• About Me
  • Coaching
  • Work with me
  • In media

Saffron Trail

healthy vegetarian cooking

  • Home
  • Breakfast
  • Salads
  • Nutrition
  • Food & Travel
  • Home
  • Breakfast
  • Salads
  • Nutrition
  • Food & Travel
beginner, Curry, Easy Indian Cooking, Glutenfree, Lentils, Pressure Cooker Recipes, Vegan, vegetarian, VegProtein

Kerala Parippu Curry | Yellow Moong Dal with Coconut

September 12, 2016

28
Shares

Kerala Parippu Curry

Recipe for Kerala Parippu Curry | Yellow moong dal with coconut | Onam Parippu recipe

Thinking of cooking up an Onam Sadya? Whether it is a mini-sadya for your small family or a mega one for a large group, this is one recipe you cannot ignore. A spoonful of this dal / parippu along with ghee and red rice gives the auspicious start to the banana leaf feast.

You can easily double or triple the recipe to cook for a larger crowd. The number of chillies used here give it a mildly spicy flavour, you can use as many as you / your family will like.

Grating the coconut and freezing / refrigerating ahead of time will make it very easy to cook this recipe in no time at all. My 1.5 litre Hawkins pressure cooker is very useful to prepare small quantities of dal as required in this recipe.

Best way to eat this dal is to serve a small dollop of it on a mound of red rice. Add some melted ghee, mix it well together using your finger tips and scoop it up. Simple, delicious Indian food at its best!

Kerala parippu curry | Onam dal

Kerala Parippu Curry

 Recipe for Kerala Parippu Curry | Yellow moong dal with coconut | Onam Parippu recipe - One recipe that is a MUST have in an Onam Sadya, a simple flavourful moong dal recipe
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Servings: 4 serving
Course: Side Dish
Cuisine: south indian
Ingredients Method Notes

Ingredients
  

  • 1/2 cup mung dal split yellow
  • 1.5 cups water
  • 1/2 tsp salt
  • 1/4 tsp turmeric
to grind
  • 1/3 cup coconut grated
  • 3 green chillies
  • 1 tsp cumin seeds
for tempering
  • 2 tsps coconut oil
  • 1/2 tsp mustard seeds
  • 2 - 3 chillies dried red
  • 1 sprig curry leaves

Method
 

  1. In a small pressure cooker, heat 1/2 tsp coconut oil. Roast the mung dal until aromatic and lightly golden. Add water, turmeric, salt. Pressure cook for 2 whistles. If you donu2019t have a pressure cooker, boil this in an open pan on the stove top for 15 minutes or so until the dal is cooked to a mush.
  2. In a mixer jar, grind the chili, coconut and cumin to a smooth paste using 3-4 tbsp of water.
  3. Add this paste to the cooked dal and bring to a simmer. Remove this into a serving bowl.
  4. Heat the oil in a small pan. Add mustard seeds. Once it splutters, add the curry leaves and red chillies. Transfer this tempering over the parippu curry.
  5. Serve along with red rice, Kerala sambar, avial and other side dishes as a part of Onam Sadya.

Notes

Other Onam Sadya recipes:
dal diabetic friendly Kerala lentils
by Nandita Iyer 
Leave a Comment

About Nandita Iyer

View all posts by Nandita Iyer

Related Posts

  • high protein vegetarian foods12 High Protein Vegetarian Foods – 2025 edition
  • Foxtail Millet Salad – An old grain in a new avatar
  • keoti dalKeoti Dal
  • vegan cassouletA vegan French cassoulet inspired from the Borough Market
previous post: Kerala Sambar
next post: Onam Sadya Special: Ash Gourd Pulissery | Moru Curry

Leave Your Comments Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating





Click for details

Buy my books

Amazon Storefront

Subscribe to my newsletter

Subscribe to My Channel

Archives

Categories

Featured Recipes

  • Salad Recipes
  • Tamil Vegetarian Recipes
  • Summer Recipes
  • Millet Recipes
  • Airfryer Recipes
  • Eggless Baking Recipes
  • Vegetable Recipes
  • Kerala Recipes

AS FEATURED IN

Copyright © 2025 · Saffron Trail by Nandita Iyer · Privacy & Disclosure Policy · Hosted & Managed by Host My Blog

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OKPrivacy Policy