parippu curry

Parippu curry recipe, Cherupayar parippu curry

Parippu curry/ Cherupayar parippu curry is a simple and quick to make comforting dal recipe prepared by adding mashed moong dal/ cherupayar along with coconut mixture to the tempering and cooked to perfection. This flavorful and delicious parippu curry always holds a place in “Onam Sadhya”as well apart from regular lunch. So today’s post consists of the last recipe in Onam Series that I have been doing this week. I enjoyed a lot cooking and posting all the recipes and really happy to see feedback from my readers as well.

If you missed other recipes of Onam you can check it out below:

Anytime you want to make quick dal recipe make this parippu curry which us loaded with taste and flavors from coconut paste and coconut oil. So let’s get to the making!
cherupayar parippu curry

Parippu curry recipe, Cherupayar parippu curry
Serves 3
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1. Moong dal/ Pasiparuppu/ Cherupayar– ½ cup
  2. 2. Water – 1 cup
  3. 3. Salt – to taste
  4. 4. Turmeric powder – ¼ tsp
To grind
  1. 1. Grated Coconut – ¼ cup
  2. 2. Green chili – 2
  3. 3. Garlic – 2
  4. 4. Jeera/ Cumin seeds – ½ tsp
To temper
  1. 1. Mustard seeds – ½ tsp
  2. 2. Shallots/ small onion – 3 tbsp
  3. 3. Dry red chili – 2
  4. 4. Curry leaves – few
  5. 5. Coconut oil – 1 tbsp
Note
  1. * 1 cup = 235 ml
Instructions
  1. In a blender add grated coconut, green chili, garlic and cumin seeds/ jeera. Grind it into thick paste adding little water. Keep it aside.
  2. In a pressure add washed moong dal/ Cherupayar, salt, turmeric powder and 1 cup water. Pressure cook for 3 whistles or until dal turns mushy. When the pressure has released open the cooker and mash dal. Keep it aside.
  3. Heat oil in a pan/ kadai, to it add dry red chili and mustard seeds, when it splutters add curry leaves and chopped shallots(I used both shallots and regular onion). Saute well.
  4. When the onions have sauteed well add the coconut mixture and mashed dal. To this add around ½ cup water to get right consistency. Mix everything well and let the mixture boil for a minute. When everything looks combined put off the flame and serve it hot with rice, mambazha pulissery, thoran, vendakka pachai and finally a sweet to finish off the meal.
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How to make Parippu curry with step by step images


  1. In a blender add grated coconut, green chili, garlic and cumin seeds/ jeera. Grind it into thick paste adding little water. Keep it aside.
  2. In a pressure add washed moong dal/ Cherupayar, salt, turmeric powder and 1 cup water. Pressure cook for 3 whistles or until dal turns mushy.
  3. When the pressure has released open the cooker and mash dal. Keep it aside.
  4. Heat oil in a pan/ kadai, to it add dry red chili and mustard seeds, when it splutters add curry leaves and chopped shallots(I used both shallots and regular onion). Saute well.
  5. When the onions have sauteed well add the coconut mixture and mashed dal. To this add around ½ cup water to get right consistency. Mix everything well.
  6. Allow the mixture boil for a minute. When everything looks combined, check for salt and put off the flame and serve it hot with rice, mambazha pulissery, thoran, vendakka pachai and finally a sweet to finish off the meal.
    parippu curry

 

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