Parippu Curry ( Green Gram Curry)

Parippu curry is Kerala style dal curry made with moong dal and ground coconut paste. Rice and dal is a popular combo all over India, but what makes this Kerala style parippu curry special is adding a generous amount of coconut. It is the freshly ground coconut paste, curry leaves, and coconut oil that add aroma and taste to this curry. But the way it is served over steamed rice, with a tsp of ghee, mixed with pappadam and pickle makes it even tastier and is absolute comfort food. It is an everyday style healthy and filling curry that goes well with vegetarian and non-vegetarian curries.

Parippu curry is also an integral part of Kerala Sadhya. Sadhya is Kerala's traditional feast served on a banana leaf and there is a colorful array of vegetarian curries, rice, and desserts. Parippu curry is very popular in South Kerala where it is served as a first course with rice, ghee, and papadam in wedding feasts and festive Sadhya's like Onam and Vishu.

Today I am sharing two types of parippu curry, the traditional yellow color, Sadhya parippu curry, and a simple home-style mung bean/cherupayar parippu curry. The traditional Sadhya style Katti parippu is made with split moong dal. It is almost the same recipe but a more simple version with no tempering. Instead of seasoning a generous amount of fresh curry leaves is added and drizzled with coconut oil on top. The homemade version is made with mung beans and has a greenish color and is more wholesome and healthy. Try both versions and let me know how it turned out for you. Enjoy!

Kerala Sadhya Style Katti Parippu Curry

Ingredients
Moong dal- 1/2 cup
Coconut- 1 cup coconut
Green Chilly- 2
Shallot- 2 diced
Cumin- 1/2 tsp
Fennel- 1/3 tsp (optional)
Turmeric powder 1/3 tsp
Mustard seeds 1/2 tsp
Dry Red chilly- 2
Oil - 2 tsp
Curry leaves
Salt to taste.

Roast the moong dal in a low flame for 3-4 minutes or till it gets a beautiful aroma. Allow it to cool down and give a final rinse. Pressure cook it till soft and can be easily mashed up.
Grind the coconut, cumin, and fennel into a fine paste. Crush one shallot and green chilly and add to the paste.
Use a ladle to mash the cooked moong dal into a smooth paste. Add 1/2 cup of water, turmeric powder, and salt and bring it to a boil. Now add the ground coconut paste and mix well. In a low heat bring this to a slight boil or till the raw flavor disappears. At this stage, you can add a tsp of coconut oil and gently crushed curry leaves.
In a pan heat oil and add mustard seeds. When it crackles add sliced shallots, dry red chilly and curry leaves, and fry till golden brown. Pour it over the curry. Cover with a lid till it is ready to serve.

Mung bean/ Cheru payar parippu curry

This home style parippu curry is made with the split variety of green gram (moong dhal). This is my  mom's recipe, and is little greenish in color. It is a nutritious and wholesome curry in its own right. It is also enjoyed with the same combo, rice,ghee and papadam. It is also a wonderful accompaniment with rice and chicken curry. The recipe is almost the same as above, but for this you can one clove of garlic which is optional.

The first step is to dry roast the green gram till it gets a beautiful aroma, but make sure it does not change color to brown. When it cools down a bit get this lightly crushed in a mortar and pastel. You can use the mixer but make sure it is a coarse powder.
Soak it in water for a minute or two and drain out. By this process, a little of the husk will be washed off,  but you also need to retain little as it will give us a beautiful greenish-yellow color. Pressure cook it till soft and can be easily mashed up.

Now you can follow the same recipe as stated above.

You might also like,
Mathanga Parippu Curry/ Pumpkin Dal Curry 
Varutharacha Vendakka Sambar
Kalan- Sadhya Style
Kumbalanga Moru Curry
Ethapazham/ Ripe Plantain Curry

Try it,
Hope you will all enjoy!