Uppu Paruppu, as the name suggests, is a humble yet delicious dish made with two primary ingredients - Dhal (Paruppu) and Salt (Uppu). In South India, there are various variations of Dhal Recipes, ranging from simple mashed lentils served as the first course of a meal (Vazhayilai Virundhu) to being a delightful side dish for daily lunches. Recently, a surprise Uppu Paruppu recipe came my way through my daughter's experience during her stay in Coimbatore. She couldn't stop raving about the simple and flavourful food, particularly the Uppu Paruppu she had at her friend's place. Intrigued, I quickly learned the recipe from my friend's mother-in-law and tried it at home, instantly falling in love with its comforting taste and ease of preparation.

    Uppu Paruppu, a simple and traditional South Indian lentil delight, offers a comforting experience both in its preparation and taste. The use of Moong Dhal gives the dish a wonderful texture and flavour, making it a favourite among lentil lovers. Uppu Paruppu holds a special place in daily cuisine, with each household having its unique way of cooking this humble dish. Whether served as a part of a hearty meal or relished on its own, Uppu Paruppu continues to be an epitome of simplicity and flavour that brings joy to every palate. Try this authentic recipe at home and discover the heart-warming charm of Uppu Paruppu.

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Cuisine - Kongu Cuisine (South India)
Course - Side Dish
Spice Level - Nil
Difficulty - Easy
Serves - 2 -3
Author - SM


Preparation Time - 5 Minutes
Cooking Time - 15–20 Minutes


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How to Cook Kongu Style Uppu Paruppu - A simple Moong dhal Delight

Ingredients:

For Kongu Style Uppu Paruppu:

1 cup Split Yellow Moong Dhal (alternatively, Tuvar Dhal can be used)
2 cloves of Garlic
1/4 teaspoon Turmeric powder
1 Teaspoon Ghee
2–3 teaspoons grated Coconut
Salt to taste

Water - 3 Cups

 

To Serve:

Ghee, for drizzling

 

Method:

• Rinse the Moong Dhal thoroughly under running water until the water runs clear.
• In a pot, add the rinsed Moong Dhal, 2 cloves of Garlic, Turmeric powder and Ghee. Pour 3 cups of water to cover the dhal.
• Place the pot over medium heat and bring the water to a boil. Reduce the heat to low and let the dhal simmer until it turns soft and tender.
• Alternatively, Moong Dhal can be cooked in a Pressure Cooker. Pressure-cook Moong Dhal for a whistle on a high flame and for another 2-3 whistle on a low flame.
  
• Once the dhal is cooked, mash it with a spoon or a masher to achieve a creamy consistency.
• Add grated Coconut and salt to the mashed dhal, stirring well to incorporate the flavours.
• Just before switching off the flame, ensure the grated Coconut and salt are well mixed with the dhal.

Serving:

     Serve Uppu Paruppu over hot steaming Rice, and generously drizzle Ghee over it for a delightful touch of richness. The comforting and aromatic Uppu Paruppu is ready to be savoured.