This dal is one of the basic dishes in the Kerala Onam sadya menu. It is a simple dal recipe made with moong dal or toor dal along with a coconut paste. The addition of coconut, small onions (ulli), and coconut oil makes it very flavourful. This pairs well with a simple thoran or a potato curry or a kerela pappodum. Usually, we add tomatoes to our dal, but in this kerala style dal we are not adding tomatoes. Also, we don’t use ghee, garlic, or asafoetida in making this parippu curry. The flavor of coconut and coconut oil is the dominant one in this curry. Since moong dal has a lot of health benefits we are using this for the parripu curry. Feel free to use toor dal if you want. I have posted a few Kerala Onam sadya recipes on the website. Please check out – Ada pradaman, Kerala paal payasam, Olan recipe, Kurukku kalan recipe, parippu pradaman.
Wash the dal and pressure cook this along with ½ tsp of turmeric powder. Cook for 4-5 whistles.Once done, take out and mash it well and keep it aside.
Grind the coconut, green chili, small onion, and cumin seeds into a fine paste. You can add little water while grinding.
Add the dal, coconut mixture, and salt into a pan. Add the required water to bring it to the right consistency.
Mix well and boil this nicely for 2-3 minutes.Switch off the flame.
In a pan add coconut oil and add mustard seeds, curry leaves, sliced onions, and red chilis.
Once the onion turns golden brown, switch off the pan.
Add this to the parripu curry.Tasty parippu curry is ready.
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