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Parippu Thoran


Parippu Thoran

  • Duration: 25 minutes
  • Serves: 2-4 people
  • Spice Level: Medium

Authenticity Slice

Remember to never add hing to the Parippu curry or it will change its flavour completely.

Trivia Tadka

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.

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