Dal curry or Parippu curry is a classic sadya essential. It’s one of the simplest and most comforting curries-rich in protein and quick to prepare. In a traditional Kerala sadya, this is the curry that’s served first, usually with a spoonful of ghee and a crispy papadam. Mix it all together with hot rice and enjoy that first heavenly bite. This is how every sadya starts!
Why does sadya begin with parippu curry?
There’s a reason behind it. A sadya is thoughtfully designed to begin with light, easily digestible dishes, and then gradually move toward more flavourful and heavier items. Dal, being rich in protein and fibre, gives a gentle start to the meal. It provides a satisfying fullness without being heavy-helping you enjoy the rest of the feast without overeating early on.
Variations Across India
Almost every state in India has its own version of dal curry. In Karnataka, seasonal vegetables are often added along with dal-giving each version a unique twist. Andhra Pradesh offers variations like Tomato Pappu, Mamidikaya Pappu (with raw mango), and Gongura Pappu (with sorrel leaves). Northern India is famous for its Dal Tadka, where tempered spices bring the dal alive with aroma and heat.
From simple comfort food to festive beginnings, dal curry plays many roles-and always delivers.
Sadya Parippu Curry
Ingredients
Instructions
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First of all, grind together grated coconut, green chillies, and cumin seeds into a smooth paste using a little water. Set aside.
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In a pot, cook moong dal (or toor dal) with enough water until it becomes soft and mushy.
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Once the dal is cooked, add salt and mix well.
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Add the ground coconut paste to the cooked dal and mix thoroughly.
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Add curry leaves and simmer for a few more minutes on low flame, allowing the flavors to blend.
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Finally, drizzle coconut oil on top and turn off the flame.
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Parippu Curry is traditionally served with hot rice, a spoon of ghee, and crispy papad.