It’s a staple food in Kerela and is an important part of the feast made during Onam
Parippu curry is a dish that originated in Kerela. It is usually made with moong dal and coconut. There are other dals that can be used depending on the availability. It is one of the main dishes served during the feast at the Onam Sadhya. Moong dal is cooked well and then concocted with coconut-chili paste. The Parippu curry is tempered with coconut oil, mustard, curry leaves, and shallots. It’s a dal mixed with hot steaming rice.
One of the major limelight of the festival of Onam is the Sadhya which is also referred to as Onasadya. An array of Kerala delicacies are served on a banana leaf. Sadya means ‘banquet’. It is an elaborate feast that includes various vegetarian dishes, dishes with lentils, curries, pickles, etc. Parippu curry is at the center of this elaborate feast.
The lentil is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about 40 cm tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the majority of world production comes from Canada and India, producing 58% combined of the world total.
Preparation time: 20 minutes
Cooking time: 30 minutes
For Ground Coconut Paste:
Preparing Ground Coconut Mixture:
Preparing the Parippu:
The mung bean, alternatively known as the green gram, is a plant species in the legume family. The mung bean is mainly cultivated in East, Southeast and South Asia. Mung beans are high in nutrients and antioxidants, which may provide health benefits. In fact, they may protect against heat stroke, aid digestive health, promote weight loss and lower “bad” LDL cholesterol, blood pressure and blood sugar levels.