Kerala Pariuppu Curry || Onam Recipes

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.   https://youtu.be/_idQitCVSR0
Servings: 6 yield(s)
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Ingredients
  • 0.5 cup Moong Dal / Chiruparuppu
  • 0.25 tsp Turmeric Powder
  • 1 dash Salt
  • 2 cup Water
    • Tempering Ingredients
  • 2 stick Red Chilli
  • 2 tsp Coconut Oil
  • 0.25 tsp Mustard Seeds
  • 0.25 tsp Urad dhal
  • 6 stick Small Onions/ Chinna Vengayam
  • 1 stick Curry Leaves
    • Grinding Ingredients
  • 2 tbsp Grated Fresh coconut
  • 1 stick Green chilli
  • 2 stick Small Onions
Instructions
  1. Heat a pressure pan and dry roast moong dal until the aroma comes from it.
  2. Wash and pressure cook the moong dal with turmeric powder for three whistles until it becomes soft.
  3. Meanwhile, grind coconut, jeera seeds, green chilli and small onion to a fine paste.
  4. Mash the cooked moong dal and add the grounded coconut paste to it along with salt. Let it boil until the raw smell of coconut goes off.
  5. In a small pan, make seasoning with coconut oil, mustard seeds, urad dal, red chili, small onions, and curry leaves. Add them to the dal and switch off the flame. Serve parippu curry with piping hot rice along with a dollop of ghee and pappadams.
Recipe 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.