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 - 4 cups ( 400 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 4 cups / 400 ml of water. Add half teaspoon cooking oil and turmeric powder. Reduce the heat to low after 3rd (3 quick whistles) whistle and cook for 15 minutes until done / soft. 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 and moru curry).

Serve with rice. Sprinkle 1 teaspoon ghee when serving.