Kongu Style Uppu Paruppu | Simple Moong Dhal Recipe for Rice
 |
Kongu Uppu Paruppu: A Simple and Comforting South Indian Lentil Curry
A no-fuss, soul-warming lentil dish from Tamil Nadu’s Kongu region — this Uppu Paruppu is made with just Moong Dhal, coconut, salt, and ghee. It’s a perfect toddler-friendly curry that pairs beautifully with hot white rice. Traditionally served first in a Vazhaiyilai Virundhu, this light, sattvic dish is rooted in Kongu cuisine and perfect for daily lunch, postpartum recovery, or simple soul food cravings. Learn how to make this wholesome lentil curry with step-by-step tips, cultural notes, and ProTips.
What is Uppu Paruppu?
'Uppu' means salt and 'Paruppu' means lentils — and that's literally all you need to make this soulful Kongu-style dish. Uppu Paruppu is one of the most fuss-free South Indian dhal recipes, traditionally served as the first course in a Vazhaiyilai Virundhu (banana leaf feast). It’s soft, warm, light on the stomach, and beautifully sattvic in nature — the kind of dish that hugs you from within.
In South India, lentils make their way into every meal, but this one? This is comfort in its purest form. Minimal ingredients, maximum flavour.
I was reminded of this dish through my daughter’s stories from Coimbatore. She kept raving about the simple home food she had at her friend’s house — especially the Uppu Paruppu. I got curious, got the recipe from her friend’s paati, and gave it a go. Now it has become a staple at home.
Love Kongu Flavours? Explore More Recipes from Kongu Cuisine
Uppu Paruppu Recipe Overview
- Cuisine: Kongu Cuisine (Tamil Nadu, South India)
- Course: Side Dish / First Course
- Spice Level: None
- Difficulty: Easy
- Serves: 2–3
- Author: SM – Essence of Life - Food
Time Estimate
- Preparation Time: 5 minutes
- Cook Time: 15–20 minutes
Craving More Comfort? Explore Favourite Dhal Recipes here...
How to Cook Kongu Style Uppu Paruppu - Step-by-step Guide
Ingredients for Kongu Style Uppu Paruppu:
To Cook the Dhal:
- 1 cup Split Yellow Moong Dhal (or Tuvar Dhal as an alternative)
- 2 cloves of Garlic
- ¼ teaspoon Turmeric Powder
- 1 teaspoons Ghee
- 3 cups Water
Want to master lentils the traditional way? Learn How to Cook Beans, Lentils & Pulses – Step-by-Step Guide
Add-ons:
- 2–3 teaspoons Fresh Grated Coconut
- Salt, to taste
To Serve:
- More Ghee for drizzling (optional but heavenly)
Method – Step-by-Step Cooking Instructions
Rinse the Dhal
- Wash the Moong Dhal thoroughly under running water until the water runs clear.
Note: Clean dhal ensures better flavour and prevents foaming while cooking.
Cook the Dhal
- In a pot or pressure cooker, add:
- Stovetop: Bring to a boil, then simmer until soft (about 15–20 mins).
- Pressure Cooker: 1 whistle on high, then 2–3 whistles on low flame.
ProTip: If using Tuvar Dhal, soak it for 30 mins prior to cooking as it takes longer to soften.
Mash to Perfection
- Once cooked, mash the dhal gently with a spoon or a masher. It should be creamy but not too runny.
Flavour & Finish
- Add salt to taste and stir in freshly grated coconut. Simmer for just a minute to let the flavours mingle.
Pro Tips & Notes
- Rinse the Dhal thoroughly – This helps remove dust and reduces foam while cooking.
- Tuvar Dhal? Soak it. – Tuvar Dhal takes longer to cook. A 30-minute soak helps.
- Salt goes in last – Adding salt too early makes the dhal tough and slows cooking.
- Coconut is optional – It adds sweetness, but feel free to skip or substitute with a splash of coconut milk.
- No garlic? No problem. – For postpartum, temple-style, or toddler-friendly versions, skip garlic entirely.
Serving Suggestions:
Serve hot Uppu Paruppu over steaming white rice with a generous drizzle of ghee.
Pair it with:
- Potato Roast – Try Urulai Varuval
- Beetroot Poriyal – vibrant, earthy and colourful
- Gooseberry Thuvaiyal – adds a sharp and tangy contrast
- Appalam or Vadagam – crispy fried crunch always wins
Note: This is also an excellent toddler meal when paired with soft-cooked rice and a dash of ghee. When paired with soft-cooked rice and a dash of ghee.
Storage Suggestions
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Reheat Gently: Add a splash of water before reheating.
- Freezing Not Recommended – Fresh is best, especially for Moong Dhal.
FAQs
Q: Can I skip garlic?
- Yes, absolutely. In fact, traditional postpartum or temple-style versions skip garlic entirely.
Q: What if I don’t have coconut?
- It adds sweetness and richness, but you can skip it.
Q: Is this baby-friendly?
- Yes! I used to serve it from 6 months onwards with just ghee and soft-cooked rice. Simply avoid garlic for younger babies.
- For older kids, this is a fantastic, mild-flavoured starter meal — easy to chew, easy to love! Yes! Just avoid ghee and garlic for under-1s. For older kids, this is a fantastic starter meal.
Q: Can I temper it with mustard seeds?
- Traditionally, no tempering is used. But if you prefer, add a tadka of mustard seeds + dry red chillies + curry leaves in ghee.
Q: Can I use Tuvar Dhal instead of Moong?
- Yes, you can. Tuvar Dhal gives a nuttier, denser flavour. However, in the Kongu region, Pasi Paruppu (Moong Dhal) is the traditional choice for Uppu Paruppu due to its lightness and fast cooking time.
Tradition Talks
Uppu Paruppu was often the first course served in Vazhaiyilai Virundhu, followed by vegetables and rasam. It’s considered sattvic and light, ideal for children, elderly, and during recovery. According to Ayurveda, Moong Dhal is tridoshic and ghee helps balance its drying nature.
Recipes You Might Like:
- Kongu Thattapayaru Kuzhambu - Cows Peas & Eggplant Curry
- Keerai Kandanjathu – Mashed Greens
- Kongu Paruppu Sadham
- Amma’s Avarakkai Poriyal
- Kollu Masiyal – Horsegram Mash
- Kollu Rasam – Horsegram Rasam
There’s a quiet magic in recipes like Uppu Paruppu. No exotic spices. No fancy techniques. Just clean flavours, cultural comfort, and nourishment for the soul. Whether it’s your first time trying Kongu cuisine or a throwback to your amma’s kitchen, this dish reminds us that less is more.
0 comments