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Parippu For Sadya- Mung Dal Kerala Style

Parippu  in Malayalam literally  translates  to  split beans or dal.  Mildly flavored Mung  dal  curry, simply  referred to as Parippu,  is  the  first  course  in a traditional Kerala  Sadya (feast).   There are  many other  versions of Parippu –  the ones  to go  with  ghee  rice , or  rotis or  with vegetables.  But  the  Parippu  for  Sadya  is  the  simplest  and most  delicious of  all.

Parippu or Mund Dal Curry for Sadya

Sadya Parippu  is  very mildly  flavored.  There are  no strong  flavors  here.  A dash of  cumin  and  coconut  complements  the  Mung  dal.  No traditional  tadka (sesonings) either.  Usually you have  this  with   rice  and  a  dollop of  ghee. This  is  definitely  a light  way to start  the  meal   that  winds  its  way  through multiple  courses  of  spiced  and  sweet  dishes.  As  far as certain people  in my household is  concerned  this  dal with a  dollop of  ghee  and  a  crunchy papad is  all you need  to make a  meal :-).

Just 1  oz of  Mung bean  packs  enough  protein as  an  egg .  It is  also a  source of  many vitamins  , minerals  and  calcium.  Whenever  I sing   the  nutritional praise of a food item , my kids  roll  their  eyes  as if to say “Hmm  there  Mommy goes  again, as if   all that is  going  to make  this  taste good !!”.  But this  was  one  meal that  they all loved  from   the  get  go.  Mellow,  silky smooth and  easy to digest.

This  is  an  easy recipe   as  make . The skinned  mung beans are dry roasted  and   cooked.   Afterwards  it is mashed  and   flavored  with  ground  coconut and  cumin .  That  is  the  basic  parippu   recipe  and  our favorite  kind  as  well.   Spice  lovers  add  a  green chili  or  2  while  cooking  beans,  and  optionally  you can  add   a curry leaf .  No tempering or  any such distractions  here , just  the   wholesome   taste  of  the beans .

Here is a  the recipe in pictures :

Wash and  drain the  mung  dal in  kitchen  towels  until all the  excess  moisture is  absorbed.    Take a   heavy bottomed  pan or  pressure  cooker  and  heat  over  medium heat. Once the pan is  hot  add the  mung  dal  to it  and  dry roast  stirring often.  Roast  the dal till  it is  dry and  begins  to  turn  color.     Pour  enough  water  to cover  the dal  by about one  inch, and  add garlic, turmeric  and  green chilies if using.  Cover  and  cook till done.  If  using  a pressure  cooker  follow  directions  for  cooking  beans. This  can be  made   without  the   pressure  cooker  as  well.  The  dal takes a  little  longer  to cook,  and  you might  need  to add  more  water.

While the  dal is  cooking,  grind  the  coconut  and  cumin  to s  smooth paste  adding a little  water.  Mash the  cooked  dal  well. If  it  is  dry add a little  water to  loosen it    and bring  it  to a slow  simmer.

Add  the  ground  paste. mix  well . If  needed add enough hot water  for  desired consistency. Adjust  salt  and  add a  spig of  curry leaf  if  desired.  Bring  to a slow simmer over  medium heat .  Taste, adjust  seasonings and  turn off  the  heat .

Parippu For Sadya


By Syama
This is  the  simple  and  delicious  mung  dal  curry that is  the  first  course in a  Keala  Sadya. It  is  easy to make  and very nutritious. This  curry is  very lightly flavored  and   served over  rice with a  dollop of  ghee. 
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main
Cuisine Indian
Servings 6


  • Skinned Mung Beans cheruparippu - 1 C (200gm)
  • Salt - 3/4 tsp To taste
  • Coconut Grated - 1/4 C loosely packed
  • Cumin seeds - 1/2 Tsp
  • Garlic - 1 clove optional
  • Turmeric - A pinch optional
  • Green Chili - 1 optional
  • Curry Leaves - a Few
  • Water - 3 to 4 C


  • Wash and dry the mung beans.
  • Heat the pan and when hot add the dried beans and dry roast till the raw smell goes away. Keep stirring to prevent sticking to the bottom and do not let it brown .
  • Add 2 C water, the minced garlic (optional) , a pinch of turmeric (optional), and green chilies (if using). Cover and cook till the beans are done, about 2 to 3 whistles in a pressure cooker.
  • Grind the coconut and cumin seeds in a blender to a smooth paste . Add enough water , 1/4 to 1/2 C as required, to make a smooth paste.
  • Uncover the lid and mash the beans well . Add three quarter of the the ground coconut mix and salt to it . Mix well, add enough water for the right consistency . Place the curry leaves and bring to a simmer over medium heat Taste , adjust salt , add the remaining coconut paste if needed. If adding coconut paste bring it back to slow simmer . Turn off the heat .
  • Serve over rice with a dollop of ghee.


  • Garlic is added as a digestive aid - often times it is not included in
    Sadya menu.
  • Turmeric is just an enhancer and I do not use it as a rule. Use sparingly, the curry should have no turmeric flavor

Important: Nutrition Values are estimates. Actuals vary based on ingredients and serving size.

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Parippu or Mund Dal Curry for Sadya

The  way I make it   there is  rarely any curry leaves or  chilies.   Try it   without  the  optional ingredients,  you  will be  surprised to   discover how  much flavor  is  packed  into  the  tiny mung  bean !!  For an authentic  taste  serve  over  hot  parboiled  “Matta” rice  (not pictured) with a  dollop of  ghee. If  looking for a  very vegan  experience, replace  ghee  with  extra  virgin  coconut  oil.

Parippu For Sadya

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