Trivandrum style Sadhya Parippu curry | Green gram dal – Onam special recipe

Trivandrum’s culinary scene is a paradise for food lovers, especially those who crave a traditional Kerala sadhya. One of the must-visit spots is the famous sadhya hotel in Trivandrum, where sadhya is served 365 days a year, complete with a variety of dishes and 4-5 types of payasam. Of course, indulging in such a feast means keeping an eye on your calories, but who can resist a cheat day now and then? Agree?

video recipe

Ingredients

• To Grind:
  • 1/4 cup grated coconut
  • 1/2 tsp cumin seeds
  • 1/8 cup water
• For the Curry:
  • 1/2 cup green gram (washed and dried)
  • 2 cups water
  • 4 small onions
  • 1 green chilli (slit)
  • 1 tsp salt
  • 1/2 tsp turmeric powder
  • 1/4 tsp chilli powder
  • 1 cup hot water
• For Tempering:
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 2 red chillies (broken)
  • 1 sprig curry leaves

Instructions

1. Prepare the Coconut Paste:
   • In a blender, grind 1/4 cup grated coconut and 1/2 tsp cumin seeds to a fine paste using 1/8 cup water. Set aside.
2. Roast the Green Gram:
   • Heat a mud pot and add 1/2 cup washed and dried green gram.
   • Dry roast it until it turns slightly brown.
   • Transfer the roasted green gram to a blender and pulse it coarsely. Keep it aside for later use.
3. Cook the Green Gram:
   • In the same mud pot, heat 2 cups of water and add the coarsely pulsed green gram, 4 small onions, and 1 slit green chilli.
   • Close the pot and cook for about 10 minutes.
   • Open the pot, mix the ingredients, and continue cooking until the green gram is completely soft and mashable.
4. Season the Curry:
   • Add 1 tsp salt, 1/2 tsp turmeric powder, and 1/4 tsp chilli powder to the cooked green gram. Mix well.
   • Pour in 1 cup of hot water and let it boil for 5 minutes.
   • Add the prepared coconut paste and cook for another 5 minutes, stirring occasionally.
5. Tempering:
   • In a small pan, heat 1 tbsp coconut oil.
   • Add 1 tsp mustard seeds and let them crackle.
   • Add 2 broken red chillies and 1 sprig of curry leaves. Sauté for a few seconds.
   • Pour the tempering over the curry, mix well, and cover the pot. Let it rest for 5 minutes before serving.

step pics

Grind coconut, cumin to a fine paste

add 1/8 cup water to grind it to paste

wash and dry the green gram before hand. need not soak them. dry roast it in medium heat.

until it is slightly reddish and beautiful aroma arises

take it to a blender, cool it and then pulse it

one or two pulse and the coarse dal is ready to be cooked.

in a mud pot, take 2 cups water

add small onions and green chilli

add the coarse dal

mix everything.

cook covered partially until half cooked.

once its half cooked,

close it completely and cook again

cook until the dal is soft and mashable.

add salt, turmeric powder, chilli powder.

mix well to combine

add 1 cup hot water.

mix and cook it

cook for another 5-10 minutes

add the prepared coconut paste

mix well and cook for 5 more minutes

in a tadka pan, add coconut oil, heat it up

add mustard seeds and let it crackle

add red chillies

add curry leaves and let it become crisp

add the tempering to the dal and immediately close it. rest it for few minutes before serving.

serve it with hot rice, ghee and pappadam.

Expert Tips

1. Mud Pot Cooking: Using a mud pot enhances the authentic flavor of this dish. Avoid pressure cooking the green gram for this recipe.
2. Roasting the Green Gram: Ensure the green gram is roasted until it’s just slightly brown. This adds a nutty flavor to the dish.
3. Tempering: Always add the tempering at the end and cover the pot immediately to trap the aroma.
4. Serving: Serve the Trivandrum-style parippu curry hot with steamed rice, a dollop of ghee, and crispy pappadom for the complete sadhya experience.