parippu

Parippu is a Malayalam term for split pulses, most commonly associated with dal dishes in South Indian cuisine. In Kerala and neighboring regions, parippu usually refers to a dal curry made with toor dal (split pigeon peas), though other split legumes such as moong or chana dal may be used in variations. The dish is a staple in many households and is often prepared as part of a traditional vegetarian meal.

A typical parippu curry involves cooking the dal with turmeric and salt until tender, then finishing the mixture with a tempering of mustard seeds, cumin, dried chilies, and curry leaves in oil. Coconut oil is commonly used in Kerala preparations, and some recipes include grated coconut or coconut milk to enrich the curry. The result is a creamy, mildly spicy dal that pairs well with white rice, ghee, and side dishes such as pickles or vegetables.

Regional variations exist. In Kerala, parippu curry is frequently enriched with coconut and a slightly sweet note from caramelized onions. In Tamil-speaking regions, a similar dal preparation may be labeled paruppu curry and can vary in spice level and coconut content. Beyond curries, parippu also appears as a boiled dal served with rice or as a component in larger meals, reflecting its role as a protein-rich staple.

Nutritionally, parippu provides plant-based protein, fiber, and minerals. As with many traditional dishes, its health profile depends on ingredients and preparation methods, such as the amount of oil and coconut used. Parippu remains a simple, comforting dish that embodies the versatility of lentils in South Indian home cooking.