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Cornmeal Tomato Upma / Bhath

Cornmeal Tomato Upma / Bhath


Ingredients :Cornmeal : 1 cup
Water : 2 cups
Ripe Tomatoes : 2 medium sized
Green Chillies : 2 - 3
Dried Red Chilli : 1
Curry Leaves : 1 sprig
Mustard Seeds : ½ tsp
Handful of Cashews or peanuts
Chana Dal : 1 tsp
Urad Dal : 1 tsp
Salt to taste
Oil : 2 tbsp

Method :

Heat oil in a heavy bottomed pan and add the mustard seeds, chana dal and urad dal and let them splutter. Add the chopped green chillies, cashews, red chillies and curry leaves and fry for 2 minutes. Then add the finely chopped tomatoes. Cover and cook till the tomatoes are pulpy. Meanwhile, dry roast the cornmeal for a couple of minutes and set aside. Add water to the tomato mixture and bring to a boil. Reduce the flame to low, add the salt and roasted cornmeal and mix well. Cover with a lid and cook until soft and done. Switch off the heat and serve with fresh yogurt or coconut chutney.

  • You can also check other Upma recipes here
  • Check out other recipes of Cornmeal here
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I am sending this recipe to "WWC - Cornmeal For Breakfast Event" hosted by Anu and started by Sanjeeta.

Carrot Pesarapappu Koora ~ Carrot Moong Dal Curry


Ingredients :Chopped Carrots : 1 cup
Split Moong Dal : 1 tbsp
Green Chillies : 2 or 3
Dried Red Chillies : 1
Curry Leaves : 1 sprig
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Turmeric Powder : ⅛ tsp
Salt to taste
Oil : 2 tsp

Method :Wash and soak the moong dal in water for 5 minutes and set aside. Heat oil in a frying pan. Add the mustard seeds, chana dal and urad dal and let them splutter. Then add the split green chillies, red chilli and curry leaves and fry for a few seconds. Now add the chopped carrots, soaked moong dal and turmeric powder and fry for a minute. Sprinkle handful of water, close with a lid and cook until the pieces become tender. When it's done, add the salt and mix well. Switch off the flame and serve hot with roti or rice.

  • You can also check other Curry recipes here
  • Check out other recipes of Carrots here
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Quick Poha Chat


Ingredients :Thin Poha : 1 cup
Tomato : 1 small sized
Onion : 1 small sized
Roasted Bengal Gram : 1 tbsp
Red Chilli Powder : ½ tspLemon Juice : 2 tbsp
Cilantro : 2 sprigs
Salt to taste

Method :

Peel and chop the onion into small pieces and keep aside. Wash and chop the tomato into small pieces. Put the poha in a wide bowl. Add the chopped onion, chopped tomato, salt, red chilli powder, chopped coriander leaves and lemon juice. Mix very well and serve immediately.

  • You can also check other Chat recipes here
  • Check out other recipes of Poha here
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Sajja Sunni ~ Pearl Millet and Jaggery Laddu

Ingredients :Pearl Millet / Sajjalu / Kambu : 1 cup
Powdered Jaggery : 1 cup
Melted Ghee : ½ cup

Method :

Dry roast the pearl millet on a low flame until brown color. Switch off the flame and allow them to cool. Grind the roasted pearl millet into a powder. Add the powdered jaggery to it and grind again. Transfer the mixture into a bowl and add the warm melted ghee and mix very well. Shape the mixture into small round balls and store in a airtight container. Serve as a sweet snack.

Other Names : Kambu Ladoo, Saje Unde, Sajja Sunnundalu, Pearl Millet Laddoo, Bajra Laddu

Avial Recipe - Kerala Style Aviyal Recipe - How to make Avial - Onam Sadya Recipes

avial recipe, how to make avial, recipe for avial, recipe of avial, onam sadya recipe
Authentic Kerala Avial ~ Mixed Vegetables in Coconut and Yogurt Gravy
How to make Kerala Avial Recipe
 
Prep Time: 5 mins    |  Cook time: 20 mins    |  Serves: 4Author:Hari Chandana P
Cuisine: Kerala
Recipe type: Side dish
Ingredients:
  • 2.5 - 3 cups Mixed vegetables (like carrots, beans, potatoes, drumstick, snake gourd, plantain, yellow cucumber, bottle gourd
  • ½ cup Thick Yogurt
  • ¼ teaspoon Turmeric Powder
  • Salt to taste

 Grind Together:

  • ¾ to 1 cup Fresh Coconut
  • 4 - 6 Green Chillies
  • ½ teaspoon Cumin Seeds
  • 6 Shallots or 1 small onion (optional)

 For Tempering:

  • 1 tablespoon Coconut Oil
  • 1 Sprig Curry Leaves
aviyal recipe, how to make aviyal, avial preparation, onam sadya recipes, kerala recipes

Instructions:

  1. In a saucepan, add the chopped vegetables, turmeric powder and water and cook till almost done.
  2. Grind the coconut, shallots, cumin seeds and green chillies into a paste.
  3. Add this ground coconut mixture to the cooked vegetables and mix well.
  4. Then add salt and let it cook for a few minutes.
  5. Now add the beaten yogurt and switch off the flame. Combine well.
  6. Heat a tablespoon of coconut oil for seasoning. Add curry leaves and saute for a couple of seconds. Pour it over the vegetable mixture and mix well.
  7. Serve with rice.

