Parippu Kerala Style for Onam | Dal curry Kerala style with coconut

Parippu Curry Kerala Style for Onam
Yields: 8 Servings Difficulty: Easy Prep Time: 10 Mins

This Parippu Kerala Style for Onam is the perfect recipe for an Onam Sadya. This is a dal curry Kerala style for daily meals too. Parippu means ‘dal’ (split pulses) in Malayalam. You can also refer to it when you want to make some special curries for Onam.

This recipe uses Moong Dal (Green Gram dal). 

Adding Coconut gives it the traditional and authentic taste of Kerala. Drizzle some ghee (clarified butter) over this piping hot dal curry. It will taste divine… I usually find this dal very easy to make. If you make it in a pressure cooker, then you can have this yummy Dal with curry with coconut in under 30 minutes.


Why you should make this Parippu Kerala style ?

According to the post below, moong dal is heaped with dense nutrients including manganese, magnesium, phosphorus, copper, potassium, zinc, folate vitamins and an excellent source of protein and dietary fibre.

How to make this Parippu curry Kerala Style for Onam:

Cook the required amount of Dal in a pressure cooker, with some salt and turmeric. Prepare a paste of shredded coconut, cumin, garlic and some green chillies. Add it to the cooked dal. Then finally add a seasoning of mustard seeds, smoky dried red chilles, aromatic curry leaves and some powdered spices.

And then, some MORE coconut roasted to perfection. Add it all in the the dal waiting in the pressure cooker, and you’re done! So Easy. How quick is that!

What can you have this special Parippu Kerala Style for Onam with:

This dal curry with coconut is a comforting meal, along with steamed rice and some simple stir fried veggies on the side. Add ghee to this curry, when you serve it. It will help in better digestion. It will keep you full for longer, since it is packed with protein.

If you are pressed for time on weekdays, then you can leave out the extra bit of the roasted coconut. Still, the dal will be delicious and healthy!

Other stir-fries that you can try with this curry are:

Do try this dal curry Kerala style curry recipe.  And if you liked it, please share this recipe with your family members and friends.

Also, do share your experience with me in the comments section below. I would love to know if you tried making any other variation of this curry and how it went for you.

Some other authentic Kerala recipes from my kitchen are:

Thanks 🙂


0/13 Ingredients
Adjust Servings
    For Cooking in Pressure Cooker:
  • For Coconut Paste:
  • Seasoning:


0/11 Instructions
  • 1. Dry roast the Moong Dal for 2 minutes on low to medium flame, till it turns aromatic.
  • 2. Cool the dal, wash it well and pressure cook the roasted Moong Dal, with some salt and turmeric powder for 3 to 4 whistles, or till it is mashable and soft.
  • 3. While the dal is cooking, prepare the coconut paste. Add the shredded coconut in a mixer grinder, add in cumin seeds, garlic cloves, green chilles and grind to a fine paste using little water at a time. Keep aside.
  • 4. Once cooker cools off, open and add in the coconut paste kept aside.
  • 5. Mix well.
  • 6. Add in some hot water to adjust the consistency of the gravy. Adjust the salt to your liking.
  • 7. Finally, prepare the seasoning, by pouring some coconut oil in a pan, on Medium flame. Once hot, add in mustard seeds. Allow to crackle.
  • 8. Add in chopped shallots and fry till golden brown.
  • 9. Then, add in curry leaves and dried red chillies. Fry for 8 to 10 seconds. Take care not to burn it. Serve after few minutes. Enjoy !
  • 10. Lastly, add in the shredded coconut, and roast till brown, on medium flame. Do not burn.
  • 11. Pour the seasoning into the curry. Mix well. Close the lid for few seconds, to allow all the flavours to merge.


  • You can substitute Moong Dal with Toor Dal (Pigeon peas or Arhar Dal). It will still be tasty.
  • If you do not have a pressure cooker, cook the dal in a regular vessel or instant pot, till cooked well.
  • If Fresh coconut is not available, use desiccated coconut.
  • It can be prepared in advance and stored in the fridge for later use. Defrost and use warm water for reheating.
  • This curry will thicken as it cools. Adjust water accordingly.

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