Parippum Neyyum/Split Moong Dal Curry which is simply known as Parippu Curry is one of the simplest and the modest Kerala Sadya dish. Now everyone has their own way of making this ethnic dish and may have regional differences. I normally make it in the simplest form by cooking Moong dal/Cherupayar Parippu with with two three green chilies, without ground coconut paste or tempering but just by seasoning them in the end with one or two tbsp of coconut oil and curry leaves. The flavor and aroma it imparts is really wonderful. Another reason of my love of it making this simple way is it is one of the best considered food for babies from 6 months to kids of any age, I used to make it a lot for my both kids and still make it this way. They love it with boiled rice and ghee which is really nutritious and so very simple, I hope you all agree with me.
But then these days when I've more than twenty-five to thirty guests for Onam/Vishu Sadya festivals here I go for this way of preparing Parippu Curry with Ground Coconut and Tempering. As I mentioned in the recipe the tempering is purely optional for this way of preparation also, instead you can just add few drops or two tbsp of coconut oil and some generous amount of curry leaves which will impart a lovely aroma and flavor. I sometimes add a clove of garlic while grinding the coconut paste as I have heard my granny and many elderly people saying its helps for digestion but its full on you as to how you want to make it.(I personally like to avoid using garlic but at the end of the festive days we tend to eat a lot and feel so heavy I believe its better to add some garlic in your sadya meals). Make sure for Sadya you serve it topped with a spoon of ghee and Pappadams which is the best combo. So make your parippu curry this way for this Onam and Enjoy with your loved ones :-)
- Split Moong Dal - 1½ cup
- Turmeric powder - ½ tsp
- Split green chilies -3 to 4 split lengthwise
- Salt to taste
- Water - 3 cups(more if required)
To Grind:-
- Grated Coconut - 1½ cup
- Jeera/Cumin - 1 tsp
- Garlic - 1 clove(optional)
- Water - 3tbsp(or just enough to grind)
Tempering:-(Tempering is purely optional)
- Coconut oil/Ghee - 2 tbsp
- Mustard seeds - 1 tsp
- Jeera/Cumin - ½ tsp(optional)
- Shallots chopped - 1tbsp
- Curry leaves few
- Dry red chilies - 4
How I made It:-
- Wash Moong Dal two-three times, put them in the pressure cooker, pour water, add turmeric and salt. Pressure cook it for just one whistle and take it off the stove.
- Meanwhile grind the 'To Grind' ingredients into smooth paste and keep aside.
- When the pressure releases fully, open the pressure cooker lid and stir well to mash the cooked dal. Add the slit green chilies and ground coconut paste to the dal stir well again.
- Put on the stove and cook the dal coconut mix again, stir for couple of times to make sure dal don't stick on to the botoom and get burned.
- When it starts to boil reduce the heat to medium and let it boil again for another five minutes. Take them off the stove.
- For tempering-heat up a small pan, pour coconut oil or ghee, add mustard seeds. When they start to splutter add jeera/cumin. When they sizzle add chopped shallots, curry leaves, dry red chilies and saute till shallots turn golden brown color.
- Pour over the Parippu Curry and give it a gentle mix. Serve with rice topped with a tsp of ghee/clarified butter and Pappadam.
