rich, helps lower blood pressure, manage weight, and control diabetes. And this is just what I have discovered so far. 🙂
Author: Aruna Panangipally
3/4CupHorse Gram, Kollu, Ulava, Muthira, or Kulith
1Small Onion(Optional, omit for Sundal)
3/4tspRed Chilli Powder
Salt to Taste
The Basic Preparations
Wash and soak the horse gram in 2 cups water for at least 8 hours.
Pressure cook the horse gram till it is cooked. The horse gram should break when pressed but not be mushy.
Ada Pradhaman is an essential part of Onasadya (also known as Onam Sadya). It is essentially a rich payasam/kheer where ada (steamed rice flour flakes) are cooked in a wonderful mix of jaggery and coconut milk. It is super simple to make and just as delicious. You could also try its cousin Palada Pradhaman which is cooked in milk and sugar.
I made this for Onam this year. However, with Varalakshmi Vratam coinciding with Onam this year, I was pressed for time and am posting it now, when I have time to catch a breath!
I also made it with store-bought coconut milk and so this recipe reflects those measures.
This year Onam will be celebrated from September 13, 2016. Celebrated in Kerala as a 10-day festival of which the last 4 days are the most important. For me one of the most wonderful sights during Onam is the Pookalam or an elaborate rangoli made with flowers. One of the main tourist attractions in this season is the snake boat race, called Vallamkali, the most famous of which is the Nehru Trophy Boat Raceheld near Alappuzha (Alleppey).
As with all Indian festivals, Onam is celebrated with a traditional meal called Onam Sadya or Onasadya. Here are a few Onam Sadya recipes that you could try:
Mambhazha Puliserry – A buttermilk based stew with ripe mangoes. This dish can also be made with a whole lot of different vegetables such as red pumpkin and ash gourd.
Olan – A coconut milk based stew with pumpkin, as gourd, and cow peas.
Kalan – Yet another buttermilk based stew; this time with raw banana and yam.
Avial – A mixed vegetable stew cooked with a coconut-cumin-green chilli paste and yoghurt.
Puli Inji – A tangy chutney with ginger, tamarind, and jaggery.