Kerala Parippu Curry – Onam Sadya Special

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. 🙂

Nadan Kerala Parippu Curry

How to Make Nadan Kerala Parippu Curry

Kerala Parippu Curry - Onam Sadya Recipe
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Kerala Parippu Curry - Onam Sadya Special
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Nadan Kerala Parippu Curry is the traditional Dal that is served at festive meals such as Onam Sadya.
Course: Mains
Cuisine: Indian
Servings: 2 Cups
Author: Aruna
Ingredients
  • Cup Moong Dal - 1/2
  • Cup Grated Coconut - 1/4
  • Green Chillies - 2 or 3
  • tsp Cumin - 1
  • tsp Turmeric - 1/4
  • Red Chillies - 2
  • tsp Mustard Seeds - 1
  • tsp Coconut Oil or Ghee - 1
  • Salt to Taste
Instructions
To Make the Masala for the Kerala Parippu Curry
  1. Grind the coconut, cumin seeds, and green chillies into a smooth paste. Use with a little water, if required.
Making the Kerala Parippu Curry
  1. Over medium flame, dry roast the moong dal till it becomes aromatic and turns light brown.
  2. Wash the moong dal and pressure cook in 1 cup water for about 3 whistles or till is completely mashed.
  3. Using a heavy ladle, mash the dal well.
  4. Add salt, turmeric, and the ground coconut paste.
  5. Add about 1/2 cup water.
  6. Mix well.
  7. Over a medium flame, bring the Parippu Curry to a gentle boil.
  8. Let the dal boil for 3 to 4 minutes.
  9. Turn off and set aside.
Tempering
  1. Heat the ghee or coconut oil.
  2. Add the mustard seeds and let them splutter.
  3. Add the split red chillies and curry leaves.
  4. Mix well and stir-fry for a few seconds.
  5. Add the tempering to the Kerala Parippu Curry.
  6. Enjoy with some hot steamed rice and a generous spoonful of ghee.
Recipe Notes

The dal will thicken with time and so let it be a little runny initially.

 

 

 

Pineapple Kichadi | Pineapple Pachadi – Onam Sadya Recipe

Pineapple Pachadi or Pineapple Kichadi - Kerala Onam Sadya Recipe - Kerala Onam Sadya Recipe

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 Pachadi or Pineapple Kichadi - Kerala Onam Sadya Recipe - Kerala Onam Sadya Recipe
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Pineapple Kichadi or Pineapple Pachadi
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
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.
Course: Pachadi
Cuisine: Indian, Kerala
Servings: 4
Author: Aruna
Ingredients
  • 1 Cup Small Pineapple Pieces
  • 1.5 Cups Yogurt or Dahi
  • 1/3 Cup Grated Coconut
  • 2 or 3 Green Chillies
  • 2 Large Pinches Turmeric Powder
  • 1 tsp Sugar Optional
  • 1 tsp Cumin Seeds
  • 1/2 tsp Mustard Seeds
  • 2 Red Chillies
  • 6 to 8 Curry Leaves
  • 1 tbsp Coconut Oil
  • Salt to Taste
Instructions
Cooking the Pineapple Pieces for the Pachadi
  1. Slit the green chillies.
  2. Cook the pineapple pieces along with the green chillies in about 1/2 to 2/3 up water till they are cooked.
  3. While the pineapple pieces are still warm, add the sugar and turmeric.
  4. Mix well. Ensure that the sugar has dissolved.
  5. Set aside.
Making the Yogurt Gravy
  1. Beat the yogurt till it is smooth.
  2. Grind the coconut and cumin into a coarse paste along with a little water.
  3. Add the paste to the yogurt and mix well.
  4. Add salt and mix well.
Method to Make the Pineapple Pachadi
  1. Add the cooked pineapple pieces to the spiced yogurt.
  2. Mix well.
  3. Heat 1/2 tbsp oil.
  4. Add mustard seeds and wait till they splutter.
  5. Add the split red chillies and curry leaves.
  6. Stir-fry for a few seconds.
  7. Add the tempering to the Pineapple Kichadi | Pineapple Pachadi.
Recipe Notes

You could also grind the green chillies along with the coconut and cumin instead of adding it whole.

