Nadan Kerala Parippu Curry is a traditional Kerala dish made with Moong Dal and is an essential part of every Sadya (feast) in Kerala.
Course Main Course
Cuisine Indian
Keyword kerala parippu curry
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 8people
Calories 170kcal
Author Puja
Equipment
1 Mixer GrinderA mixie, also known as a mixer grinder, is commonly used in Indian kitchens to grind and blend various ingredients. In the context of Kerala Parippu Curry, a mixie is used to prepare the coconut paste. Grated coconut or coconut pieces, along with water, can be blended in the mixie to create a smooth coconut paste that enhances the curry's creaminess and flavor.
2 Stirring SpoonA stirring spoon or ladle is used to mix and stir the ingredients while cooking.
3 Measuring Cups and spoonsMeasuring cups and spoons are useful for accurately measuring the ingredients.
Ingredients
1cupMoong Dal
1cupGrated Coconut
Small Red Onions/ Shallots /Pearl Onion - 6 nos + 4 for temperingthinly sliced
4nosGreen Chilli
1/2tspCumin Seeds
1/4tspTurmeric Powder
2-3tspCoconut Oil
1/4tspMustard Seeds
2nosDried Red Chillibroken into two pieces
Curry Leavesfew
Saltto taste
Wateras 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.