Parippu (moong daal) curry (പരിപ്പ്) is an un avoidable side-dish for Kerala cuisine especially for traditional “Sadya” (സദ്യ), in occasions like Onam or Vishu. It is the first to be served with rice, along with papad (പപ്പടം) and ghee. From north to south, the preparation of this daal curry varies slightly, especially on preparing the daal itself for the curry. This recipe is typical to my district –Kollam, where we use smashed moong daal after deep boiling the same.


  1. Moong daal (ചെറുപയർ) cooked & smashed     : 2 cups

For Masala

  1. Grated coconut                 : ¼ cup
  2. Turmeric powder              : ¾ T sp.
  3. Geera    :  less than ¼ T sp.
  4. Red / green chilli               :  2
  5. Garlic.                                :  2 cloves


For seasoning

  1. Oil          :  2 Tsp
  2. Mustard : 2 Tsp
  3. Dry red chilli.      : 3
  4. Curry leaves        : 2 strig


  • Grind the ingredients for masala (Make sure to limit to grinding such that its between coarse and fine paste).
  • Mix the ground masala paste along with 1 – 1 ½ cup water with the moong daal & enough salt .
  • Keep a pan (kadai) on the stove and add the oil and heat.
  • Once the oil is hot add the mustard and wait to splutter
  • Add the chilly and curry leaves and sauté well.
  • Add the moong daal-masala mixture on it, and allow it to boil.
  • Once boiled,  reduce to medium flame and keep it for another 3 – 5 minutes.

One can adjust the coconut, spices and oil quantity according to individual taste.



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