Wednesday, 18 April 2012

Parippu Kari/ Moong dal Kerala Style

Parippu Kari is another mandatory item for all Kerala Meals. It is made of Moong Dal. In Wedding Feast, the order of eating the Kozhambu varieties is Parippu Kari, Sambar, Pulisheri, Rasam and then Buttermilk. People from Kerala usually drink the Butter milk (moru or sambaram) at the end, In Tamil feasts, no meal is complete without the curd rice at the end.


Moong Dal 1/2 cup
Salt to taste

To be ground to Paste
Coconut 1/2 cup
Green Chillies 2
Curry Leaves Few
Cumin/Jeera 1/2 tsp
Turmeric 1/2 tsp
Garlic 1 pod

Method of Preparation

1. Grind all the ingredients under to be ground to a fine paste adding enough water.

2. Cook the Moong dal in a pressure cooker till it is well cooked.

3. Add the cooked dal to a pan and bring it to a boil.

4. Add the ground paste and salt and simmer for a little while.

Serve with warm rice. It tastes excellent with the Chemba Rice that is famous in Kerala.

Linking this to Kerala Kitchen Event hosted by Ramya

Linking this to WTML - Festive Recipes hosted by Rasi

Linking this to Vegetarian Side Dishes Priya's event hosted by Vardhini


  1. Healthy and delicious parippu kari...tastes heavenly with white rice and ghee.

  2. Super comforting parippu kari.

  3. yummy n comforting curry....

  4. Healthy & tasty recipe indeed!!!

  5. a regular at our home too..thanks for sending to kerala kitchen

  6. We make moong dal for roti side dish. This looks different and tasty. Thx for linking.