Kerala Roti & Parippu Curry Recipe – Authentic Coconut Dal

Last Updated on 2 months by Neha Deshmukh

Kerala Roti & Parippu Curry Recipe – Authentic Coconut Dal

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Kerala Roti with Parippu Curry. This isn’t just a meal; it’s a warm hug on a plate, a taste of my childhood, and a dish that always reminds me of festive Onam celebrations back home. It’s a little bit of work, but trust me, the incredible flavors are so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This Kerala Roti and Parippu Curry combo is a classic for a reason. The roti is delightfully crispy and slightly sweet, perfectly complementing the creamy, subtly spiced parippu curry. It’s a beautiful balance of textures and tastes. Plus, it’s a wonderfully satisfying and comforting meal that’s perfect for a weekend lunch or a special occasion. You’ll love how the aromatic spices fill your kitchen!

Ingredients

Here’s what you’ll need to make this delicious Kerala meal:

For the Kerala Roti:

• 2 cups roasted raw rice powder (about 200g)
• 2.5 cups water (600ml)
• 0.5 cup grated coconut (50g)
• 1 tsp salt
• 1 tsp sugar
• Oil for deep frying

For the Parippu Curry:

• 0.5 cup moong dal (75g)
• 0.25 cup grated coconut (25g)
• 2 cups water (480ml)
• 1 tsp red chili powder
• 0.25 tsp cumin powder
• 1 pinch turmeric powder
• 2 garlic cloves
• 2 tbsp oil
• 0.25 tsp mustard seeds
• 2 dry green chilies
• Curry leaves
• 3-4 shallots

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Roasted Raw Rice Powder: This is key for that authentic roti texture. Don’t substitute with regular rice flour – the roasting gives it a unique flavor and crispness. You can find it at most Indian grocery stores.
• Grated Coconut: Freshly grated coconut is best, hands down. It adds a beautiful sweetness and aroma to both the roti and the curry. If you absolutely can’t find fresh, unsweetened desiccated coconut will work in a pinch.
• Regional Spices: Don’t be shy with the spices! They’re what give this dish its distinctive Kerala flavor. I like to toast my spices lightly before using them to really bring out their aroma.
• Moong Dal: This split yellow lentil cooks quickly and has a lovely, mild flavor that’s perfect for the curry.

Step-By-Step Instructions

Alright, let’s get cooking!

Making the Kerala Roti:

1. In a large bowl, combine the roasted raw rice powder, grated coconut, salt, and sugar.
2. Slowly pour in the water, mixing well to form a soft, pliable dough. It shouldn’t be too sticky or too dry.
3. Take a lemon-sized ball of dough and flatten it into a roughly 4-inch (10cm) disc on a banana leaf. (Don’t worry about making it perfect!)
4. Heat oil in a deep frying pan over medium-high heat. Carefully slide the roti into the hot oil and fry until golden brown and puffed up.
5. Remove the roti and drain on paper towels. Repeat with the remaining dough.

Making the Parippu Curry:

1. Rinse the moong dal thoroughly.
2. In a pressure cooker, combine the rinsed moong dal, grated coconut, water, red chili powder, cumin powder, turmeric powder, and garlic cloves. Pressure cook for 2-3 whistles, or until the dal is soft and mushy.
3. While the dal is cooking, prepare the tempering. Heat oil in a small pan over medium heat.
4. Add the mustard seeds and let them splutter. Then, add the dry green chilies, curry leaves, and shallots. Fry until the shallots are golden brown and crispy.
5. Once the dal is cooked, gently mash it with a spoon.
6. Pour the tempering over the mashed dal and mix well. Season with salt to taste.

Expert Tips

• Banana Leaves: Using banana leaves to shape the roti imparts a subtle, lovely flavor. If you can’t find them, you can use parchment paper or even a lightly oiled plastic wrap.
• Oil Temperature: Make sure the oil is hot enough before frying the roti. If it’s not hot enough, they’ll absorb too much oil and become soggy.
• Dal Consistency: Adjust the amount of water in the dal to achieve your desired consistency. I like mine slightly thick and creamy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Adaptation: This recipe is already gluten-free, as it uses rice flour.
• Spice Level Adjustment: My family prefers a medium spice level, but you can adjust the amount of red chili powder to suit your taste. For a milder curry, use ½ tsp. For a spicier kick, add up to 1.5 tsp.
• Onam/Vishnu Festival Adaptations: During Onam, we often add a pinch of asafoetida (hing) to the tempering for an extra layer of flavor.

Serving Suggestions

Serve the hot, crispy Kerala Roti immediately with the aromatic Parippu Curry. A side of papadums and a simple vegetable stir-fry would make this meal even more complete. It’s traditionally eaten with your hands – a truly immersive experience!

Storage Instructions

Leftover Parippu Curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The roti is best enjoyed fresh, as it tends to lose its crispness when stored.

FAQs

1. What is the best type of rice flour to use for Kerala Roti?

Definitely roasted raw rice powder! It’s the key to getting that authentic texture and flavor.

2. Can I make the Parippu Curry ahead of time?

Yes, you can! The curry actually tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat when you’re ready to serve.

3. What is the traditional way to serve Kerala Roti and Parippu Curry?

Traditionally, it’s served hot, straight from the kitchen, and eaten with your hands! It’s all part of the experience.

4. How can I adjust the spice level of the Parippu Curry?

Simply adjust the amount of red chili powder. Start with less and add more to taste.

5. Can I use canned coconut milk instead of grated coconut?

While fresh is best, you can use canned coconut milk in a pinch. Use about ½ cup of full-fat coconut milk for the roti and ¼ cup for the curry.

6. What are banana leaves used for in this recipe, and can I substitute them?

Banana leaves add a subtle flavor and prevent the roti from sticking. You can substitute with parchment paper or lightly oiled plastic wrap.