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In this episode of the tastes of india podcast we will show you a very traditional kerala curry called as Parippu Curry. Nadan Kerala Parippu curry is a variety of dal made especially during feasts (Sadya) in Kerala.
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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!
(step-by-step-recipe-video)
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 moong 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.
Regional Variations of Parippu Curry Across India
Parippu curry is Kerala’s own dish, but almost every part of India turns simple dal into its own kind of comfort food. Here is how a few regions make it differently from mine.
Trivandrum-Style Parippu: In and around Trivandrum, cooks roast the moong dal a little before boiling it. This gives the curry a thinner, gravy-like texture that pools nicely into the rice.
Malabar-Style Parippu: Up north in Malabar, parippu curry is made thicker, closer to a paste. It plays a smaller role on the plate there, since sambar takes the lead instead.
Andhra Pappu: In Andhra homes, this kind of dal usually leans on toor dal instead of moong, and gets its punch from tomato and a small ball of tamarind instead of coconut. The tempering still uses mustard seeds and curry leaves, but the flavor is tangy where mine is mellow.
Tamil Nadu Paruppu Curry: Tamil kitchens often grind coconut with green chili and cumin into a paste for their paruppu curry. It tastes closer to my Kerala version because of the coconut, but the tempering leans more on urad dal and shallots.
North Indian Moong Dal Tadka: Up north, the same moong dal turns into a dal tadka finished with ghee, onion, tomato, and garam masala. It is heavier and spicier than the light, coconut-forward curry I first learned in Kerala.
This is based on my own research across food blogs, recipe sites, and publicly available sources. If you are from any of these regions and something reads differently from what you know, I would love to hear from you in the comments.
Preparation Tips for the Best Kerala Parippu Curry
A few small things make a real difference before the dal even hits the pot. Here is what I have learned from making this curry more times than I can count.
Pick fresh moong dal. Old dal takes much longer to soften and can stay slightly hard even after a long boil. Buy it from a store with good turnover if you can.
Use a heavy-bottomed pot. A thin pot scorches the dal at the bottom before the rest is cooked through. A heavy pot spreads the heat more evenly.
Do not skip the light roast, even if you are short on time. Roasting the dal for a minute or two before boiling gives the curry a nuttier, deeper flavor.
Check for doneness the right way. Press a few grains between your fingers. They should mash easily with no resistance, not just look soft on the surface.
Troubleshooting: if your dal will not soften. This usually means the dal is old, or your water is hard. A small pinch of baking soda in the water helps it soften within a few more minutes.
Add coconut milk at the end, not the start. Boiling coconut milk for too long can make it split and turn grainy. Stir it in during the last few minutes, over low heat.
Why This Kerala Parippu Curry Recipe Works
This recipe works because it keeps things simple, and simple is what parippu curry is supposed to be. Here is why it comes together every time.
The dal does the work, not a long ingredient list. Moong dal cooks fast and turns creamy on its own, so this curry never needs a long simmer to taste right.
Coconut oil ties every flavor together. A small amount at the end brings out the coconut and rounds off the spices, without making the curry heavy.
The tempering is added last, not cooked into the dal. Mustard seeds, curry leaves, and dried chilies keep their sharp, fresh flavor this way, instead of turning dull from over-cooking.
It scales up without extra effort. Whether I am cooking for two or for a full Onam Sadya, the same steps and ratios hold up.
The Parippu Curry That Taught Me Kerala’s Kitchen
I did not grow up eating parippu curry. In Bihar, our everyday dal was arhar dal, cooked simple with just turmeric, ghee, and a tempering of jeera.
When I moved to South India after my years in Delhi, Kerala food felt like a language I did not speak yet. Coconut showed up in everything, and I did not always know when it belonged and when it did not.
A neighbor in my building was the one who first showed me parippu curry, standing in her small kitchen with a pan of moong dal already on the boil. She added the coconut milk right at the end, almost as an afterthought, and I remember being surprised at how something so simple could taste so complete.
My first few attempts at home were not as good as hers. I boiled the coconut milk too long, and the curry turned grainy instead of smooth.
It took a few tries before I understood what she meant when she said just add it and turn off the flame. Now this curry is one of the first things I make when I want a meal that feels like home, even though home did not originally look like this.
I still think of her kitchen every time I make it, and I hope in some way this recipe carries a little of that forward to yours.
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.
Looking for some more recipes like this?
Moru Curry Recipe without Coconut
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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.
How to Make Kerala Parippu Curry
Making parippu curry comes down to two simple stages: cooking the dal until soft, and building the tempering that goes on top. Here is a quick overview before the full recipe card below with exact measurements and steps.
Cooking the Dal
Rinse and lightly roast the moong dal, then boil it with turmeric and water until soft enough to mash. Stir in the coconut milk or grated coconut paste at the end, over low heat.
Making the Tempering
Heat coconut oil in a small pan, and add mustard seeds, dried red chilies, and curry leaves until they sizzle. Pour this over the finished dal just before serving, so the tempering stays sharp and fragrant.
The full recipe card below has the exact quantities, timings, and step-by-step instructions.
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.
What is Parippu Curry made of?
Parippu curry is a Kerala-style dal made with moong dal, coconut, and a light tempering of mustard seeds, curry leaves, and dried red chilies in coconut oil. It’s simple everyday food that also earns its place on the Onam Sadya banana leaf.
What is the English name for Parippu Curry?
Parippu is the Malayalam word for lentils or dal, so parippu curry simply means Kerala-style dal curry or lentil curry. In this recipe, it’s made specifically with moong dal.
Is Kerala Parippu Curry the same as North Indian dal tadka?
They’re both moong dal preparations, but parippu curry is milder and leans on coconut oil, coconut, and curry leaves for flavour, while a North Indian dal tadka usually builds its tempering around ghee, tomato, and heavier spices.
Can I make Kerala Parippu Curry without coconut?
Yes, though it will taste different from the traditional version. Leave out the coconut milk and finish with a little extra coconut oil or ghee instead, and the curry will still taste comforting, just less rich.
Is Kerala Parippu Curry vegan?
It can be, as long as you use coconut oil and coconut milk rather than ghee or dairy. Check your coconut milk brand too, since some add milk solids.
What is the difference between Parippu Curry and Sambar?
Parippu curry is a plain, lightly spiced dal finished with coconut, while sambar is a tangier, tamarind-based curry cooked with vegetables and its own sambar powder. Both use lentils, but sambar is more complex and serves as its own separate course in a Sadya.
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Happy Cooking!!! 🙂
This post was last updated on 12th Aug 2026.
