Parippu Curry is a classic Kerala dal made with moong dal and coconut, and is a must-have in every Onam Sadya. It is light, mildly spiced, light, and comforting with a drizzle of ghee over rice.
Other Kerala recipes that we love to make include Kerala Banana Chips, Moru Kachiyathu and Mambazha Pulissery.
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What is Parippu Curry?
Parippu Curry is a simple yet comforting Kerala-style dal made with moong dal, coconut, shallots and spices. It is an integral part of the traditional Kerala Sadya (a vegetarian feast).
It is one of the easiest sadya dishes and can be made in no time. It is nothing but a simple cooked dal flavored with coconut, green chillies and cumin paste and seasoned with mustard, curry leaves and shallots.
Compared to the spicy dals from other parts of India, this Kerala parippu curry is light, creamy, and easy to digest, which makes it a staple not just for Onam Sadya but also for everyday meals in Kerala. This pairs so well with Kerala matta rice.
Parippu is usually served with other traditional Sadya dishes like Pumpkin Thoran, Cucumber Kichadi, Avial, Vendakka Thoran, Beetroot Pachadi and Varutharacha Sambar.
Why You'll Love This Recipe
- It's simple, comforting and wholesome.
- Made with simple ingredients you probably already have.
- Perfect for Onam Sadya or any weekday meal.
- Naturally vegan, gluten-free, and protein-rich.
Ingredients & Substitutions
Moong Dal - Split yellow moong dal is the main ingredient. You can replace it with toor dal as well.
Fresh Coconut - Use fresh coconut for the best results. You can also use frozen coconut if you don't have fresh one, thaw it before grinding.
Shallots - These tiny red onions add a lovely flavor and texture to the parippu. If you can't find shallots, you can replace them with your regular onion. Try to use shallots for the authentic taste.
Chillies - You will need both green chilies and dried red chillies. You can adjust the quantity depending on your spice tolerance.
Spices - You will need mustard seeds for tempering and cumin seeds for the spice paste. Do not skip them. You will also need a little bit of turmeric powder, which adds a lovely yellow color to the dish.
Curry Leaves - These are essential for authentic flavor. If you can't find them, you can omit them, but the flavor will not be the same. Frozen curry leaves or dried curry leaves will also work.
Coconut Oil - This is the traditional cooking oil for Kerala dishes. If you don't have it, you can use any neutral oil.
A full ingredient list with exact measurements can be found in the recipe card below.
How to Make Parippu Curry
Gently roast ½ cup of moong dal in a heavy-bottomed pan or pressure cooker for a few minutes or until aromatic.
Let the roasted lentils cool slightly and wash them with plenty of water. Drain water.
Once the pressure cooker's pressure is released naturally, open the lid and mash the dal. Keep it aside.
To make the coconut-spice paste, combine fresh coconut, cumin seeds and green chillies in a blender jar.
Grind into a paste using little water.
Add the coconut paste, a little water and salt to the mashed dal. Mix everything well. Add more water to adjust the consistency.
Let it boil for about 5 minutes and turn off the flame.
Heat oil in a small pan or tadka pan. Add mustard seeds and let them splutter. Add red chillies, sliced shallots and curry leaves.
Sauté until shallots are translucent.
Add the seasoned ingredients over the dal and mix well.
Serve hot with rice and papad.
Tips & Notes:
Do not skip roasting the lentils. It makes the curry aromatic and gives a nutty flavor.
The dal should be well-cooked. Make sure you mash it with the back of the spoon.
Use fresh coconut if possible, as it makes a difference in flavor. Frozen grated coconut also works, but fresh coconut always gives the best and authentic taste.
Parippu curry should not be too thick or too runny. Remember, it will thicken more as it cools. Add a splash of hot water if it thickens too much.
Storage suggestions:
Parippu curry tastes best fresh. It keeps well in the refrigerator for 1-2 days. Reheat it gently with a splash of hot water before serving.
Serving suggestions:
Parippu curry tastes best with hot steamed rice, ghee and papad. You can serve it during festivals like Onam and Vishu.
You can also pair it with a simple stir-fry for a satisfying weekday lunch.
FAQs
Parippu curry is a simple and comforting Kerala dal made with moong dal (split yellow lentils), coconut, chilies, spices and shallots.
In English, parippu curry can be called Lentil Curry. Parippu means dal or lentils in Malayalam. It refers to a mild and comforting lentil curry that is part of almost every Kerala meal.
Traditionally, lentil curry is made with moong dal, but you can absolutely use toor dal.
During Onam Sadya, parippu curry is the first curry served on the banana leaf. It is served with hot steamed rice and a drizzle of ghee before moving on to the other curries such as Vazhakka Thoran, Jackfruit Mezhukkupuratti, and Instant Pot Avial.
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Parippu Curry (Kerala Lentil Curry)
Ingredients
- ½ Cup Moong Dal
- ¼ Teaspoon Turmeric Powder
- ½ Teaspoon Coconut Oil
- Salt to taste
For Coconut Paste
- ½ Cup Fresh Grated Coconut
- ½ Teaspoon Cumin Seeds
- 1 Green Chilli
For Tempering
- 1 Tablespoon Coconut Oil
- ½ Teaspoon Mustard Seeds
- 2 Dried Red Chillies
- 6-7 Shallots sliced
- 1-2 Sprigs Curry Leaves
Instructions
- Gently roast ½ cup of moong dal in a heavy-bottomed pan or pressure cooker for a few minutes or until aromatic.
- Let the roasted lentils cool slightly and wash them with plenty of water. Drain water.
- Add 1.5 cups of water, turmeric and a little bit of oil to the rinsed dal and pressure cook for 3-4 whistles.
- Once the pressure cooker's pressure is released naturally, open the lid and mash the dal. Keep it aside.
- To make the coconut-spice paste, combine fresh coconut, cumin seeds and green chillies in a blender jar.
- Grind into a paste using little water.
- Add the coconut paste, a little water and salt to the mashed dal. Mix everything well. Add more water to adjust the consistency.
- Let it boil for about 5 minutes and turn off the flame.
- Heat oil in a small pan or tadka pan. Add mustard seeds and let them splutter. Add red chillies, sliced shallots and curry leaves.
- Sauté until shallots are translucent.
- Add the seasoned ingredients over the dal and mix well.
- Serve hot with rice and papad.
Video
Notes
Nutrition
Nutrition values are estimates only.
arthi says
looks delicious..
Gopika Ram says
Wow.. love the look of the curry. 🙂
Happy Onam dear 🙂
notyet100 says
Happy festival,this looks so good
divya says
Healthy & creamy one. Looks fantastic.
Premalatha Aravindhan says
wow delicious curry,luks yum...
Amina Khaleel says
Visiting your blog for the first time.. the curry looks delicious...
SG says
Love Kerala food!