One cannot even think of having a sadya without parippu. We start off with parippu, pappadam, and ghee. And now, if you think of avoiding pappadam or ghee, then you are making a huge mistake! The taste would never be the same without ghee or pappadam. I know there might be various ways of cooking parippu too, but this is how we prepare it for Sadya. Its simple, nutritious and yummy too!
Ingredients (Serves 5)
- Spilt green gram dal/ cherrupayar parippu/ mung dal – 1/2 cup
- Turmeric powder – 1/4 tsp
- Grated coconut – 1/2 – 3/4 cup
- Cumin seeds – 1/4 – 1/2 tsp
- Garlic – 1 small clove (Optional. You can avoid this if you are making it for Kerala sadya)
- Salt – To taste
- Curry leaves – 1 sprig
- Coconut oil or ghee – 2 – 3 tsp
1. Dry roast the split mung dal in a pan at medium heat for 5-6 mts, stirring continuously. Cook it in a pressure cooker for 1 whistle adding turmeric powder and sufficient water ( around 1.5 – 2 cups). (You can cook it in a vessel instead of pressure cooker but it will take a very long time). Open the pressure cooker when the steam releases. Mash the parippu slightly with the back of a spoon (thavi) . Add enough salt and mix well. If the parippu is very thick in consistency, you can add more water and boil it.
2. Meanwhile grind the grated coconut along with cumin seeds and garlic to a very fine paste. Add it to the cooked dal and cook for a few minutes. Finally add curry leaves and 2 – 3 tsp coconut oil / ghee. Switch off. Serve this delicious parippu curry with hot rice, pappadam and ghee. In Northern Kerala, parippu is made with toor dal/ thuvara parippu.