📝 About This Recipe
Transport your senses to the lush coastal landscapes of Kerala with this authentic Parippu Curry, a cornerstone of South Indian comfort food. This dish features split red lentils simmered until velvety, enriched with a fragrant paste of fresh coconut, cumin, and green chilies. Finished with a 'tadka' of toasted mustard seeds and aromatic curry leaves, it offers a perfect balance of creamy texture and earthy, sun-kissed spices.
🥗 Ingredients
The Lentil Base
- 1 cup Masoor Dal (Split Red Lentils) (rinsed thoroughly until water runs clear)
- 3 cups Water (for boiling)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Coconut Oil (added to the boiling water to prevent foaming)
- 1 teaspoon Salt (adjust to taste)
The Coconut Paste
- 1/2 cup Grated Coconut (fresh or frozen unsweetened)
- 1/2 teaspoon Cumin Seeds
- 2-3 pieces Green Chilies (slit or roughly chopped)
- 2 pieces Shallots (peeled)
- 2-3 tablespoons Water (to facilitate blending)
The Tempering (Tadka)
- 1 tablespoon Coconut Oil (traditional for authentic flavor)
- 1 teaspoon Mustard Seeds (black or brown)
- 2 pieces Dried Red Chilies (broken in half)
- 3 pieces Shallots (thinly sliced)
- 1 sprig Curry Leaves (about 10-12 leaves)
👨🍳 Instructions
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1
Rinse the red lentils (masoor dal) in a fine-mesh sieve under cold running water until the water is no longer cloudy. This removes excess starch for a cleaner texture.
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2
In a heavy-bottomed pot or pressure cooker, combine the rinsed lentils, 3 cups of water, turmeric powder, and 1 teaspoon of coconut oil. The oil helps prevent the lentils from frothing over the pot.
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3
Bring to a boil over medium-high heat. Once boiling, reduce to a simmer and cover partially. Cook for 15-18 minutes until the lentils are soft and easily mashed with the back of a spoon.
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4
While the lentils cook, prepare the coconut paste. In a small blender or spice grinder, combine the grated coconut, cumin seeds, green chilies, and 2 shallots.
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5
Add a splash of water and grind into a slightly coarse but thick paste. Avoid making it too watery; it should have the consistency of a thick pesto.
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6
Once the lentils are fully cooked, use a whisk or a wooden spoon to mash them slightly. You want a creamy consistency with just a few whole lentils remaining for texture.
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7
Stir the prepared coconut paste into the cooked lentils. Add salt to taste.
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8
Simmer the mixture on low heat for 3-5 minutes. This allows the raw flavor of the cumin and chilies to mellow and integrate into the dal. If the curry is too thick, add a little warm water.
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9
Remove the pot from the heat and set aside while you prepare the tempering (tadka).
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10
In a small frying pan or tadka ladle, heat 1 tablespoon of coconut oil over medium heat until shimmering.
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11
Add the mustard seeds. When they begin to pop and crackle, immediately add the dried red chilies, sliced shallots, and the fresh curry leaves.
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12
Sauté the aromatics for 1-2 minutes until the shallots turn a deep golden brown and the curry leaves become crisp and fragrant.
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13
Pour this hot, sizzling oil and spice mixture directly over the cooked lentil curry. You should hear a satisfying 'shhh' sound.
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14
Cover the pot immediately with a lid and let it sit for 2 minutes to trap the aromatic oils. Stir gently before serving.
💡 Chef's Tips
For the most authentic flavor, use virgin coconut oil and fresh curry leaves; dried leaves lack the necessary punch. If using a pressure cooker, cook the lentils for 2 whistles on medium heat for a perfectly mushy consistency. Don't over-blend the coconut paste; a slight grit provides the traditional mouthfeel highly prized in Keralan cuisine. If the curry thickens as it sits (lentils love to absorb water), simply thin it out with a splash of hot water before reheating. For a richer version, you can substitute half a cup of the cooking water with thick coconut milk at the very end.
🍽️ Serving Suggestions
Serve hot over a bed of steaming Basmati rice or traditional Kerala Matta rice. Pair with a side of spicy Lemon Pickle or Mango Achar for a zesty contrast. Serve alongside 'Thorans' (dry vegetable stir-frys) for a complete Keralan Sadhya experience. Accompany with crispy Papadums or fried banana chips for added crunch. A dollop of fresh yogurt on the side helps balance the heat from the green chilies.