Srilankan parippu curry
mildlyindian
The gluten free, parippu curry in SriLankan cuisine is the antidote to the fiery side dishes. Combined with the sweet-tasting red rice, the proteinn-rich parippu curry forms the base to transcend the spice mixes of the side dishes to an exotic island feel.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Course Main Course
Cuisine Srilankan, Winter
The lentil base
- 1 cup red lentil masoor
- 2 cups drinking water
- salt to taste
- 1 small green chilli ( optional)
- 1 cup coconut milk
The tempering
- 1 tbsp coconut oil
- 1/2 tsp mustard seeds
- 1-2 medium dry red chillies
- 2 clove garlic
- 10 curry leaves
- 1/2 red onion thinly sliced.
- 1/2 medium tomato sliced.
Wash and add the lentils to a heavy bottomed stock pot.
Add the salt, green chillies and water and set it to cook.
Stir occasionally.
As it cooks the lentil will become soft and mashable.
Add the coconut milk and simmer for another 5 to 7 minutes.
Remove from heat and set aside.
Set a frying pan and add the coconut oil to warm.
Add the mustard seeds and as they crackle add the red chillies.
To this add the garlic, curry leaves, onions and tomatoes and saute.
Once the onions caramelize, remove from heat and add this to the mashed cooked dal.
Mix well and the parippu curry is ready to serve.