07 September 2013

Parippu Curry - Onam Sadhya Vibhavangal 18

Today is Atham (malayalam star), which marks the beginning of the 10 day Onam festival in Kerala. This is the day we start making the flower carpets called pookkalam. As kids we used to carry a flower basket and go about picking flowers from the garden, temple compound or even from fields.

Parippu / Lentil curry is an inseparable part of Sadhya. It is served along with ghee after rice is served. Split green gram (skinless) is used to make Parippu. It is a thick gravy dish. Parippu or lentils are roasted, washed and then cooked along with turmeric and salt.

Parippu Curry
(Printable Recipe)

Split Mung Dal / Cherupayar Parippu - 1/2 cup
Turmeric - 1/4 tsp
Red Chilly Powder - a pinch
Dried Red Chilly - 1
Salt - as required
Water - 1 1/4 cup
Ground Coconut - 1/4 cup
Jeera Powder - a pinch
Curry Leaves - 1 sprig
Coconut Oil - 1 tsp


Wash the lentils.
Transfer it to a cooker along with turmeric, red chilly powder, dried red chilly, water and salt.
Pressure cook on medium flame until you hear 1 whistle. Once the pressure is gone open the lid and check if it is cooked well. Else cook again open till it is soft and well cooked.
Switch on the flame to medium.
Mash the lentils well with a spoon. Add in the ground coconut and jeera powder.
Remove from fire. Add in the curry leaves and pour the coconut oil. Stir well. Serve hot along with ghee and rice.

Add in more water if necessary to make it semi thick gravy.
This can be made without coconut too. 

Hope you haven't missed out on my other Onam Sadhya Recipes. Here are the links

13.  Sambaram


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