Kerala Parippu Curry
- 43 min
- mild
- Serves 4
Parippu curry made with moong dal, grated coconut and a mustard seed tempering with shallots and curry leaves. Mild, serves 4, about 45 minutes.
You’ll need: Pressure Cooker
Good for: Onam
Ingredients
Moong Dal100 grams
Water, For Cooking400 ml
Turmeric Powder0.6 grams
Coconut (Grated)32 grams
Cumin1 grams
Green Chilli, Chopped5 grams
Small Onion (Shallots), Chopped15 grams
Salt1 tsp
Coconut Oil3 tsp
Mustard Seeds1.3 grams
Dry Red Chilli, Halved1 grams
Curry leaves1 grams
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 163kcal | 652kcal |
| Protein | 6.8g | 27g |
| Carbohydrate | 19g | 74g |
| Fat | 7.1g | 28g |
| Fibre | 5.3g | 21g |
| Sugar | 1.5g | 6g |
Cookd masalas for curry leaves
Method
Get ready by grating the fresh coconut. Peel the shallots, then chop 1 shallot and the green chilli for the coconut paste. Thinly slice the remaining shallots. Wash the curry leaves and pat them dry well.
Dry-roast the moong dal in a pressure cooker on low to medium flame for 4 minutes. Stir often until it smells roasted and turns lightly golden. Do not let it darken.
Add 400 ml water and turmeric to the roasted dal. Pressure cook on medium flame for 3 whistles, about 8 minutes, until the dal is completely soft. Let the pressure drop naturally for about 10 minutes, then mash the dal well with a ladle.
Grind the grated coconut, cumin, green chilli, chopped shallot and 60 ml water in a mixie until smooth. Add the paste and salt to the mashed dal. Add up to 100 ml water gradually and simmer on low flame for 6 minutes, stirring often, until the coconut paste is cooked and the curry is thick but pourable.
Heat coconut oil in a small kadai on medium flame for 1 minute. Add mustard seeds and fry for 30 seconds until they crackle. Add dry red chilli, curry leaves and sliced shallots, then fry for 3 to 4 minutes until the shallots are golden. Pour the tempering over the curry and mix well.
Before you start
- How long does Kerala Parippu Curry take?
- 43 minutes from start to finish. That is 10 minutes of preparation and 33 minutes of cooking.
- How many people does Kerala Parippu Curry serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Kerala Parippu Curry vegetarian?
- Yes. No meat, no fish and no egg.
- Is Kerala Parippu Curry spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Kerala Parippu Curry?
- 1 grams Curry leaves, 100 grams Moong Dal, 32 grams Coconut (Grated), 15 grams Small Onion (Shallots), 1 grams Dry Red Chilli, 3 tsp Coconut Oil, and a few more listed on this page.
- Do I need a pressure cooker for Kerala Parippu Curry?
- Yes, this one is cooked under pressure.
- How many calories are in Kerala Parippu Curry?
- About 163 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
Nobody has shared how this one turned out yet. If you cook it, add a photo and a line for the next person.
