Parippu For Sadya


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. 

Course Main
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6
Author Syama


  • 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


  1. Wash and dry the mung beans.
  2. 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 .
  3. 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.
  4. 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.
  5. 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 .
  6. Serve over rice with a dollop of ghee.

Recipe Notes