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Main Course

Nadan Parippu Curry - Sadhya Special

Cooked low and slow until the masala melds into the gravy, this dal curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 4 servings

2 cup Dal
6 nos Shallots (kunjulli)
2 nos Green chillies
1 piece Ginger
Ghee, to taste
1 tsp Mustard
1 nos Dry chillies cut in half
Curry leaves, a few

Preparation

Step 1
For preparing nadan parippu curry, crush roughly shallots, ginger and green chillies.
Step 2
Cook dal in pressure cooker with salt.
Step 3
Heat ghee in pan, allow to crackle mustard, dry chillies and curry leaves. Add crushed onion and fry it.
Step 4
Add dal with cooked water.
Step 5
Make it slightly thick.
Step 6
Serve the curry with ghee in sadhya.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Nadan Parippu Curry - Sadhya Special

Ingredientsfor 4 servings

2 cup Dal
6 nos Shallots (kunjulli)
2 nos Green chillies
1 piece Ginger
Ghee, to taste
1 tsp Mustard
1 nos Dry chillies cut in half
Curry leaves, a few

Preparation

Step 1
For preparing nadan parippu curry, crush roughly shallots, ginger and green chillies.
Step 2
Cook dal in pressure cooker with salt.
Step 3
Heat ghee in pan, allow to crackle mustard, dry chillies and curry leaves. Add crushed onion and fry it.
Step 4
Add dal with cooked water.
Step 5
Make it slightly thick.
Step 6
Serve the curry with ghee in sadhya.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.