Nadan Kerala Parippu Curry is a traditional Kerala dish made with Moong Dal and is an essential part of every Sadya (feast) in Kerala.
“There’s no love like the first.” —Nicholas Sparks
Anybody who has ever loved something or, somebody will agree that this is indeed true.
The first school, the first house, the first car, etc.
Yes, material things. Yet we get so attached to each one of these that parting with them is probably the most difficult thing on earth.
I am sure each one of you would have gone through one such experience. Isn’t it?
The last week was yet another one for the two of us here.
And this time it was our car – Our first car. The Black Beauty, is what we called it.
It’s been with us for 15 long years, through thick and thin. Never did it betray us once.
Our first drive (Dilip and Mine), my daughter’s first drive back home from the hospital and many more such memories are attached to it.
Last week we decided to rest it. We bought a new car.
The old one will now go for scrap. And doing that is probably one of the most difficult decisions that we have had to make.
As we drove the new car into the apartment complex and parked it next to our old one, there was a feeling of sorrow somewhere inside us. A sorrow of letting go of something that was so dear to us.
Material things, they are. And we shouldn’t really be attached to them. But we still do. And it is so difficult to let go of them old friends, even if we get newer ones.
And at that point I wonder, “When letting go of older things is so difficult for us, why do we let go of older relationships so easily and move on in life when we find newer ones”.
Why do we even need to get into a situation, where we need to let go of a relationship?
Probably because of human relationships, these days are weaker than our relationships with material things.
As a Hindi saying goes, “If a relationship is stitched together with feelings, then it is difficult to break. But it was stitched together with selfishness, then it is difficult to stick”.
Onto this week’s recipe now…
Nadan Kerala Parippu Curry – How to Make Parippu Curry for Onam Sadya
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.
Nadan Kerala Parippu Curry
- 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
- 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.
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