Curryworld

Ingredients

sadya parippu curry

cherupayar Parippu/Split Moong Daal-1 cup

Grated coconut- bit less than 1/2 of 1

Cumin seeds-1/4tsp

Garlic-1clove(opt)

Curry leaves-1 string

Green chilli-1

Turmeric powder-2pinch

Chilli powder-2 pinch

Coconut Oil-1tbsp

Water-

Salt-

kerala sadya parippu

Method

Heat a kadai and add split moon dal and fry till raw smell goes..

Then remove from the heat and wash well ..

In a cooker add this dal along with chilli powder,salt ,turmeric powder and 2 cup of water  ..

Cook for 2 whistle .. Open the cooker mash well with back of a ladle ..

Keep aside ..

Make a fine paste of grated coconut ,cumin seeds ,garlic and green chilli..

Add this fine paste to the cooked dal and allow to boil ..

Finally sprinkle some coconut oil and curry leaves ..

Adjust the water level if u want the dal to be more loose .. If so always add hot water to the curry and make it loose ..

sadya parippu

Note :

In our area parippu is not an important dish in sadya ,but in northern kerala its one of the first and imp dish ..

Garlic is used in some region .. so Usually i won’t garlic in any of the sadya dishes ..But when i made this it came out well 🙂 ..

So garlic can be avoid if u want !!!

This is a semi medium thick curry .. will post katti parippu soon .. 🙂 So for this vishu try this simple curry .. Here my curry became it thick when cooled down ..;)

Love

🙂

Urs Veena

M