Parippu curry is one of the first dishes served in a traditional Onam sadya, the grand vegetarian feast laid out on a banana leaf during Kerala's harvest festival. Made with cherupayar parippu (yellow moong dal), this humble curry is cooked until soft, lightly mashed, and finished with a generous drizzle of ghee and a fragrant tempering of cumin seeds, curry leaves and dried red chilies. In many Kerala homes, parippu is also mixed with a spoon of ghee and served with rice as the very first course of the sadya, right after the customary sprinkle of ghee on the banana leaf.
What makes Kerala style parippu curry special is its simplicity. Unlike heavily spiced dals, this recipe relies on just a handful of everyday ingredients — moong dal, coconut, cumin, shallots and curry leaves — to create a comforting, subtly sweet, and nutty flavor. It is mild enough to balance the spicier dishes on the sadya platter, like sambar, avial and pachadi, and its light texture makes it easy to digest, which is why it's traditionally eaten first with plain rice.
This curry is also naturally protein-rich, since moong dal is a good source of plant protein and fiber, making it a wholesome addition to the festive spread. Whether you're preparing a full Onam sadya at home or simply want to recreate an authentic Kerala dal curry, this parippu curry recipe is a great place to start.Check out the recipe below.
Recipe Details
Course: Main / Onam Sadya Side Dish
Cuisine: Kerala, South Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4
Ingredients
Grind Together-
Recipe Video
Method
1.Dry roast the moong dal lightly until fragrant, then wash and pressure cook it with water and turmeric powder until soft and mushy (about 5–6 whistles).
2.Grind the coconut, shallots, cumin seeds and green chilies with a little water into a coarse paste.
3.Add this coconut paste to the cooked dal, along with salt, and simmer for 5 minutes, mashing lightly.
4.In a small pan, heat coconut oil add mustard seeds,finely chopped shallots, dried red chilies, curry leaves. Let them crackle.
5.Pour this tempering over the parippu curry and mix well.Boil for 2 minutes and switch off the gas.
6.Serve hot with steamed rice drizzled with ghee as part of your Onam sadya.Enjoy😋
Tips
✍️Dry roasting the dal before cooking gives the curry a deeper, nuttier aroma.
✍️Don't over-dilute the curry — parippu should be thick enough to coat the rice, not runny like sambar.
✍️Fresh coconut works best for authentic flavor, but desiccated coconut can be used in a pinch.
✍️Coconut oil is essential to this dish; don't substitute it with regular oil if you want the traditional Onam sadya taste.
✍️Make the coconut-cumin paste just before adding it to the dal, as it loses freshness quickly.
FAQs
1. What is parippu curry made of?
Parippu curry is made primarily with yellow moong dal (cherupayar parippu), grated coconut, cumin, green chilies and a tempering with mustard seeds and curry leaves.
2. Why is parippu served first in Onam sadya?
Parippu with ghee and rice is traditionally the first course of the sadya because its mild, light nature prepares the palate before the spicier dishes like sambar and pachadi are served.
3. Can I make parippu curry without coconut?
Yes, though coconut adds authentic richness. You can skip it for a lighter, thinner dal, but it won't taste like the traditional Kerala version.
4. How long does parippu curry stay fresh?
It's best eaten fresh, but leftovers can be refrigerated for up to a day. Reheat gently and add a little water if it thickens too much.
5. Is parippu curry healthy?
Yes, moong dal is rich in plant protein and fiber, making parippu curry a nutritious, easily digestible dish suitable for the whole family.
Loved this Kerala style parippu curry recipe? Don't forget to check out more traditional Onam sadya recipes on Divya's Nalabhagam, and subscribe to our YouTube channel @DivysNalabhagam for step-by-step video recipes straight from a Tamil kitchen with a nutrition science twist!