Ingredients (Serves 7)
Spilt green gram dal/ cherrupayar parippu/ mung dal – 3/4 cup (For sadya, its made using whole moong dal/green gram. The green gram is roasted, crushed and outer skins are removed and then it is used to made parippu curry.)
Turmeric powder – 1/8 tsp
Grated coconut – 1/2 – 3/4 cup
Cumin seeds – 1/4 tsp
Garlic – 1 small clove, chopped (Optional. You can avoid this if you are making it for sadya)
Salt – To taste
Curry leaves – 1 sprig
Coconut oil – 1 tbsp (You can add ghee, if you want)
1. Dry roast the split mung dal in a 4 liter pressure cooker over medium heat for 5-6 mts, stirring continuously. Set aside to cool a bit. Rinse well. Cook it in the same pressure cooker for 1 or 2 whistles adding turmeric powder, 1 tsp coconut oil and sufficient water ( around 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 or after 10 – 15 minutes. 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 1/2 – 1 cup hot water and cook for a few minutes.
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 3 – 4 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.