Parippu was always a special curry in our home, especially during festivals like Onam or Vishu, and during grand wedding feasts. I absolutely love this simple yet comforting gravy. In a traditional Sadya, this curry has to be perfect — hot rice, a generous serving of parippu, one spoonful of ghee, with papadam and avial on the side… it just makes the day feel complete.
I’ve had parippu made by my mom, grandma, mausis, in marriages, parties, and every version carried its own magic. Recently, I finally learned to make it myself — and today, I’m sharing that same recipe here.
📝 Ingredients:
For the dal:
- Moong dal (yellow split gram / cherupayar parippu) – ½ cup
- Turmeric powder – ¼ tsp
- Water – 1½ to 2 cups
- Salt – to taste
For the coconut paste:
- Grated coconut – ½ cup (fresh or frozen)
- Cumin seeds – ½ tsp
- Green chili – 1 (optional)
For tempering:
- Ghee – 1 tbsp
- Curry leaves – 1 sprig
- Dried red chili – 1 (broken)
🍳 Instructions:
🔸 Step 1: Cook the dal
- Dry roast the moong dal in a pan for 3–4 minutes until slightly golden and aromatic.
- Rinse and pressure cook with turmeric and water for 2–3 whistles, or until soft and mushy.
- Mash the cooked dal lightly and add salt.
🔸 Step 2: Make the coconut paste
- Grind grated coconut, cumin, and green chili to a smooth paste with 2–3 tbsp water.
🔸 Step 3: Combine and simmer
- Add the coconut paste to the mashed dal.
- Simmer on low flame for 3–5 minutes. Add a splash of water if it’s too thick.
🔸 Step 4: Temper the curry
- Heat ghee in a small pan.
- Add broken red chili and curry leaves.
- Fry briefly, then pour over the parippu curry. Mix well.