Parippu Curryപരിപ്പ് കറി

Name: Parippu Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Kerala
Ingredients: 1 cup toor dal (split pigeon peas) — തൂർ പരിപ്പ്; 0.5 cup fresh coconut, grated — ചിരകിയ തേങ്ങ; 0.5 tsp turmeric — മഞ്ഞൾ; 2–3 green chilies — പച്ചമുളക്; 0.5 tsp cumin seeds — ജീരകം; 4–5 Kerala small shallots — കൊച്ചുള്ളി; 2 tbsp coconut oil — വെളിച്ചെണ്ണ; 0.5 tsp mustard seeds — കടുക്; 2 dried red chilies — ഉണക്ക മുളക്; 1 sprig (10–12 leaves) fresh curry leaves — കറിവേപ്പ്

⏱ Prep 10m🍳 Cook 30m🍽 Serves 4🌿 Vegan

Video: Chef At Home (YouTube)

Parippu Curry is Kerala's daily dal — humble, soothing, and essential to the Onam Sadhya feast. Cooked toor or moong lentils are enriched with a freshly-ground coconut paste and finished with a fragrant mustard-seed tempering in coconut oil. This is the first thing served at a traditional banana-leaf meal, and the dish that carries home in the memory of every Keralite abroad.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

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Ingredients

▪toor dal (split pigeon peas) — തൂർ പരിപ്പ്1 cup
▪fresh coconut, grated — ചിരകിയ തേങ്ങ0.5 cup
▪turmeric — മഞ്ഞൾ0.5 tsp
▪green chilies — പച്ചമുളക്2–3
▪cumin seeds — ജീരകം0.5 tsp
▪Kerala small shallots — കൊച്ചുള്ളി4–5
▪coconut oil — വെളിച്ചെണ്ണ2 tbsp
▪mustard seeds — കടുക്0.5 tsp
▪dried red chilies — ഉണക്ക മുളക്2
▪fresh curry leaves — കറിവേപ്പ്1 sprig (10–12 leaves)
▪saltto taste
▪wateras needed

🌍 Cooking abroad? Substitutions

Moong dal (split yellow mung beans) can replace toor dal for a lighter, quicker version — it cooks in 2 whistles and is the dal traditionally used for Onam Sadhya's parippu. Both are correct; toor gives a richer flavor, moong gives a cleaner taste.
Coconut oil is non-negotiable for authentic Kerala flavor. Look for virgin or extra-virgin coconut oil at Indian grocery stores abroad. If the raw coconut aroma is too strong, use refined coconut oil — the tempering will still smell wonderful.
Kerala's small shallots (chal-ots) are sold as 'sambar onions' at South Asian grocery stores. If unavailable, use 1/4 of a regular red onion, sliced thin — the flavor is slightly milder but works well.

Method

1Wash toor dal well and pressure cook with turmeric and 2.5 cups of water for 3–4 whistles, or until the dal is completely soft and mashable. Let the pressure release naturally.
2While the dal cooks, grind grated coconut, green chilies, and cumin seeds to a smooth paste using a few tablespoons of water. The paste should be fine and creamy, not grainy.
3Open the cooker and lightly mash the cooked dal with a ladle — you want it semi-smooth, not completely pureed. Some texture is nice.
4Add the coconut paste to the dal and stir well to combine. Cook on medium heat for 5–6 minutes, stirring, until the raw coconut smell disappears and the flavors meld.
5Add water to reach a thick but pourable consistency — Kerala parippu curry should coat the rice, not sit separately. Add salt to taste and remove from heat.
6For the tempering: heat coconut oil in a small pan. Add mustard seeds and let them splutter. Add dried red chilies, thinly sliced shallots, and curry leaves. Fry until the shallots turn golden at the edges.
7Pour the tempering over the dal. Stir to combine. Serve immediately with steamed rice, alongside papad and mango pickle.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.