It is a lentil based curry mixed with coconut and shallot masala , So authentic and so as taste! Its very mild too! Also coconut oil just makes the curry more special ! It is the first main course in the traditional onam sadhya.
To grind and paste
coconut – 1/4 cup shredded or grated
Shallots – 3 to 4
Green chilly – 3 nos (adjust to the family spicy taste)
Jeera – 1/2 tbsp
coconut oil – 2 tbsp
Mustard seeds – 1 tsp
Curry leaves – to temper
Red chilly – 2 slightly broken !
Moong dal – 150 gms
salt – as required
Turmeric – 1 tsp
Pressure cook the moong dal by adding turmeric, salt, 2 to 3 cup of water . once cooked ! mash it and keep a side ! Now Grind the item given under to grind and paste ! Then mix it with the moong dal !
Heat the kadai and add the moong dal coconut mixture ! Bring it boil, once boiled ,off the flame ! transfer it to the bowl , Again heat the kadai and temper the dal by adding the ingredients given under ” To Temper ” , thats all !
You easy parippu curry is ready !
- Do not add hing as it taste entirely different !
- Using shallot while grinding is very important ! Do not skip that !
- You can even temper with ghee instead of coconut oil