Parippu Chaaru (Curry)

This parippu (dal) curry is a typical Kerala dish. It's one of the main dishes of Onasadhya as well. We call it “parippu chaaru” at home. If there is parippu chaaru, ghee and pappad, it's almost like a mini sadya for me. I just love the smell of ghee drizzled over parippu, it increases my appetite beyond limits. Usually I don't eat much rice, but with this I wouldn't even mind a 2nd or 3rd helping :) Actually back home if parippu chaaru is made for lunch, extra rice will be made, since everybody tends to have more servings of rice with this. (see am not the only guilty person here ;) )

You can see other dal recipes here. For complete list of Onam recipes, check out this page.

Here is the recipe…

Grind together coconut, jeera, green chilli and turmeric powder with 1 -2 tbsp water to a smooth paste…

Step 1- Parippu Curry
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Roast the moong dal in a pressure cooker for 4-5 mins on low flame, till you get the roasted smell. Add 3 cups water to the roasted dal. Mix well. Cover the cooker and pressure cook for 8-10 whistles on full flame. Switch off the gas and let the pressure drops naturally. Mash the cooked dal using a wooden spoon or you can just run it in food processor or blender for a few seconds…

Step 2 - Parippu Curry
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Add ground paste, salt and 1/2 – 1 cup water to the mashed dal. Mix well. Let it cook on low flame for 5-7 mins. Remove from heat…


Heat oil/ghee in another pan and splutter mustard seeds. Add small onion, curry leaves and red chilli. Fry till small onion becomes golden brown. Pour over cooked dal…

Step 4 - Parippu Curry
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Parippu Curry
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Parippu Chaaru (Curry)

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Course: Side Dish
Cuisine: Indian, Kerala, South Indian
Servings: 4 -5
Author: Maria Jose Martin

Ingredients

  • 100 gms Cheruparippu (Moong Dal) ( 1 cup)
  • 1/3 - 1/2 cup Grated coconut
  • 1/2 tsp Jeera
  • 2-3 Green chilli
  • 1/4 tsp Turmeric powder
  • 2-3 tsp Ghee/coconut oil
  • 1/2 ltr Water
  • 3-4 Small onion
  • a pinch Mustard seeds
  • 2 Red chilli
  • Curry leaves
  • Salt

Instructions

  • Grind together coconut, jeera, green chilli and turmeric powder with 1 tbsp water to a smooth paste. Roast the moong dal in a pressure cooker for 4-5 mins on low flame, till you get the roasted smell.
  • Add 3 cups water to the roasted dal. Mix well. Cover the cooker and pressure cook for 8-10 whistles on full flame. Switch off the gas and let the pressure drops naturally.
  • Mash the cooked dal using a wooden spoon or you can just run it in a food processor or blender for a few seconds.
  • Add ground paste, salt and 1/2 - 1 cup water to the mashed dal. Let it cook on low flame for 5-7 mins. Remove from heat.
  • Heat oil/ghee in another pan and splutter mustard seeds. Add small onion, curry leaves and red chilli. Fry till small onion becomes golden brown. Pour over cooked dal. Serve with rice and pappad, wait... don't start eating... drizzle some ghee on the curry, now you are ready to eat :)

Notes

You can also cook the dal using pressure cooker. Cook on high flame for 5-6 whistles. keep it closed for 10-15 mins and open the cooker.
I recommend using ghee for this recipe.
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu

 

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