Parippu curry is one of the basic curries in Sri Lankan cooking. It is popular among most Sri Lankans as it well goes with rice, bread or even roti. The flavor & appearance of this curry can be changed by changing few ingredients or adjusting the amount of coconut milk in the curry. Check this Dhal Curry Recipe for another taste.
This is one of my favourite way of cooking Parippu Curry as a dry curry. While writing this, I am imagining a banana leaf wrapped rice pack with this dry dhal curry. Unfortunately, I have to travel to buy banana leaf. So,I don’t allow these imaginations to bother me :)
Pardon me; I just clicked these photographs with the same cooking pot as I was running out of time. Anyway I love to cook using these clay pots.
Here is the recipe for Sri Lankan Dry Dhal Curry .Hope you would love it!
Ingredients: (for 3-4 servings)
1 cup dhal (masoor dhal)
½ medium sized onion sliced
2-3 green chili sliced
1 tsp red chili powder
1 sprig curry leaves
1inch piece pandan leaf/(rampa)
¼ tsp turmeric powder
1 tsp raw curry powder
1 tsp fenugreek seeds
Piece of cinnamon
Salt to taste
1/2 cup thick coconut milk
1/2 cup thin coconut milk
2 tbspn oil
1 tsp mustard seeds
2 dried red chili
Sliced ½ onion
Few curry leaves
Wash dhal properly few times.Place in a cooking pot.
Add all the spices under ingredients list together with, onion, rampa & curry leaves.
Mix all & add thin coconut milk. Cover & allow to cook in medium flame.
Once dhal is cooked add thick coconut milk. Mix well.
Adjust salt to taste.
Simmer till the curry becomes dry.
At the mean time heat another pan & add oil. Once oil is hot, add the ingredients under seasoning. Once onions are tender & golden brown; add this mix to dry dhal curry & mix well.
Tip: This is delicious when cooked in a clay pot or earthen pot.
I like the taste when the curry is bit roasted in the bottom. :) But make sure not to burn.
How about you? Do you like dhal?