Nadan Kerala Parippu Curry is a traditional Kerala dish made with Moong Dal and is an essential part of every Sadya (feast) in Kerala.
It’s made with yellow lentils, yummy spices, and coconut, which gives it a rich taste. When you eat it, it feels like a warm and tasty trip to Kerala. Let’s learn more about this favorite recipe and enjoy the deliciousness of Kerala in every bite!
About Kerala Parippu Curry:
This traditional Kerala Parippu Curry is an essential part of any Kerala sadya or Onam Sadya. It goes well with any Kerala side dishes like thoran, ghee and papad.
Kerala Parippu Curry is a traditional lentil-based dish originating from the southern Indian state of Kerala. It is made using yellow lentils, also known as toor dal, along with a blend of aromatic spices and a touch of coconut.
The lentils are cooked to a creamy consistency, resulting in a comforting and flavorful curry. Kerala Parippu Curry is often enjoyed with rice or as a side dish with other traditional Kerala delicacies.
To make Kerala Parippu Curry, you start by boiling the lentils until they are soft, then mash them to make a thick base. Next, a blend of fragrant spices like turmeric, cumin, mustard seeds, and dried red chilies is added to the curry. These spices not only make it tasty but also give the curry a bright golden color.
Coconut is an important ingredient in Kerala Parippu Curry, bringing a creamy and slightly sweet flavor. You can add grated coconut or coconut milk to the curry, which gives it a smooth and rich texture. The coconut also helps to balance the spices, creating a deliciously balanced combination of flavors.
Kerala Parippu Curry is often enjoyed as a comforting main dish, typically served with steamed rice. It is also served as a side dish alongside other traditional Kerala delicacies like sambar, aviyal, or thoran.
Not only is Kerala Parippu Curry delicious, but it is also a nutritious choice. Lentils are a good source of protein, fiber, and essential nutrients, making this dish a healthy addition to any meal.
Whether you’re a fan of Kerala cuisine or new to it, Kerala Parippu Curry is a must-try dish that showcases the authentic flavors and culinary traditions of the region. It’s simplicity and heartwarming taste will leave you craving for more, and it’s sure to become a favorite in your culinary repertoire.
Serving Suggestion:
To serve Kerala Parippu Curry, simply pour it over a plate of steamed rice. You can enjoy it with papadum, pickle, or coconut chutney as tasty accompaniments. It’s a satisfying meal that showcases the unique taste of Kerala.
Storage Suggestion:
To store Kerala Parippu Curry, transfer it to an airtight container once it has cooled down. Place the container in the refrigerator. When reheating, add little water to maintain the desired consistency. It is not recommended to freeze Kerala Parippu Curry, as the texture may change upon thawing. Enjoy it fresh for the best flavor and quality.
Pro Tips:
Soak the lentils: To make sure the lentils cook evenly and become tender, soak them for around 30 minutes before cooking. This will help reduce the cooking time and create a smoother texture.
Temper and Spices: To boost the flavor, heat oil or ghee in a pan and temper the spices. Add mustard seeds, cumin seeds, dried red chilies, and curry leaves, and let them sizzle and release their aromatic flavors before adding them to the curry.
Adjust the consistency: If your Parippu Curry is too thick, you can adjust the consistency by adding a little water. Similarly, if it’s too thin, let it simmer uncovered for a few more minutes to thicken.
Enhance with coconut oil: For an authentic touch, drizzle a teaspoon of coconut oil over the Parippu Curry before serving. This adds a slight richness and enhances the coconut flavors in the dish.
Adjust the spice: Customize the spiciness of your curry by adjusting the amount of dried red chilies based on your preference. If you prefer a milder taste, reduce the number of chilies, or if you like it spicier, add more. Remember to taste the curry as you cook and adjust the seasoning accordingly.
Let it rest: Like many curries, Kerala Parippu Curry tastes even better after resting for some time. Allow it to sit for 10-15 minutes before serving to allow the flavors to meld together.
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Basic Ingredients Used to Make this Recipe:
To make Kerala Parippu Curry Recipe, you would be needing a few very basic ingredients mentioned below,
Moong Dal: Moong dal is the main ingredient of Kerala Parippu Curry. They make the curry creamy and filling, while also providing protein and important nutrients.
Aromatic Spices: To make Kerala Parippu Curry taste yummy, we add special spices like turmeric, cumin seeds, mustard seeds, dried red chilies, and curry leaves. These spices have their own unique smells and make the curry really tasty. They all work together to create a perfect balance of flavors.
Coconut: Coconut is really important in Kerala Parippu Curry. We add grated coconut or coconut milk to make the curry creamy and a little sweet. Coconut also helps to balance the spices and makes all the flavors come together perfectly.
Nadan Kerala Parippu Curry
Equipment
Ingredients
- 1 cup Moong Dal
- 1 cup Grated Coconut
- Small Red Onions/ Shallots /Pearl Onion – 6 nos + 4 for tempering thinly sliced
- 4 nos Green Chilli
- 1/2 tsp Cumin Seeds
- 1/4 tsp Turmeric Powder
- 2-3 tsp Coconut Oil
- 1/4 tsp Mustard Seeds
- 2 nos Dried Red Chilli broken into two pieces
- Curry Leaves few
- Salt to taste
- Water as needed
Instructions
- Roast the moong dal in a heavy bottomed pan without oil and keep it aside.
- Grind coconut, jeera, green chilli and turmeric powder together by adding little water.
- Set aside.
- Pressure cook the moong dal by adding water until cooked.
- The moong dal should be completely mashed in water.
- Add ground paste, salt and water as needed to the mashed dal and let it boil.
- Remove from heat.
- Heat coconut oil in another pan and splutter mustard seeds.
- Add small onion, curry leaves and red chilli.
- Fry till small onion becomes golden brown and pour over cooked dal.
- Serve hot along with rice, thoran and pappadam.
- You can drizzle some ghee on the curry and have.
Nutrition
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Frequently Asked Questions about Kerala Parippu Curry:
Can I use other types of lentils instead of Moong lentils?
Moong lentils are traditionally used in Kerala Parippu Curry, you can experiment with other lentils like toovar dal as substitutes. Keep in mind that the taste and texture may vary slightly.
How long does Kerala Parippu Curry typically last in the refrigerator?
Kerala Parippu Curry can typically be stored in the refrigerator for 3-4 days when stored in an airtight container. Make sure to reheat it thoroughly before consuming it.
What can I do if my Kerala Parippu Curry turns out too thick?
If your curry is too thick, you can add a little water or coconut milk to achieve the desired consistency. Adjust the amount of liquid to your preference, and let the curry simmer for a few minutes until it reaches the desired thickness.
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This post was last updated on 21st July 23.