Nadan Kerala Parippu Curry

Nadan Kerala Parippu Curry

Nadan Kerala Parippu Curry aka Dal Curry is an inevitable part of Onam Sadya or for any Kerala Sadya/Feast. It is a very simplest cooking you can ever think of making either for sadya or for an everyday cooking!

Dal (also spelled daal or dhal; pronunciation: [d̪aːl]) is a term in the Indian subcontinent for dried, split pulses (that is, lentils, peas, and beans). The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in SAARC countries, and form an important part of Indian, Nepalese, Pakistani, Sri Lankan and Bangladeshi cuisines.

Dal preparations are eaten with rice, as well as rotta, chapati and naan on the Indian subcontinent. In India, it is eaten with rice and with a wheat flatbread called rotta. The manner in which it is cooked and presented varies by region. In South India, dal is primarily used to make the dish called sambar. It is also used to make pappu that is mixed with charu and rice. Parippu-Moong Dal/Lentil is cooked with grated coconut and seasoned with spices; with ghee drizzled on top.

The classic combination of rice, parippu curry with ghee sprinkled over, along with pappad makes tummy happy..

Try it and enjoy!


  • Toor Dal or Moong Dal 1 Cup
  • Grated Coconut 1/2 Cup
  • Cumin Seeds 1/4 Teaspoon
  • Only Chopped Shallots (Small Onion) 3-4 Nos.
  • Green Chilly 3 Nos.
  • Turmeric Powder 1/4 Teaspoon
  • Ghee 2 Teaspoon
  • Dried Red Chilly 3 Nos. (Broken in to 2 pieces)
  • Mustard Seeds 1/4 Teaspoon
  • Curry Leaves, Salt and Water as required


  1. Grind together Coconut, Cumin, Green Chilly and Turmeric Powder; Add enough water to make it a smooth paste.
  2. Cook Dal in a Pressure Cooker by adding enough water and Salt (2-3 Whistles)
  3. Mash the cooked dal using a wooden spoon, add grounded mixture and add salt if necessary
  4. Let it boil on low flames about 5-10 minutes and remove from the fire
  5. Heat up you small kadai with ghee; Splutter the Mustard Seeds, Shallots and Dried Red Chilly, fry till the shallots become golden brown
  6. Pour over this to the cooked dal.
  7. Serve Hot with Rice and a pappad. Drizzle some ghee on the curry before serve.

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