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- Duration: 25 minutes
- Serves: 2-4 people
Spice Level: Medium
Remember to never add hing to the Parippu curry or it will change its flavour completely.
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Parippu Thoran is an essential part of any Kerala sadya or grand feast. It goes great with thoran and mezhukkupuratti. It is cooked using a spiced coconut mixture and forms an integral part of the traditional Onasadya. Moong dal is also a very important ingredient in Ayurveda-based cooking and is said to have a better effect on health than most other kinds of lentils.
- Green gram (moong dal) (1 cup)
- Coconut, grated (1 cup)
- Dry red chillies (sabut lal mirch) (2)
- Green chillies (hari mirch) (3)
- Small onions, chopped (3)
- MTR Haldi Turmeric Powder (½ tsp)
- Fennel seeds (saunf) (½ tsp)
- Yellow mustard seeds (sarson) (1 tsp)
- Curry leaves (kadipatta) (2)
- Oil (1 tbsp)
- Salt (to taste )
- Pressure-cook the dal along with some salt, timing it to 1 whistle.
- In a mixer-grinder, work up the grated coconut, the MTR Haldi/Turmeric Powder and saunf into a fine paste. Keep aside.
- Heat oil in a kadhai, and add the sarson to it.
- As it begins to splutter, add in the small onions, lal mirch and kadipatta and keep stirring for 5 minutes.
- Next, add in the ground coconut mixture and keep stirring for 3 minutes. Then, add in the dal and mix it well. Simmer for 5 minutes.
- Remove from heat and serve hot with steamed rice and ghee.