14 Traditional Kerala Sadya Recipes for Beginners

2. Parippu Curry (Lentil with Ghee)

Parippu is the comforting dal that often gets mixed into rice with a drizzle of ghee. It’s simple but central: yellow split moong or toor dal, cooked soft and tempered with ghee, mustard seeds, curry leaves, and shallots. A smooth, slightly thick consistency works best so the dal clings to rice and absorbs other flavors. Begin by rinsing lentils, then cook them until soft — a pressure cooker or instant pot speeds this part. Tempering is the flavor booster: heat ghee, crackle mustard seeds, toss curry leaves and chopped shallots, and pour this hot mix over the dal. Finish with a splash of warm ghee on top for richness. For beginners, the most common slip is over-thinning the dal; aim for a spoon-coating texture rather than soup. If you prefer less ghee, use a teaspoon or two for tempering and finish with a light drizzle. Parippu stores well and can be gently reheated; add a little water if it tightens up. This dish is a great first practice in tempering and seasoning — two skills that pay off across Sadya preparations.