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Parippu Curry Recipe For Onam Sadya
Have you ever tried the Onam Sadya? You will be amazed to find some the most mouthwatering dishes served on the same plate. The Sadya is the most important part of the Onam festival. Various delicacies of Kerala are served on the banana leaf, and each of them taste equally unique and tasty.
The Kerala style parippu curry is also a part of the Onam Sadya. Parippu curry is nothing but a delicious variety of dal which is eaten with rice and ghee. The specialty of this parippu curry is that the dal is cooked with a spiced coconut mixture, which lends a delectable flavour to this dish.
Try out this Kerala style parippu curry at home and enjoy the taste of the Sadya.
Serves: 3-4
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients
- Moong dal- ½ cup
- Turmeric powder- ½ tsp
- Coconut- ½ cup (grated)
- Cumin seeds- ½ tsp
- Shallots (baby onions)- 2
- Green chillies- 3
- Coconut oil- 1tbsp
- Mustard seeds- ½ tsp
- Onion- 1 (sliced)
- Dry red chilli- 1 (torn into pieces)
- Curry leaves- 8-10
- Salt- as per taste
- Water- 3 cups
Procedure
- Heat a pan and roast the moong dal on medium heat till it turns golden brown in colour. Then transfer the dal on a plate and keep it aside.
- Grind the coconut, shallots, green chillies and cumin seeds with about two tablespoon of water into a thick paste. Keep it aside.
- Pressure cook the moong dal with water, turmeric powder and salt. Wait for 3 whistles and then switch off the flame.
- Once the cooker cools down, open the lid and mash the dal with the back of the spatula.
- Transfer the dal into a pan and let it cook on a medium flame for 5 minutes.
- Add the prepared ground coconut mixture to the dal and mix well.
- Cook it for about 5-6 minutes on a medium flame.
- Heat oil in another pan and add the mustard seeds, dry red chillies, curry leaves and onion slices. Fry for 2-3 minutes on a medium flame and then add this tempering to the dal.
- Mix well and switch off the flame.
Serve this delicious Kerala style parippu curry with rice in the Onam Sadya.
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