Saturday, April 12, 2008

Parippum Neyyum – A simple lentil preparation for Sadya

This post is part of SADYA VIBHAVANGAL – Learn to make the traditional Kerala Feast- An Artist’s Edible Palette !

Most modest and humble entry on Sadya , an artist’s edible palette as I would like to call it, is when Parippu is served with a drop of ghee on top, after rice is served on the leaf. This Dal /lentil preparation is the simplest dish and the only logical reasoning I can think of, for starting Sadya with such a plain dish is probably to adjust the palate to accommodate the following “explosion of the flavours” from the myriad of dishes served on the leaf. Keralites generally prepare Parippu/Dal/lentil in different ways, sometimes with a base of onion-tomato or a mixture of ground coconut or with a touch of freshly squeezed coconut milk. However, when it comes to Sadya, it is dressed up in its simplest form by cooking Parippu/dal/lentil with one or two green chillies and a small piece of ginger and seasons it with the wonderful aroma of coconut oil and fresh curry leaves. Simplicity at its best! Depending on the regional differences, this dish is cooked either with “Thuvara Parippu/toor dal” or “Cherupayattin parippu- split Moong dal” in various parts of Kerala.

Ingredients:- (Approx.)
  • ½ cup Thuvara Parippu/toor dal or Cherupayattin parippu/ split moong dal
  • 1 ½ cups water
  • 2-3 Indian green chillies, slit opened lengthwise
  • A small piece of ginger, thinly sliced
  • 1 ½ tsp coconut oil
  • 1 small sprig of curry leaves
  • Salt to taste
  • Wash dal/lentil thoroughly in water. Along with 1½ cups water, green chillies, ginger and salt, cook washed dal/lentil in a pressure cooker, in medium heat, until it is cooked and soft. For me it takes around 4-6 whistles. Please note that cooking time varies depending on the variety and brand of the Parippu/dal and pressure cooker.
  • When the sizzling sound stops, open the pressure cooker and bring Parippu/dal/lentil to boil immediately. Adjust salt; crush some curry leaves into the coconut oil and pour it to the dish and stir well and remove from the stove. Serve with a drop of ghee/clarified butter.
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  1. just the recipe i was looking for....thnx...will be trying it tomm.

  2. It seems ages since i have tasted it.Thanks for posting Shn.

  3. I got married 6 months ago and now my in-laws are coming to my house for Onam! I've been making something from your blog everyday in preparation of the grand sadya I have planned for them.

    Thank you so much for doing this. I bless you and your little bundle of joy in my heart every day! :)


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