Parippu Curry is one of the important and most commonly prepared dish in almost all houses in Kerala. In our place this dish have an important role...Usually in sadhya aka Feast, this parippu curry is served with rice..I think everyone heard about sadhya, Its a delicious vegetarian meal served with almost all variety of vegetable combination. It is a must one in all traditional functions in south India. The combination of parippu curry pappadam and a drop of ghee is a mouthwatering dish ...
The main ingredient is the splitted Mungdal...Mungdal is known as mung bean,green bean etc...This mung bean is used for preparing bean thoran, sprouted mung bean is also very nutritious dish...Some places moong is used for preparing dessert too..Today i am going to tell you how can we prepare the parippu curry....I recommend all of you to try this recipie.
Parippu/ splitted Mung bean - 1 cup
Turmeric Powder - 1 pinch
Salt -to taste
Pearl onion -2 -3 nos
Green chilly - 1 (optional)
Coconut - 1/2 cup
Cumin seed - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 4 to 5 leaf
Red chilly - 1 no
Step 1 :First boil the mung dal with water turmeric powder salt green chilly and pearl onion....Cook thoroughly.If you use pressure cooker wait for 2-3 whistle.
Step 2: Make a nice paste of the cocunut and cumin seed using a blender
Step 3: Add the paste into the cooked dal mix...Let it boil for another 2-3 minute
step4.In a kadai add oil ,when the oil get heated add the mustard seed ,once it started spluttering add the red chilly and curry leaves then add the parippu into the oil..Let it cook for almost 2-3 minute for a very low flame.
Step 4 :Pour the curry into the serving bowl...The quick and easy parippu curry is ready to eat...Have it with papad....
Points to ponder:
- Do not add excess water for cooking the dal
- Do not add excess water for making the coconut paste...
- According to your taste you can add green chilly..it will make the dish more spicy