Kerala Style Parippu Curry

⏱️ 5m Prep🔥 15m Cook
Primary Dish

Kerala Style Parippu Curry

Ingredients

  • • 100 g Toor Dal
  • • 300 ml Water (for cooking dal)
  • • 50 g Grated Coconut
  • • 20 g Shallots (finely sliced)
  • • 2 cloves Garlic
  • • 1 Green Chili (adjust to taste)
  • • 0.5 tsp Cumin Seeds
  • • 0.25 tsp Turmeric Powder
  • • 0.5 tsp Mustard Seeds
  • • 1 sprig Curry Leaves
  • • 1 Dry Red Chili
  • • 1 tbsp Coconut Oil
  • • Salt to taste

Cooking Steps

1

Wash toor dal thoroughly. Add to a pressure cooker with 300 ml water and turmeric powder. Pressure cook for 3-4 whistles (approx. 8-10 mins) until soft. Mash lightly with a ladle.

2

In a blender, combine grated coconut, green chili, cumin seeds, garlic, and a splash of water (about 20 ml) to a fine, smooth paste.

3

Add the coconut paste and salt to the mashed dal. Bring to a gentle simmer for 3-5 minutes, stirring occasionally, until the raw smell of the paste disappears and the curry thickens slightly. Do not overcook.

4

Heat coconut oil in a small pan for tempering. Add mustard seeds and let them splutter. Then add dry red chili, curry leaves, and sliced shallots. Sauté until shallots turn golden brown.

5

Pour the tempering over the dal. Serve hot.