Paruppu curry

Paruppu Curry is one of the staple curry in South India, This dhal curry is on the best thing and first served with Rice in South Indian Wedding Menu, South Indian Wedding menu had lot and lot of yummy dishes in it.. soon i’ll post the grand south indian thalli with you all..

This is so special dhal in the menu which served this , with a tsp of ghee, papada, well i must tell the wedding menu first.. Hot steamed rice with Avial, Cabbage Thorran/Carrot Thorran/Mixed vegetable thoran, Potato kootu,vegetable varuval, Inji theeyal, Pickle(mango or lemon), Upeari, Chips, and the curry list are Paruppu, Sambar, Rasam, Vatha kulambu, Moru(Butter milk), and the Sweet List are Ada payasam, paal payasam, Boondhi with poli, such a big list know.. this is the normal vegetarian full meal in Tamilnadu wedding, mainly in South Tamilnadu they serve two  to three payasam too, more they add paruppu payasam in the list.. and coming to today’s recipe this is the preparation they do in the wedding.. i love this curry a lot, love to have this simple curry by drizzling some ghee and papadas, okay lets go with the recipe first..

Paruppu Curry

Recipe Cuisine: South Indian Curry   I   Prep Time: 10 mins    |  Cook time: 20 mins    |  Serves: 2


Thoor dhal 1/4 cup
Onion + Pearl Onion 1 medium sized + 4-5 nos
Garlic 1 pod crushed
Oil 2-3 tsp
Tomato 1 medium sized
Curry Leaves 1 spring
Red chillie 2 nos
Salt as needed
Hing 3-4 pinch
Turmeric Powder 1/4 tsp

Ingredients To Grind the Masala

Coconut 1/4 cup
Pearl onion 3-4 nos
Garlic 2 pods
Green chillie 2-3 nos
Jeera 1 tsp
Curry Leaves 1 spring



 1. Wash and clean the Thoor dhal, take this in a pressure cooker with Pear Onion, Garlic with few a pinch of Hing, add a cup of water and pressure cook this for 2-3 whistles, set aside let the pressure release, open it and mash them well and set aside..

 2. Take the Coconut, Pearl onion, Garlic, Curry Leaves, Chillie and Jeera in a blender and grind it coarsely without adding water.. just crush the masala in the blender..
  3. Heat a kadai with oil, Temper with Mustard, sauté the onion, curry Leaves and red chillie, and add the tomato and cook till the tomatoes mushed well..
  4. Add the hing and turmeric to the masala and add the mashed dhal mix, add in the salt too, mix them well..
  5. Add the grinded masala and bring the curry to boil.. 
    • Using Pearl onion is must in grinding and to cook the dhal..
    • Tomato is a optional mostly in wedding feast tomatoes will not visible as they do in large quantity.. 
    • Consistency of the curry depends on your taste.. usually in the feast they  serve this in both the forms like watery and in thick…I prefer to be thick curry to home to finish the bowl easily..
    • instead of deep fried papadas, can roast it in the flame directly and use, to reduce the oil..

“Paruppu Curry”

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  • Julie

    looks delicious 🙂