Paripp Curry – Method 1
Paripp Curry (Daal curry) is one of the most important curries served in Kerala Sadya. Paripp curry can’t be avoided in Kerala Sadya of South Kerala, while it’s not given much importance in middle and North Kerala. Paripp Curry is served with ghee for Kerala feast, and Pappadam (Pappad) is its best combo.
Ingredients for Paripp Curry:
1. Green gram daal (Cheru payar paripp) – 1 cup
2. Salt and water – As required
Red chillies – 1
3. Coconut scrapped – ¼ cup
Cumin seeds – ¼ tsp
4. Coconut oil – One big spoon
Curry leaves – 1 stalk
5. Ghee – As required
How to prepare Paripp Curry?
1. Heat green gram daal in pan and wash it well.
2. Cook daal by adding ingredients number: 2
3. Finely grind ingredients number 3 and add to cooked daal and boil again.
4. Put the flame off and add coconut oil and curry leaves. Stir well and serve hot aside ghee.
5. Curry should be thick.
Archive: Vanitha Magazine September 1-11, 2011.
Read a few more daal (paripp) curry recipes here. Click on the images in the gallery to read.
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