Green Gram (Pasi Paruppu) Curry

This is another curry learned from my mom. She used to make this often at home and when relatives or friends visit us without informing, this is one of the dishes she makes quickly to serve with rice. Also she gets a lot of complements from the guests about this curry. It is very simple to make, but tastes absolutely delicious. Here in our house also I often make this curry.


  • Split green gram (skinless) ——– 1/2 cup
  • Shallots (small onion) —————– 1/2 lb
  • Garlic cloves ——————————— 10
  • Asafoetida ————————————- a tiny piece
  • Turmeric powder ————————- 1/4 tsp
  • Tamarind juice —————————– 2 tbsp
  • Salt to taste
  • To make a paste
  • Grated coconut —————————- 1/4 cup
  • Green chilies ——————————– 2
  • Cumin seeds ——————————— 1/2 tsp
  • For Seasoning
  • Mustard seeds —————————– 1/2 tsp
  • Dry chilies ———————————— 2
  • Curry leaves ——————————– 2 springs
  • Cooking oil ———————————– 1 tbsp

How To Make

  • In a pan, dry roast the split green gram for few minutes
  • Then add two cups of water and bring it to boil
  • Then add the shallots, garlic cloves, turmeric powder and asafoetida into the pan
  • Cook until the green gram/ split moong dal becomes very tender
  • In the meantime make a coarse paste of grated coconut, green chilies and cumin seeds
  • Now add the tamarind juice and salt in the pan and cook for another couple of minutes
  • Then add the coconut paste and cook for 3 more minutes
  • In a small pan, add oil and mustard seeds
  • Once it crackles, add the dry chilies and curry leaves
  • Pour this into the pan
  • Now the tasty paruppu curry is ready to serve with rice

Tip: While grinding the coconut paste, if you are using frozen coconut, always use hot water to grind, otherwise it will become oily.

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