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Parippu Thenga Arachu Vachathu (Moong Lentil Curry with Ground Coconut)

Parippu Thenga Arachu Vachathu or Parippu Curry is one of the must-have dishes for any Kerala style vegetarian Sadya (feast). Rice with a ladle of this curry topped with a spoonful of warm clarified butter is a meal I would die for. Its the clarified butter which gives this dish that distinctive taste and aroma.The mention of this combination takes me back to my boarding days, when we used to look forward to this meal served on Sundays. My mouth has already started watering…… 🙂

I still love to dig into a bowl of parippu curry with the warm ghee floating over it. But lately, I have started holding myself back, especially in front of my health conscious hubby. I must confess that I still manage to sneak and indulge in such food once in a while. It’s worth the risk even if I add on a few calories in the bargain.

Recipe Video

Parippu Thenga Arachu Vachathu (Moong Lentil Curry with Ground Coconut)

Parippu Thenga Arachu Vachathu or Parippu Curry is one of the must-have dishes for any Kerala style vegetarian Sadya (feast). Rice with a ladle of this curry topped with a spoonful of warm clarified butter is an amazing combination.

Ingredients
  

  • 1 cup Split Moong bean - (you can use toor dal as well)
  • as required Water
  • 1/2 teaspoon Turmeric powder
  • to taste Salt
  • 1-1/2 tablespoons Ghee for toasting the lentils

To be ground to a paste

  • 1 cup Grated Coconut
  • 1/2 teaspoon Cumin seeds
  • 3 cloves Garlic cloves
  • 1 - 2 green chillies

For tempering

  • 2 tablespoons Grated Coconut
  • a few Curry leaves
  • 1-2 Dried red chillies (broken into 2)
  • 1-1/2 tablespoons Ghee
  • 2 Sliced shallots

Instructions
 

  • Heat a cooker/Pan. Add ghee/clarified butter.
  • When hot, add the lentils and stir till the lentils turn a shade darker.
  • Add the turmeric powder and mix well.
  • Add water as required. Do NOT add salt else the lentils won't cook well.
  • Cover and cook till the lentils are well cooked. Take it off the heat.
  • Grind the coconut along with cumin, chillies and garlic to a smooth paste.
  • Add this paste into the lentils along with salt and mix well.
  • Add more water if required. The consistency required is medium thick to thin.
  • Transfer the pan back to heat and let it boil. Check the seasoning and adjust according to taste. Switch off and transfer to a serving bowl.
  • Heat Ghee in another pan.
  • Add the curry leaves, shallots and red chillies followed by grated coconut.
  • Toast till the coconut turns golden brown.
  • Pour on top of the Lentil Curry.
  • Add a dollop of butter or ghee and serve with rice or Roti.
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