Posted on: December 10, 2018 Posted by: Deepsikha Comments: 0
Kerala Parippu Curry

Long back I had this dish at my friend’s place – it was cooked by her mother-in-law. Since I demanded some authentic Kerala dish from her, she invited me to taste a spread of authentic Kerala cuisine and among all the other delicious dishes, what attracted me the most is the Parippu Curry. This is a simple yet super tasty dish prepared with moong dal (yellow lentil) and grated coconut. The creamy taste along with the rich flavour of curry leaves and other spices and herbs makes it amazingly yummy. Since that day I have been thinking of trying this at my kitchen – and today, atlast, I did.

I asked her mother-in-law about the recipe and she explained me so well. But, as I almost forgot half of the details, I took the help of internet. Taking the basic guidelines from the internet, I added my own twist and here’s my version of Kerala Parippu Curry.


  • 3/4 cup yellow lentil (moong dal)
  • 3/4 cup grated coconut
  • 1 big sized onion (1/2 roughly chopped, 1/2 finely chopped)
  • 3 green chillies, roughly chopped
  • 3 garlic cloves, roughly cut
  • 1/4 tea-spoon turmeric powder (haldi)
  • 2 dried red chillies
  • 1/2 tea-spoon cumin seeds
  • 1/2 tea-spoon mustard seeds
  • 10-12 curry leaves
  • 2 tablespoon oil (I used groundnut oil)
  • salt according to taste
  • 2 cup water


  • Make a fine paste of 1/2 roughly chopped onion and green chillies together and keep aside.
  • Pressure cook the moong dal adding 2 cup of water and salt for atleast 6 whistle.
  • Once the pressure cools down, mash it with a masher.
  • Transfer the mashed dal to a pan and put on the flame. Keep stirring it frequently.
  • Now, add turmeric powder, onion-chilli paste and grated coconut to the mashed dal and give a quick mix. Lower the flame and let it cook.
  • Meanwhile, for tadka, heat oil in a separate pan and add dried red chillies, cumin seeds, mustard seeds, finely chopped onion and curry leaves and sautè until the onion turns golden brown and the mixture starts spreading a strong aroma.
  • Turn off the flame and immediately pour the tadka on the dal. Mix well and turn off the flame.
  • Your Kerala Parippu Curry is ready to be served now.

Serve it hot with hot steamed rice (preferably Kerala rice) or Puttu. While making this I have taken the reference from this website, they are really good.

If you like my version of Parippu, do give it a try and drop me a comment telling how you like it. Happy eating!


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