As Onam festival is nearing, today I am sharing the most important dish in Onam Sadhya Recipes. Every year we go to Sanjeevanam restaurant in Bangalore here to enjoy the Sadhya feast. When I saw this Kerala Parippu Curry Recipe in their menu, first I was wondering, it looks like the same dal that we would used to prepare in the South Indian cuisine. To say the truth I was a bit hesitant to taste it but due to my daughter’s compulsion, I tasted just a bit and it was totally different with divine taste. The addition of coconut and tempering with coconut oil, added shallots takes to the next level.
Checkout my other Onam recipes…..
Kerala Parippu Curry Recipe
Kerala Parippu Curry Recipe | Onam Sadhya Recipes
Recipe Cuisine: Kerala, South Indian | Recipe Category: Side dish / Onam Sadya Recipes
Preparation + Cooking Time : 30 Mins | Serves : 2 to 3
- Moong Dal – 1/2 cup
- Water – 1 Cup
- Turmeric Powder – 1/8 tsp
- Salt – As Required
- Grated Coconut – 1/3 cup
- Green chilli – 1 or 2
- Jeera – 1/2 tsp
- Mustard Seeds – 1 tsp
- Jeera – 1/2 tsp
- Red Chilli – 1
- Curry Leaves – 1 Sprig
- Shallots – 5 to 6
- Ghee / Coconut oil – 1/2 tbsp
1. First measure all the ingredients and keep everything ready. Chop shallots finely.
2. Take a pan, add moong dal and dry roast till golden brown.
3. Transfer the roasted moong dal to a bowl, add turmeric powder and pour 1 cup of water. Pressure cook for 4 to 5 whistles and mash it well.
4. To a mixer add grated coconut, green chilli, jeera and grind it.
5. Then pour very little water and grind it to a smooth paste. To a pan, add the cooked moong dal and boil for 2 to 3 minutes in medium flame.
6. Now pour the grinded coconut paste and add required salt.
7. Cook for 4 to 5 minutes in low flame with constant stirring, till the coconut paste blends well with the dal. Take a small pan, add oil / ghee for tempering.
8. Then add mustard seeds and let it splutter. Now add jeera, red chilli and curry leaves.
9. Add the chopped shallots and saute till it turns transparent. Now add the tempered ingredients to the dal and mix everything well.
Serve this Kerala Parippu curry with ghee drizzled on top.
Onam Sadhya Recipes
1. Roasting moong dal is optional, but it lends extra aroma to the Kerala Parippu curry recipe.
2. Also pressure cook the dal for 4 to 5 whistles and mash well to get smooth texture.
3. Grind the coconut with very little water only and to a smooth paste not coarse.
4. One garlic pod can be grinded with coconut for more flavour. But if preparing for Onam Sadhya recipes garlic should not be used.
5. Tempering in coconut oil / ghee adds nice flavour, but regular oil can also be used.
6. This curry thickens with time, so adjust water accordingly.
Onam Sadhya Recipes
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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