
The Onam festival is celebrated for ten days in Kerala with pomp and show. On the final day – the Thiruvonam, a sumptuous and elaborate Onam Sadhya is cooked and served on a traditional banana leaf. The Sadhya consists of Upperi, Thoran, Kalan, Olan, Eriserry, Pachadi, Kichadi, Avial, Sambar, and many more. In this Onam series, I will share some very simple, yet tasty Sadhya meal components that anyone can enjoy. A simple Parippu curry is one of the Sadhya menus that is served for the first course. Parippu Curry is made with cooked and mashed moong dal or Chiru Payaru paruppu as it called in Malayalam along with fresh coconut paste. It is seasoned with a simple tadka in coconut oil and served with pappadams in a banana leaf. Though it might look easy to make, it is very tasty to eat. Do try this parippu curry for your Sadhya meal this year.
Ingredients
- Tempering Ingredients
- Grinding Ingredients
Instructions
Notes
- In this recipe, I have used pasiparuppu / chiru paruppu for this recipe. This is the traditional way of making it. You can also replace it with toor dal / Thuvaram Paruppu and make this.
- To attain the traditional taste, do not replace using pearl onion or Chinna vengayam.
- Instead of using coconut oil to the season, you can replace it with Ghee too.