Kerala sadya is made up of about 11-14 or more dishes , each with their own unique taste and significance. With the passage of time, not every dish is now prepared or has become must for a sadya. Moreover the way sadya is prepared varies from region to region in Kerala. However, if there is one dish that is unavoidable and a must whatsoever, that would be the parippu curry/dal/thick lentil soup .Yep, what salt is to cooking ,the sadya parippu curry is to the grand feast,mandatory for perfection & completion !!
In short, a sadya/Kerala feast is incomplete without the parippu curry. In fact, the sadya starts with rice , ghee and this parippu curry and then comes the turn for other curries . King of the curries in terms of the sadya.
Sadya Parippu curry is a dal or lentil soup made especially with either green gram,moong dal or even toor dal (the last option) with a mildly spiced coconut paste .It goes well with hot rice and Pappadums,(the Indian taco shaped wafers) ,ghee /clarified butter and any pickles.YUMMM!! Simple,highly nutritious and delish !!
Here is how I make "Sadya Parippu curry"
Ingredients
Green Gram/Cherupayyar - 1 cup
Turmeric powder- 1 teaspoon
Red chili powder- 1/4 teaspoon
Salt-to taste
Water - 1 1/2 cup
To Grind
Grated coconut - 1 cup
Cumin seeds/jeeragam-1/2 teaspoon
Garlic pods (medium) - 2-3
Green chili- 2-3 nos.
Shallot- 1 no.
Curry leaves - 2-3 nos.
For tempering
Coconut oil - 1 tablespoon
Mustard seeds - 1 teaspoon
Shallots, chopped - 2 nos.
Dry red chili - 2 nos.
Curry leaves - 1 sprig
Preparation method :
- Heat a pan , pour a little oil enough to roast the green gram till it turns light brown.
- Pressure cook the roasted green gram, turmeric powder, chili powder, salt and water for 2-3 whistles or until it is cooked properly , a smashed consistency.
- Grind coconut, cumin, garlic, shallot, green chili, curry leaves,a tablespoon water into a smooth paste.
- Heat a pan, crackle the mustard seeds, fry the shallots till they are lightly browned , add dry chili and curry leaves. Fry lightly for a stir or two.
- Now pour the cooked green gram mixture into the above tempering pan and stir it , smash it slightly if it is not and add the above smooth coconut ground paste into it.Stir.
- If it looks very thick add some water and boil it. Once it reaches the boiling point low the flame , cover it and let it simmer for like ten minutes .
- Sadya parippu curry is ready to be served with hot plain rice, ghee, pappadums and pickle..
- Enjoy !!
God bless,
