As far back as I can remember, my Father has been subscribing to Reader’s Digest. From cover to cover, highly engaging articles supplement our vocabulary, entertain us, increase awareness of health, finance, environment and practically everything that is worth knowing and motivate us with real-life dramas.
Now we have zillions of magazines to choose from. But I’ve yet to see one so dedicated to being, in all ways, a steady companion guiding you into safe, straight wide roads – gently underlining the do’s and don’ts of life as simply as upgrading from a, b, c, to the higher degreeand impresses upon us the finer points of the art of living. In short, like a thali, where the complete meal is laid out in one platter, from the soup …..to the mains…. to the dessert.
At the very start of the sadya, Parippu is poured onto rice. A teaspoonful of fragrant ghee is quickly added on top of it. Crisp it up with fried pappadam; the result is a classic, clean, natural taste, faithfully in touch with the subtle character of Malayali cuisine. Along the width and length of Kerala, different variations of Parippu are seen. Here is the recipe Amma passed on to me.
PARIPPU / പരിപ്പ്
- 1 cup Moong Dal / Mung Dal / Cherupayaru Parippu
- 1/2 tsp Turmeric Powder
- 1 stalk Curry Leaves
- 1 tsp Coconut Oil
- Salt to taste
- Grind to a fine paste
- 1/2 cup Fresh Scraped Coconut
- 1 generous pinch Cumin Seeds / Jeerakam
- Fry yellow dal lightly to golden brown in a thick bottomed pan till a distinctive aroma arises.
- Wash the roasted lentils and cook with turmeric powder in 3 cups water, gently simmering in low heat. Set aside to cool. Add salt and mash well.
- Mix coconut paste to the cooked lentils; it should be of pouring consistency, neither too thick nor too thin. Stir and heat again. Allow to simmer for switch off the stove.
- Add a delicate seasoning of coconut oil and curry leaves to the dish and cover to absorb the flavours.Voila, Parippu is ready. Serve hot with rice. Simple, isn’t it? It’s tasty too