Vada Paruppu Recipe |  Rama Navami Recipes
As far the prasadams (offering to God) go , the Indian festival of Rama Navami has got to be the simplest. While growing up as a kid, it used to be quite a let down for me given how much I would look forward to all the different savories/sweets that's normally prepared during festivals. I am not big on sweets hence Krishna Jayanthi was my favourite. All those Murukkus and Seedai and Thattai - mmm ....Y.U.M. But as the years have gone by, I have come to appreciate the simplistic approach, where minimalism provides the maximum benefits. The traditional dishes made during Rama Navami being such an example. None of the dishes are heavy or time consuming yet are completely appetizing. This festival comes during the hottest time of the year and hence the offering is extremely heat friendly that could be put together in a jiffy.
Vada Paruppu Recipe |  Rama Navami Recipes
One simple lentil dish, one thirst quenching buttermilk and one nourishing jaggery drink form a trio of sorts that come together to make a meal. Vada Paruppu is a salad made using uncooked split Mung beans tempered with minimal spices. This is accompanied with Panakam and Neer Mor to complete the Rama Navami festive preparation. 
  • Cook time:
  • Prep time:
  • Serves: 2-3 people as prasadam
  • Yields: Around 1/2 cup
  • 1/4 cup Moong Dal (split skinned mung beans/ paithamparuppu)
  • 1 tsp Coconut oil (or any neutral oil)
  • 1/4 tsp Mustard Seeds
  • 1/2 tsp Urad Dal (split skinned Black Urad Bean/ Uluthamparuppu)
  • 1-2 Green Chillies, sliced
  • 2 tbsp grated Coconut/ or used sliced
  • Sea Salt to taste
  • 2-3 tbsp Lemon juice, or to taste
  • 4-5 Curry leaves
  • 2-3 tbsp chopped Cilantro leaves
1. Soak the moong dal in some water for about 30 -45  minutes or until soft. You can speed up the process by using warm water.
2. Drain the water completely and set aside.
3. Meanwhile prepare the tempering. Heat oil (or even ghee) and once hot, add the Mustard seeds. When it starts popping, add the urad dal. When it turns golden brown, switch off the flame.
4. In the remanent heat, add the chillies, coconut (i used slices) and the curry leaves. GIve it a quick stir
5. and add it to the drained lentils. Squeeze some lemon juice along with salt
6. and give it a good mix until combined.
Garnish with cilantro leaves and serve. Letting it sit for some time helps it to absorb all the flavors. Normally while preparing it for prasad, it sits for a while before its eaten , by which time, all the flavors fuse together and makes for a refreshing salad.
Vada Paruppu Recipe |  Rama Navami Recipes

Recipe Reference

Mom's recipe

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By Ranganathan on Apr 2, 2017

I know this recipe. I add finely chopped pieces of green, raw mango.

By Diane on Apr 1, 2017

Love your recipes and information. Thank you so much.

Thank you Diane :) --DK