You might also like to check these recipes:

Masoor Dal Chutney

Erra Kandi Pappu Pachadi ~ Red Lentils Chutney

Ingredients :

Masoor Dal / Red lentils : ½ cup
Dried Red Chillies : 4 to 6
Tamarind : Small piece
Cumin Seeds : ½ tsp
Salt to taste
Oil : ½ tsp

Method :

Heat oil a heavy bottomed pan. Add the masoor dal, cumin seeds and red chillies and roast them on low flame till they turn into light golden color. Switch off the flame and allow it to cool. Grind the roasted dal, tamarind and salt to a coarse paste by adding water. Transfer the chutney into a bowl. Serve with hot steamed rice and dollop of ghee.

Parippu Curry (Kerala Lentil Curry)

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.

kerala style parippu curry in a stone bowl topped with a red chilli and curry leaves and placed on banana leaf
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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

Ingredients are needed to make traditional kerala parippu curry

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

moong dal is roasting in a pressure cooker

Gently roast ½ cup of moong dal in a heavy-bottomed pan or pressure cooker for a few minutes or until aromatic.

water and turmeric added to the rinsed moong dal

Let the roasted lentils cool slightly and wash them with plenty of water. Drain water.

cooked and mashed moong dal in a pressure cooker

Once the pressure cooker's pressure is released naturally, open the lid and mash the dal. Keep it aside.

fresh coconut, cumin seeds and green chilli in a blender jar

To make the coconut-spice paste, combine fresh coconut, cumin seeds and green chillies in a blender jar.

coconut-spice paste in a blender jar

Grind into a paste using little water.

coconut-spice paste added to the cooked dal

Add the coconut paste, a little water and salt to the mashed dal. Mix everything well. Add more water to adjust the consistency.

Dal and coconut-spiced mixture is simmering in a pressure cooker.

Let it boil for about 5 minutes and turn off the flame.

Shallots, red chillies, curry leaves added to a tempering in a small clay pan.

Heat oil in a small pan or tadka pan. Add mustard seeds and let them splutter. Add red chillies, sliced shallots and curry leaves.

shallots are sauteed along with red chillies and curry leaves in a small clay pan.

Sauté until shallots are translucent.

Sauteed shallots are added to the prepared dal-coconut mixture in a pressure cooker.

Add the seasoned ingredients over the dal and mix well.

A ladle full of parippu curry

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.

Sadya parippu curry in a bowl on a banana leaf

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.

A bowl full of classic parippu curry topped with red chilli and curry leaves

FAQs

What is Parippu Curry made of?

Parippu curry is a simple and comforting Kerala dal made with moong dal (split yellow lentils), coconut, chilies, spices and shallots.

What is the English name of parippu curry?

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.

Can we use toor dal for parippu curry?

Traditionally, lentil curry is made with moong dal, but you can absolutely use toor dal.

What is Parippu for Onam Sadya?

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.

More Kerala Recipes:

If you tried this Kerala Parippu Curry Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments. Thanks for visiting my blog today!

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5 from 1 vote

Parippu Curry (Kerala Lentil Curry)

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.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Indian, Kerala, South Indian
Keyword: kerala sadya recipes, Onam Sadya Recipes, parippu curry recipe
Servings: 4
Calories: 193kcal
Author: Hari Chandana Ponnaluri

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

Do not skip roasting the lentils. It makes the curry aromatic and gives a nutty flavor.
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.

Nutrition

Calories: 193kcal | Carbohydrates: 25g | Protein: 8g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 49mg | Potassium: 498mg | Fiber: 7g | Sugar: 6g | Vitamin A: 119IU | Vitamin C: 16mg | Calcium: 55mg | Iron: 3mg

Sarkara Varatti | Onasadhya Special Recipe

Ingredients :Raw Banana / Plantains : 4

Powdered Jaggery : 1 cup

Powdered Sugar : 3 - 4 tbsp

Cardamom Powder : ½ tsp

Dried Ginger Powder : ¼ to ½ tsp

Oil for deep frying

Method :

Wash, peel and slice the plantains into ¼ inch thick slices and cut the slices into half. Heat oil for deep frying. Heat oil in a wide pan for deep fry the plantain chips. Fry the chips on a low flame stirring them constantly for even browning. Fry the plantain slices till they become crisp and brown color. Remove from the oil and set aside. Mix the jaggery and water in a heavy bottomed vessel. The amount of water should be just enough to soak the jaggery and make a syrup of hard ball consistency. Switch off the heat and add the deep fried chips, cardamom powder and ginger powder and mix well. Set aside for a few minutes. Then add the powdered sugar and mix very well.

