Varutharacha Parippu Curry

Varutharacha parippu curry

Ingredients (Serves 6)

1. Toor dal – 3/4 cup

2. Tomato – 1 small, chopped

     Water – 3/4 – 1 cup or as required

     Oil – 1/2 tsp

3.  Tamarind (optional) – Small goose-berry sized (Soak tamarind in hot water for 10 minutes and then squeeze out its juice)

4. Grated coconut – 3/4 – 1 cup

    Turmeric powder – 1/2 tsp

    Kashmiri chilly powder – 1 tsp

    Coriander powder – 1 tsp

    Fenugreek powder – 1/8 tsp

    Pearl onions – 3, thinly sliced

To season

5. Coconut oil – 2 tsp

6. Mustard seeds – 3/4 tsp

    Dried red chilies – 2, broken

    Curry leaves – A few

     Pearl onions – 2 – 3, thinly sliced


1. Heat a pan at medium heat. Add grated coconut and stir until light brown. Add sliced pearl onions and stir until coconut turns brown. Add turmeric powder, chili powder, coriander powder and fenugreek powder. Stir for a few seconds and switch off. Set aside to cool. Grind to a powder in a mixie. Add 2 – 3 tbsp water and grind until you get a smooth paste. Set aside.

2. Meanwhile, pressure-cook toor dal along with ingredients numbered 2 for 2 whistles or until done. Open the lid after 10 minutes. Mash the dal slightly using a spoon. Add 3/4 – 1 cup hot water, enough salt and bring to a boil. Next add ground coconut paste, tamarind juice and cook for 3 – 4 minutes. The gravy will turn thick over time so adjust the gravy accordingly. Taste check for salt and switch off.

3. In a small pan, heat coconut oil and splutter mustard seeds. Fry dry red chilies until brown. Next add curry leaves, pearl onions and fry until golden. Pour seasoning over the curry. Serve with hot rice after 15 minutes. We had it with Kerala rice, pappadam, beetroot poriyal, tomato pachadi and omelet.

Varutharacha parippu curry

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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