Creamy split lentils simmered with coconut milk, green chile, and curry leaves, finished with a sizzling coconut-oil tempering.
Parippu curry is the everyday dal of Kerala, distinct from North Indian dals for its use of coconut milk and coconut oil rather than ghee, reflecting the coastal produce that shapes the region's cooking. Yellow moong dal or toor dal is boiled until soft, then simmered with turmeric, green chile, and a generous pour of coconut milk near the end. The defining step is the tempering, or vazhichathu — coconut oil heated until shimmering, then used to fry mustard seeds, dried red chile, curry leaves, and often thin shallot slices until they turn deep brown and intensely fragrant. This mixture is poured over the finished dal right before serving, and the sound of it hitting the hot pot is part of the ritual. It is traditionally the anchor of a Kerala sadya (feast) served over rice, but on any given weeknight it appears simply as comfort food, mild enough for the whole family and quick enough to make in under 45 minutes.
Serves 3
Combine dal, water, turmeric, and green chile in a pot. Bring to a boil, skim off any foam, then reduce heat and simmer 20-25 minutes until the lentils fall apart completely.
Whisk or lightly mash the cooked dal until mostly smooth. Stir in salt and simmer 2-3 minutes more.
Pour in coconut milk and stir well. Bring back to a gentle simmer for 2-3 minutes — do not let it boil hard, which can make coconut milk split.
Heat coconut oil in a small pan over medium heat. Add mustard seeds and let them pop, then add dried red chiles, shallots, and garlic.
Cook 2-3 minutes, stirring, until the shallots turn deep golden-brown and crisp at the edges. Add curry leaves in the last 15 seconds — they will crackle loudly.
Pour the hot tempering, oil and all, directly over the dal. Serve immediately over steamed rice.
Simmer the coconut milk gently, never at a hard boil, or it can separate and turn grainy.
Fry the shallots in the tempering until genuinely deep brown — pale shallots taste raw and onion-y rather than sweet and nutty.
Use coconut oil for the tempering rather than a neutral oil; it is what gives this dal its distinct Kerala character.
Add a handful of chopped spinach or drumstick (moringa) pieces to the dal while it simmers.
Use red lentils (masoor dal) for a faster-cooking, slightly sweeter version.
Skip the coconut milk and use grated fresh coconut ground into a paste for a thicker, more rustic texture.
Refrigerate up to 3 days in an airtight container. Reheat gently on the stovetop with a splash of water, stirring often since coconut milk-based dals thicken significantly when chilled.
Parippu curry is a staple of the Kerala sadya, a traditional vegetarian feast served on banana leaves during Onam and other festivals, and its coconut-forward preparation reflects the coconut palm's central role in Kerala's coastal agriculture and cuisine.
Yes, use the well-shaken, full-fat kind rather than cream of coconut, which is sweetened and meant for cocktails.
It was likely boiled too hard or too long after adding — coconut milk should only be gently simmered, never at a rolling boil.
The coconut milk, coconut oil tempering, and curry leaves are distinctly South Indian; North Indian dals typically use ghee, cumin, and asafoetida instead.
Per serving (300g / 10.6 oz) · 3 servings total
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