This is number one favourite Dal Recipe.
When ever i go to Marriages in my hometown let it be either trivandrum or nagercoil this is the one recipe i keep overlooking to.We have one common chef in all our marriages Mr.Murugan ( i guess).Thanks to him for making various amazing recipes.But we never got the chance to share some cooking ideas and his tips with each other.But this recipe i didn't get from him ,but my source remains secret.
In the dining hall i never go cross paruppu,from first to last i keep repeatedly getting paruppu for all rounds,i am that crazy.
So whenever some one tells me that they are going to some marriages , i keep on asking them can you ask the chef for this recipe and i never got any one giving me back the recipes ,So being this attempt seems unsuccessful .while i have been searching for this recipes for quite a long time,I dunno suddenly all my ever searching recipes like AAkash Chilly Chicken , Tirunelveli Parotta Salna and this recipe just keep coming to me for this past one week.I should say one lucky week.
I think some other passionate cooks like me can understand the excitement i have been those times when i got my recipes.
So as its one the special recipe for all types of functions and Sadya , i put in under the category for onam sadya in my database
So for those who are crazy like me about this Parippu Curry ,here is the recipe.

Some pointers about Sadya:

Way of serving a Kerala sadya
Sadya is a traditional Kerala feast served on a clean green banana leaf. It is a sumptuous spread of rice and more than 14 delicious vegetable dishes, followed by different varieties of payasams. The dishes include parippu curry,sambar, rasam,olan, kalan, pachadi, kichadi, aviyal, and thoran.
Sadya is served in a very unique way. The banana leaf is placed before a person so that its narrow part always points to the left side. Sadya is served from the top left corner of the leaf, on which is placed in order, a small yellow banana, sarkara upperi, Upperi and papad. Then the mango pickle, injipuli (a thick ginger tamarind curry), lime pickle, thoran, olan, avial, pachadi,  kichadi, Erissery, Koottukary  and salt are placed in order on the rest of the upper half of the leaf.
Once all these items are placed, the rice is served at the bottom center of the leaf. First parippu is served. Then sambar and kalan (many places it will be already there in the leaf with the above list) are served in that order. Rasam is served after this.On completion of the meals, a variety of payasams, including pal payasam, are served.Palada Pradhaman is famous in north Kerala.  Then curd / buttermik is served at the end to complete the meal and to help digestion.
ANOTHER WAY....
The preparations for traditional onasadya or onam sadya begin well in advance. Pickles, ‘sarkara varatti’ and ‘upperi’ (banana chips) are made in advance. Some items like ingipuli and pachadi the day before Thiruonam. The number of vegetarian delicacies in an Onasadya today ranges from five to 12. Earlier it used be between 16 and 24 and in some traditional onam sadya it used be eight varieties of eight items that is a whopping 64. But nowadays the number of items is limited and non-vegetarian fare has also entered into the menu list.
Serving the onasadya is an art in itself. And eating the onasadya is an even bigger art. The traditional method of eating helps in digesting such a huge vegetarian fare.
Onasadya is served on banana leaves and it is laid on the table or ground and the narrow part of the leaf should always be on the left side.
Serving begins from the bottom left half of the leaf. In some areas a pinch of salt is kept on the leaf but some people avoid it.
  • On the bottom left half of the leaf a small banana is placed.
  • Next Pappadam (In some places later with the parippu curry)
  • Then sarkara varatti (jaggery coated banana chips) and upperi (banana chips)
  • Next from the top left half of the banana leaf ‘big lime curry’
  • then, pickle
  • Inchicurry or inchipuli
  • Thoran (dry vegetable with coconut)
  • Olan
  • Avial
  • Pachadi
  • Kichadi
Now the plantain leaf is filled with all the side dishes and most people will have dipped their fingers in some of the delicacies to have a taste.
  • The rice is served at the bottom center of the banana leaf.
  • First, parippu curry is served along with ghee.
  • Next rice is served with Sambhar.
  • Next Kalan or Rasam
  • Then comes the most anticipated part the Ada Pradaman (payasam or sweet).
The right way is to it on the banana leaf along with some small lime pickle. But sadly nowadays most people prefer it in cups.
Most people stop with the sweet but the traditional onasadya is not over yet.
Some people take some more rice along with puliseri or mooru (curry from curd).
The ways of serving differs in different areas and with different Hindu castes

Nutritional Info:

For 4 Oz:
Calories
135
Total Fat
5.3g
Sat. Fat
4.3g
Cholest.
0mg
Sodium
190.8mg
Carb.
17g
Fiber
5g
Sugars
2.4g
Protein
6.2g

Ingredients:

Moong Dhal - 1/2 cup
Green Chilly - 1 
Red Dry Chilly - 1 
Coconut Oil - 1/2 to  1 tbsp
Curry Leaf - 2 big sprigs.
Water - 1 1/2 cup
Salt
Coconut - 1/2 cup
Jeera - 1 tsp

Method:

Its a very special dish don't miss any steps and cook with passion

1.Dry Roast Moong Dhal in very low flame till it changes to bright yellow color and starts releasing the aroma.


 2.Then wash the moong dal til lall the dirt and dust is gone and water runs clear.
 3.Take the dal in pressure cooker and add green chillies,dry red chilly,curry leaf and coconut oil.(My coconut oil is organic cold pressed, so its solid).Dont have to cut chillies ,put whole.And add water and let it come to boil.Then cover and pressure cook for 4 to 5 whistles and switch off flame and remove from stove and keep it in counter till the pressure is released.

 4.Then open cooker when pressure is gone and bring back to stove and keep flame in low and mash it well
 5.In the mean time grind coconut and jeera to a fine paste like butter
 6.Add this to Dal and add extra water if necessary and give a quick mix  and add salt and check taste and remove from flame immediately.Coconut should not cook ,it must remain fresh.

  7.You can add tadka with mustard seeds,curry leaf and red dry chilly on coconut oil if needed ,but i didn't.So The famous parippu curry secret revealed.
And i bet you will like it.
You can add turmeric to Dal if you like little more yellow color while pressure cooking.
Serve it over hot rice and ghee.
 8.Modifications: You can add some spinach to this Dal while you add it to the pressure cooker to add more nutrients.Here i added Drumstick Leaves.


Two Types of Paruppu - Plain and SPinach one.