🥣 Parippu Curry | Masoor Dal Curry with Ghee

The very first curry poured over Kerala red rice in an Onam Sadya 🍃✨. Simple, creamy, and comforting — made with dal, coconut, and finished with a drizzle of golden ghee.

🛒 Ingredients

• Masoor dal (or moong dal) – ½ cup

• Turmeric powder – ¼ tsp

• Green chilies – 2 (slit)

• Grated coconut – ½ cup

• Cumin seeds – ½ tsp

• Shallots – 2 (optional)

• Curry leaves – few

• Ghee – 2 tbsp

• Mustard seeds – ½ tsp

• Dry red chili – 1

• Salt – to taste

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👩‍🍳 Method

1. Cook dal with turmeric, green chilies & salt until soft and mash lightly.

2. Grind coconut, cumin & shallots into a fine paste.

3. Add paste to cooked dal, mix well, and simmer for a few minutes.

4. Heat ghee, splutter mustard, add curry leaves & dry red chili → pour over curry.

5. Serve hot with Kerala red rice & a spoonful of extra ghee.

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🌸 Tip

👉 Always serve parippu curry as the first course of Sadya, with ghee on top — it sets the tone for the whole feast!