Parippu Curry is a must have for Onam Sadya. Today I am presenting a traditional version made with Whole Green Moong (Cherupayar) that is roasted and crushed. This is because the roasting of the green moong gives this a nice smoky and nutty flavour.
In my research into the Kerala Parippu Curry, I discovered that in days of yore, this dish was made with slow roasted and crushed green moong. Having tried it with whole moong, I must confess I prefer this version made with whole green moong to the one made with yellow moong.
Tips to Make a Great Parippu Curry
- Slow roast the green moong to ensure it is roasted evenly and well.
- Crush the roasted green moong to a coarse powder, and then wash well and multiple times to remove the skin that has come off naturally after grinding the whole moong.
Recipes for Onasadya (Sadya on Onam)
Here are few more recipes that are a part of Onasadya that you may also enjoy:
- Pal Payasam in a Pressure Cooker: Pink, Creamy and Decadent
- Nei Payasam | Sharkara Payasam: Temple Style Rice and Jaggery Kheer from Kerala
- Mathanga Erissery | Pumpkin and Black-Eyed Peas in Coconut Gravy (Sadya Recipe)
- Puli Inji | Inji Puli: The Ginger, Tamarind, and Jaggery Chutney
- Inji Thayir – Yogurt with Ginger
- Olan | Ash Gourd & Pumpkin in Coconut Milk
How to Make Kerala Parippu Curry
- Cooking the Whole Moong
- In a heavy-bottomed kadhai, on low heat, dry roast 1/2 Cup Green Moong till it starts to turn brown.
- Set aside to cool.
- In a mixer-grinder, pulse the roasted and cooled green moong till it just starts to break apart. Ensure that you do not powder it.
- Wash the ground moong well under running water till all the peel is washed off.
- Add 1.5 cups of water and pressure cook for 3-4 whistles till the moong is mashable.
- Let the pressure cooker depressurize naturally and then take the dal out.
- Using a heavy ladle or a whisk mix the dal well.
- Add some water to adjust the thickness to pouring consistency. I needed about 1/2 cup water.
- Making the Coconut Masala
- Grind 1/4 cup Grated Coconut, 1-2 spicy green chillies, 1 tsp Cumin, 2-3 Shallots (Madras Onions), and 1-2 cloves of garlic to a fine paste with some water.
- Grind 1/4 cup Grated Coconut, 1-2 spicy green chillies, 1 tsp Cumin, 2-3 Shallots (Madras Onions), and 1-2 cloves of garlic to a fine paste with some water.
- Making the Parippu Curry
- To the cooked and mashed moong dal, add the ground coconut paste and mix well.
- Now bring the dal to a boil and let it simmer for a while.
- In a tempering ladle, heat 1 tsp oil. I used coconut oil.
- Add 1 tsp mustard seeds and let them crackle.
- Next, add 1 tbsp finely sliced shallots and fry them till they are golden brown.
- Turn off the heat.
- Now add 1-2 split red chillies, 1/2 tsp turmeric and a few curry leaves to the tempering and mix well.
- Add the tempering to the simmering Parippu Curry and mix well.
- Let the Parippu Curry simmer for 2-3 minutes and then turn off the heat.
- To the cooked and mashed moong dal, add the ground coconut paste and mix well.
- Serve Parippu Curry with steamed rice and papad.
Recipe for Kerala Parippu Curry
Kerala Parippu Curry (With Whole Green Moong)
This variation of Parippu Curry, an essential part of Onam Sadya, is made with whole moong dal that is roasted and crushed. This process lends this traditional dish a wonderful smoky and nutty flavour.Serve Parippu Curry with steamed red rice and papad, and it is a wholesome meal in itself. Note: You can also substitute the roasted green moong in this dish with unroasted yellow moong or tuvar dal.
Equipment
- Heavy-bottomed Kadhai
- Vessel
- Pressure Cooker
- Heavy Ladle or Whisk
- Tempering Ladle
- Grinder
Ingredients
- 1/2 Cup Green Moong (Whole Moong)
- 2 Cups Water
For the Coconut Paste
- 1/4 Cup Coconut (Grated)
- 1 Green Chillies
- 1/2 tsp Cumin
- 2 Cloves Garlic
- 4 Shallots (Madras Onion)
For Tempering
- 2 tsp Oil (I used Coconut Oil)
- 1/2 tsp Mustard Seeds
- 1 tbsp Shallots (Sliced fine)
- 2 Dried Red Chillies (Broken in half)
- 1/4 tsp Turmeric
- A Few Curry Leaves
Other Ingredients
- Salt as Needed
- Water as Needed
Instructions
Cooking the Whole Moong
- In a heavy-bottomed kadhai, on low heat, dry roast 1/2 Cup Green Moong till it starts to turn brown.
- Set aside to cool.
- In a mixer-grinder, pulse the roasted and cooled green moong till it just starts to break apart. Ensure that you do not powder it.
- Wash the ground moong well under running water till all the peel is washed off.
- Add 1.5 cups of water and pressure cook for 3-4 whistles till the moong is mashable.
- Let the pressure cooker depressurize naturally and then take the dal out.
- Using a heavy ladle or a whisk mix the dal well.
- Add some water to adjust the thickness to pouring consistency. I needed about 1/2 cup water.
Making the Coconut Paste
- Using a little water, grind 1/4 cup Grated Coconut, 1-2 spicy green chillies, 1/2 tsp Cumin, 2-3 Shallots (Madras Onions), and 1-2 cloves of garlic to a fine paste.
Making the Parippu Curry
- To the cooked and mashed moong dal, add the ground coconut paste and some salt. Mix well.
- Now bring the dal to a boil and let it simmer for a while.
- In a tempering ladle, heat 2 tsp oil. I used coconut oil.
- Add 1/2 tsp mustard seeds and let them crackle.
- Next, add 1 tbsp finely sliced shallots and fry them till they are golden brown.
- Turn off the heat.
- Now add 2 split dried red chillies, 1/4 tsp turmeric and a few curry leaves to the tempering, and mix well.
- Add the tempering to the simmering Parippu Curry and mix well.
- Let the Parippu Curry simmer for 2-3 minutes and then turn off the heat.
Serving Suggestions
- Serve Parippu Curry with steamed rice and papad.
Nutrition
Calories: 155 kcalCarbohydrates: 23 gProtein: 7 gFat: 4 gSaturated Fat: 2 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gTrans Fat: 0.01 gSodium: 53 mgPotassium: 453 mgFiber: 6 gSugar: 5 gVitamin A: 129 IUVitamin C: 21 mgCalcium: 58 mgIron: 2 mg
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