Kerala Parippu Curry

Kerala Parippu Curry

A very popular traditional dish in Kerala. This is a must have during social events like marriages, festivals etc ... Excellent combo with rice and ghee (made of dry roasted & cooked moong dal, & coconut paste)

Serves: 3

You will need


Green gram dal (Moong dal), washed -1 cup (100 g )

Water -2 1/2 cups ( 300 ml )
Cooking oil- 1/2 teaspoon

Turmeric powder - 2 pinches (or 1/4 teaspoon)

Salt - 3/4 teaspoon ( or to taste )

Ghee - 2 -3 teaspoons

For Coconut Paste:


Fresh Coconut, grated - 1/2 cup ( 75 g - 5 tablespoon )

Green chillies - 1 big or 2 small

Jeera (cumin seeds) -1 teaspoon

Turmeric powder - 1 pinch

Water - 3 tablespoon

Make a smooth and thick paste of coconut in a mixer with water.


Method


Wash dal. Drain out water. Spread it over a kitchen towel for drying.

Roast the dal in an iron kadai on a low to medium heat till light golden color, while stirring constantly. Remove from heat.


Place the dal in a pressure cooker with 2 1/2 cups / 300 ml of water. Add half teaspoon cooking oil and turmeric powder. Reduce the heat to low after 2nd whistle and cook for 10 minutes. Allow the cooker to cool naturally.

Add the coconut paste into the dal ( If the cooked dal is very thick in consistency and without any dal stock (cooked water), then adjust with 1/2 cup (100 ml) water along with coconut paste. If the cooked dal is medium thick (almost pouring consistency) then add 1/4 cup (50 ml) water ), salt to taste, mix well and boil on a low heat for 10 minutes. Parippu curry should be medium thick in consistency (not like normal North Indian Dal).

Serve with rice. Sprinkle 1 teaspoon ghee when serving.