Parippu Curry Recipe - Traditional Kerala Onam Sadya Special - South Indian Moong Dal Curry with Coconut & Ghee Tempering
Ingredients
Parippu Curry Ingredients:
- Moong Daal - 1 cup
- Shallots - 4-5 qty
- Green Chilies - 4 qty
- Coconut Oil - 2 Tbsp.
- Coconut - 4 Tbsp. (grated)
- Garlic - 4-5 cloves
- Cumin Seed - 1 tsp
- Turmeric Powder - 1/2 tsp
- Salt - to taste
Parippu Tempering Ingredients:
- Ghee - 2 Tbsp.
- Mustard Seeds - 1 tsp
- Curry Leaves - 2 sprigs
- Shallots - 3-4 qty (finely chopped)
Parippu Curry is one of the most cherished dishes of the traditional Kerala Onam Sadya feast. Made with protein-rich moong dal, freshly grated coconut, and tempered with curry leaves and ghee, this comforting curry brings together the essence of South Indian cooking. Its rich yet simple flavors make it a favorite side dish for steamed rice, papadam, and a drizzle of golden ghee, a true celebration of Kerala’s culinary heritage.
Watch our recipe video for step by step instructions on how to make Parippu Curry. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Parippu Curry calories and nutrition information, see the recipe card below.
Instructions
How to Make Parippu Curry:
1) Wash the moong daal thoroughly and transfer it to a pressure cooker.
2) Add 4-5 roughly chopped shallots and 2 green chilies to the cooker.
3) Add salt to taste.
4) Pour in enough water to rise about ½ inch above the daal.
5) Add 2 tbsp of coconut oil, then close the lid.
6) Pressure cook the daal for 4 whistles.
7) In a grinder, combine 4 tbsp of grated coconut, 4-5 garlic cloves, 1-2 green chilies, 1 tsp cumin seeds, and 1/2 tsp turmeric powder.
8) Add just enough water to submerge the ingredients, and blend into a smooth paste. Set aside.
9) Once the pressure releases completely, open the cooker and transfer the cooked daal to a clay (mud) pot for added flavor.
10) Before the daal begins to simmer, add the coconut paste and mix well.
11) Cook on medium heat for 4 to 5 minutes.
PRO TIP: When you see steam rising from the ladle while stirring, that’s your cue to turn off the flame.
12) In a small pan, heat 2 tbsp of ghee.
13) Once hot, add 1 tsp mustard seeds and wait until they begin to splutter.
14) Add 3-4 finely chopped shallots and 2 sprigs of fresh curry leaves.
15) Sauté until the curry leaves turn crisp and the shallots are a deep golden brown.
PRO TIP: Make sure to adjust salt before adding the tempering.
16) Pour the tempering into the daal and mix well.
17) Serve hot with steamed rice, urad papad, and a spoonful of ghee on top.
18) Enjoy!
Parippu Curry is one of the most cherished dishes of the traditional Kerala Onam Sadya feast. Made with protein-rich moong dal, freshly grated coconut, and tempered with curry leaves and ghee, this comforting curry brings together the essence of South Indian cooking. Its rich yet simple flavors make it a favorite side dish for steamed rice, papadam, and a drizzle of golden ghee, a true celebration of Kerala’s culinary heritage.
Watch our recipe video for step by step instructions on how to make Parippu Curry. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Parippu Curry calories and nutrition information, see the recipe card below.
Leave a review
We value your feedback. Let us know how did you like the recipe.
Recent Recipes
Chinese Bhel Recipe with Crispy Hakka Noodles - Easy Vegetarian Indo-Chinese Street Food Snack at Home
Make restaurant-style Chinese Bhel at home with crispy fried Hakka noodles, colorful vegetables, Schezwan sauce, and crunchy peanuts. This easy vegetarian recipe is full of flavor and perfect as a snack, appetizer, or light meal.
Chinese Bhel is a crispy, colorful Indo-Chinese snack made with fried Hakka noodles, fresh vegetables, peanuts, and bold sauces. The noodles are boiled, lightly coated, fried until crunchy, then tossed with cabbage, carrots, bell peppers, green onions, and a spicy Schezwan-style sauce mixture.
This vegetarian recipe is perfect for anyone who loves street food flavors with plenty of texture in every bite. The crispy noodles, sautéed vegetables, and crunchy peanuts make it a fun ASMR-style recipe, while the oven-baked or air-fried noodle option gives you a lighter way to enjoy this favorite at home.
Watch our recipe video for step by step instructions on how to make Chinese Bhel. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Chinese Bhel recipe calories and nutrition information, see the recipe card below.
Creamy Mango Sago Recipe with Tapioca Pearls, Fresh Mango, Jelly, and Popping Boba
Make a creamy Mango Sago dessert with ripe mangoes, tapioca pearls, mango puree, condensed milk, evaporated milk, fresh cream, jelly, and popping boba. This chilled mango tapioca dessert is refreshing, colorful, and perfect for summer gatherings or family treats.
Mango Sago is a creamy, chilled dessert made with soft tapioca pearls, ripe mango chunks, mango puree, condensed milk, evaporated milk, fresh cream, and regular milk. Every spoonful has a refreshing mix of sweet mango flavor, creamy milk, and chewy sago pearls, making it a perfect dessert for warm days, family gatherings, or mango season treats.
This mango tapioca recipe can also be made extra colorful with red and yellow jelly cubes and mango-flavored popping boba for a fun texture. Serve it cold in tall glasses or dessert cups for a bright, refreshing mango dessert that is easy to prepare and beautiful to share.
Watch our recipe video for step by step instructions on how to make Mango Sago. We’ve included demonstrations and pro tips to help you out in the kitchen! For our mango sago recipe calories and nutrition information, see the recipe card below.
Mathey Wale Aloo Recipe - Creamy Buttermilk Potato Curry - Easy Vegetarian Curry for Puri, Rice, or Naan
Make Mathey Wale Aloo, a comforting Dahi Aloo vegetarian curry made with boiled potatoes, buttermilk, warm spices, curry leaves, cumin, mustard seeds, and fresh cilantro. Serve this easy Indian potato curry with puri, naan, or rice for a flavorful homemade meal.
Mathey Wale Aloo, also known as Matthe Wale Aloo or Dahi Aloo, is a tangy Indian vegetarian potato curry made with boiled potatoes, buttermilk, warm spices, curry leaves, and a cumin-mustard tempering.
The potatoes are kept slightly chunky and simmered in a creamy, spiced buttermilk gravy. Serve this comforting aloo curry with puri, rice, naan, or roti for a simple homemade meal.
Watch our recipe video for step by step instructions on how to make Mathey Wale Aloo. We’ve included demonstrations and pro tips to help you out in the kitchen! For our mathey wale aloo recipe calories and nutrition information, see the recipe card below.