  • You can also check other Sweet Recipes here
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Other Names : Sharkara Upperi, Kerala Sarkara Varatti, jaggery coated plantain chips

Vellarikka Pulissery | Onam Sadhya Recipes

Ingredients :Chopped Lemon Cucumber : 1 cup

Thick Yogurt : 1 cup

Turmeric : ¼ tsp

Red Chilli Powder : ½ tsp

Salt to taste

Grind Together :

Fresh Coconut : ½ cup

Cumin Seeds : ½ tsp

Green Chillies : 3 or 4

For Tempering :

Coconut Oil : 1 tbsp

Finely Chopped Onion : 1 tsp

Finely Chopped Ginger : 1 tsp

Mustard Seeds : ½ tsp

Fenugreek Seeds : ¼ tsp

Dried Red Chillies : 3

Hing : ⅛ tsp

A few Curry leaves

Method :

Wash, peel and chop the cucumber into pieces. In a saucepan, add the cucumber pieces, turmeric powder, red chilli powder and water and cook till almost done. Meanwhile, grind the coconut, cumin seeds, green chillies and some water into a smooth paste. Add the ground coconut mixture to the cucumber and mix well. Then add some water and salt to it and let it cook for 5 minutes. Now add the beaten curd and cook for a minute and switch off the flame. Heat a tablespoon of coconut oil and add the mustard seeds and fenugreek seeds and let them splutter. Now add the hing, curry leaves, finely chopped onion, chopped ginger and red chillies and fry until brown color. Switch off the flame and dunk everything into the gravy and mix well. Serve with rice.

 

Black Chickpeas Sundal

Ingredients :Black Chickpeas / Kala Chana : 1 cup

Grated Fresh Coconut : 2 tbsp

Mustard Seeds : ½ tsp

Cumin Seeds : ½ tsp

Curry Leaves : 1 sprig

Dried Red Chillies : 2

A big pinch of hing

Salt to taste

Oil : 1 tsp

Method :

Wash and soak the chickpeas overnight and pressure cook for 3 or 4 whistles. Heat a teaspoon of oil in a frying pan and add the mustard seeds and cumin seeds and let them splutter. Now add the red chillies, hing and curry leaves to it and fry for a few seconds. Add the boiled chickpeas, salt and grated coconut and fry for 2 minutes. Switch off the flame and serve with a cup of chai.

Other Names : Sanaga Guggillu, Kadalekalu Usli, Konda Kadalai Sundal.

Vegetable Pongal

Ingredients :Rice : ¾ cup

Moong Dal : ¼ cup

Water : 4 cups

Mixed Vegetables : 2 cups ( Carrots, Peas, Potatoes, Beans etc. )

Black Peppercorns : 1 tsp

Chopped Ginger : 1 teaspoon (Optional )

Green Chillies : 3 or 4

Cumin Seeds : 1 tsp

Cashews : 10

Curry Leaves : 2 sprigs

Ghee : 2 tbsp

Hing : ⅛ tsp

Salt to taste

Method :

Wash the rice and moong dal. Put the rice, moong dal, chopped vegetables and 4 cups of water in a pressure cooker and cook till 3 or 4 whistles. Turn off the flame and wait until the pressure go off.Crush the peppercorns coarsely with a mortar and pestle and keep it aside. Wash and chop the green chilies into small pieces and set aside. Heat two tablespoons of ghee for seasoning. Add the cumin seeds and let them splutter. Now add and fry the chopped green chillies, chopped ginger and cashews. Then add the hing, curry leaves and freshly ground peppercorns to it and fry for a few seconds. Remove from the flame and pour over the rice mixture. Add the salt and mix very well. Serve hot with coconut chutney.

  • You can also check other Breakfast recipes here
  • Check out other recipes of Rice here
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Pappulo Undrallu ~ Ganesh Chaturthi Prasadam Recipes

If you are looking for more ganesh chaturthi recipes then do check Paala Undrallu, Ammini Kozhukattai, Tambittu Unde, Kudumulu, Wheat Undrallu, Pesara Poornalu, Ulundu Kozhukattai and UndralluAnd here's a full list of Vinayaka Chavithi Recipes.

Pappulo Undrallu Recipe

 Hari Chandana PIndianDessert
Prep Time: 10 mins    |  Cook time: 20 mins    |  Serves: 2
Ingredients:

  • ½ cup Moong Dal
  • ¼ cup Rice Flour
  • ¼ cup Milk
  • ¼ to ½ cup Powdered Jaggery
  • 2 tablespoon Sugar
  • ½ teaspoon Cardamom Powder
  • 1 teaspoon Ghee

Method:

  1. Wash and cook the moong dal until mushy and set aside.
  2. Bring milk and quarter cup of water to a boil. Add the rice flour, sugar and ghee and mix well.
  3. Reduce the flame, cover and cook for 2 minutes. Switch off the flame and set aside for 5 minutes.
  4. Divide the dough into small balls and set aside.
  5. In a heavy bottomed vessel, add the cooked moong dal, jaggery and 2 cups of water and cook for a few minutes.
  6. Then add the dough balls and ghee to it and cook for 8 - 10 minutes.
  7. Now add the cardamom powder and mix well. Switch off the heat and serve.

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