PARIPPU CURRY [ പരിപ്പ് കറി ] is an essential part of any Kerala meal that you may have. It goes great with almost all sorts of Kerala side dishes like Mezhukkupuratti . Ever had a Kerala Sadya? If you have, then this Parippu (dal) is the first thing you would mix with rice and ghee.
- One Cup Dal / Cherupayar / split yellow dal
- A pinch of Turmeric
- 1/2 Cup coconut (fresh or frozen, not dessicated)
- One Table Spoon cumin seeds / jeera / jeerakam
- Two-Three shallots
- Two-Three green chillies
- Coconut oil
- Mustard seeds / kaduku 1/4 Tea Spoon
- Shallots, sliced – 3
- 1 Red Chilli, torn into two a few curry leaves
- Roast the dal in a dry skillet until it turns a light golden brown.Its generally done in bulk and store moong dal this way to prevent bugs. It also makes the dal much more fragrant after cooking.
- Grind the coconut with the rest of the ingredients.
- Pressure cook the moong dal with 4 cups water and a generous pinch of turmeric. Once done, mash well to a smooth paste. Keeping the flame on low, add the ground coconut mixture and some salt to the dal. Cook until well blended – about 5-8 minutes.
- Heat oil for tempering and add the ingredients in the order given. Once the mustard seeds have popped and the red chilly starts to glisten a deep red, remove from fire and dunk everything into the dal mixture. Mix well.
- Pour the curd into it and combine well. Add salt to taste. Simmer for another minute by stirring well all the time. (Remember to keep the flame at the minimum or lowest possible. Take care not to overheat it after adding the curd). Add salt and remove it from the flame.
- Serve hot with steamed rice and ghee.