 

Pineapple Kichadi or Pineapple Pachadi - Onam Sadya

Kollu Poriyal or Muthira Upperi – Weight Loss Recipe

Muthira Upperi, Kollu Poriyal, Ulava Kobbari Kura - Weight Loss Recipe

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

Muthira Upperi, Kollu Poriyal, Ulava Kobbari Kura - Weight Loss Recipe
Print
Kollu Poriyal or Sundal, Muthira Upperi or Thoran - Weight Loss Recipe
Prep Time
8 hr
Cook Time
10 mins
Total Time
8 hr 10 mins
 
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. 🙂
Course: Main
Cuisine: South Indian
Servings: 4
Author: Aruna Panangipally
Ingredients
  • 3/4 Cup Horse Gram, Kollu, Ulava, Muthira, or Kulith
  • 1/2 Cup Grated Coconut
  • 1 Small Onion (Optional, omit for Sundal)
  • 3/4 tsp Mustard Seeds
  • 3/4 tsp Red Chilli Powder
  • 1/4 tsp Turmeric Powder
  • 1 tbsp Oil
  • Salt to Taste
Instructions
The Basic Preparations
  1. Wash and soak the horse gram in 2 cups water for at least 8 hours.
  2. Pressure cook the horse gram till it is cooked. The horse gram should break when pressed but not be mushy.
  3. Drain and save the water in which the horse gram was cooked to make Ulava Charu or Kollu Rasam.
  4. Set aside the drained and cooked horse gram.
  5. If you are using onion, peel and chop to 1/4" pieces.
Method to Make Kollu Poriyal or Sundal, Muthira Upperi or Thoran
  1. Heat the oil.
  2. Add mustard seeds and wait till they splutter.
  3. Add the onion pieces and stir-fry till transparent.
  4. Add the cooked horse gram.
  5. Stir-fry for 5 to 7 minutes till the water (if any) evapourates.
  6. Add the chilli powder, turmeric, and salt.
  7. Mix well.
  8. Turn off the heat.
  9. Add the grated coconut and mix well.
  10. Serve warm or at room temperature; by itself or then with rotis.

Kollu Poriyal, Ulava Kobbari Kura, Muthira Upperi, Muthira Thoran

Ada Pradhaman – Onam Special Recipe from Kerala

Ada Pradhaman - Onam Recipe
Ada Pradhaman – Onam Recipe

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.

You will find more delicious dishes in this Collection of Onam Sadya Recipes!

How to Make Ada Pradhaman for Onam Sadya

Serves: 4

Time: 30 Minutes

Ingredients

  1. Ada – 1/2 Cup
  2. Thick Coconut Milk – 1.5 Cups
  3. Grated Jaggery – 1.5 Cups
  4. Coconut Pieces (1/4″ thin pieces) – 2-3 tbsp
  5. Cashews – 10 to 12
  6. Chukku or Dry Ginger Powder – 1/4 tsp
  7. Roasted Cumin Powder – 1/4 tsp
  8. Green Cardamom – 4 or 5
  9. Ghee – 1 tbsp

Ada Pradhaman Recipe from Kerala

Method to Make Ada Pradhaman

  1. The Basic Preparations
    1. Peel and powder the green cardamom.
    2. Split the cashews.
    3. Heat 1 tbsp ghee.
    4. Stir-fry the coconut pieces in ghee till they start to brown.
    5. Remove and set aside,
    6. Stir-fry the cashews in ghee till they start to brown.
    7. Remove and set aside.
  2. Preparing the Ada
    1. Dilute 1/2 cup coconut milk with 2/3 cup water.
    2. Bring the diluted coconut milk to a boil.
    3. Add the ada to the boiling coconut milk.
    4. Over low flame, cook till the ada is cooked.
    5. Set aside.
  3. Making the Jaggery Syrup
    1. In a heavy bottomed vessel, add the grated jaggery and 1/2 cup water.
    2. Heat till the jaggery is melted.
    3. Turn off the heat.
    4. Add the chukku podi, cardamom powder, and cumin powder.
  4. Making the Ada Pradhaman
    1. In a heavy bottomed vessel, add the melted jaggery and cooked ada (along with all the liquid).
    2. Add the rest of the coconut milk.
    3. If the Ada Pradhaman is very thick, add a little water.
    4. Simmer over a medium flame for 5 to 7 minutes.
  5. Add the fried cashews and coconut.
  6. Serve warm or at room temperature.
Ada Pradhaman for Onam and Vishu
Ada Pradhaman for Onam and Vishu

 

A Collection of Onam Sadya Recipes

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 Race held 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.
  • Vendakka Kichadi – Fried okra in yogurt seasoned with coconut.
  • Pineapple Kichadi or Pineapple Pachadi – Cooked pineapple in coconut-spiced yogurt
  • Ela Neer Payasam – A wonderful dessert made with coconut water.
  • Pal Payasam – A traditional milk pudding.
  • Palada Payasam – A traditional milk pudding made with steamed rice flakes known as ada.
  • Ela Ada – A traditional sweet that is essentially rice flour parcel stuffed with coconut and jaggeryfilling.
  • Pasi Paruppu Payasam – A yummy moong dal payasam.
  • Beans Thoran – A simple dry curry with french beans and coconut.
  • Beans and Carrot Thoran – Add some carrot to the beans thoran for a splash of colour and a touch of sweetness.
  • Cabbage Thoran – The perennial favourite among thorans.
  • Theeyal – You can make this with an assortment of vegetables such as bitter gourd, okra, and shallots.