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
- 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
- Grind the coconut, cumin seeds, and green chillies into a smooth paste. Use with a little water, if required.
- 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.
- Mix well.
- 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.