Friday 5 September 2014

Kerala Parippu Curry / Kerala Style Moong Dhal Recipe

This Kerala Parippu Curry is a coconut based dhal (lentil) preparation which is served with rice  and ghee during Onam Sadhya. 

Let us learn how to prepare this traditional recipe.


Moong dal - 1 Cup
Turmeric powder - 
½  tsp 
Salt - as required

To Grind:
Grated Coconut -  
¼ cup(grated) 
Cumin Seeds - 1 tsp
Green Chilli - 1

For Seasoning:
Coconut oil  - 2 tsp
Mustard - 
½  tsp 
Dry Red Chilli - 1 or 2
Small Onion(Shallots) - 3 to 4 (Chopped finely)

Curry leaves - 1 sprig


Dry roast the moong dhal  in medium flame, till you get the aroma.

Pressure cook dhal by adding enough water, turmeric powder and salt.   Keep aside.

Meanwhile grind the coconut, cumin seeds and green chillies into a coarse paste by adding very little water; keep aside.

Transfer the dhal and coconut mixtre in a pan and add water to adjust the consistency   

Give it a mix and allow to cook for 5 minutes in medium flame.

Meanwhile heat oil in a separate pan;  season with mustard seeds.  Once it splutters add red chilli, small onions and curry leaves; fry till the onion turns golden brown in colour.

Pour the seasoning over the dhal mixture and mix  it with the ladle till well combined.

Remove from the stove and serve it with hot rice and ghee.


  1. Good one Poornima, somethign similar to our mor kuzhambu. That coconut shell karandi looks soooo cute!

  2. Never added coconut paste... Gonna try...


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