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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 an amazing combination.


  • 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


  • 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.