Onam Sadya Special: Lentil coconut milk curry (Kerala Parippu curry)
 
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A delicious creamy lentil curry cooked in coconut milk with a garnish of fresh curry leaves and coconut oil!
Author:
Recipe type: Main Course
Cuisine: Indian, Kerala
Serves: 4
RecipeIngredients
  • 1 cup toor dal (or split yellow dal), washed and drained
  • 1 medium size onion, thinly sliced
  • 5 green chillies, slit length wise
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 3 cups water
  • 1 large potato, cut into cubes
  • 2 cups thick coconut milk, homemade or canned (see recipe for extracting coconut milk below)
  • 1 fresh sprig of curry leaves
  • 1 tbsp of coconut oil or ghee
For extracting coconut milk (if using homemade):
  • 1½ cups fresh or fresh frozen grated coconut that has been thawed (or shredded coconut)
  • 2 cups of warm water (use hot water for shredded coconut)
RecipeInstructions
Cooking the lentils:
  1. In a pressure cooker, add the washed lentils with the onions, green chillies, salt, turmeric and water. Close the cooker and cook till 3 whistles. Keep aside to cool and then add the potatoes and cook on simmer (without whistle) for 5-7 minutes until the potatoes are cooked. (add more water if needed)
  2. Add the coconut milk and stir and cook for about 1 minute until the mixture comes to a boil. Turn heat off immediately. Add the fresh curry leaves and the coconut oil or ghee.
Using Instant Pot:
  1. Add the washed lentils with the onions, green chillies, salt, turmeric and water to the insert pot. Also add the cubed potatoes. Close the lid and press 'pressure cook' for 10 mins. Wait for 5 mins and then release pressure manually. Let the pot remain on 'warm mode'. Open the pot and add the coconut milk. Also add the curry leaves and the coconut oil. Stir well. Serve hot.
For making homemade coconut milk:
  1. Blend the coconut with 1 cup of water in a blender or food processor. strain and collect the coconut milk in a container. Add the coconut meat back to the food processor and again blend with the rest of the warm water and strain again to get about 2 cups thick coconut milk. Discard the coconut meat or use it to make coconut flour.
Notes
If you don't have a Pressure Cooker or an Instant Pot, you can use a regular pot too but you will have to cook the lentils for around 25-30 mins with twice the quantity of water. If not using a pressure cooker or instant pot, I highly recommend you soak the lentils for at least 30 mins in hot water first before cooking. While cooking the lentils in a pot, cover and cook but leave the lid slightly ajar to prevent scum from boiling over.
This curry tastes best with homemade fresh coconut milk. If using canned, use a good brand like Native Forest Classic which does not have any additives
Recipe by Cook2Nourish at https://cook2nourish.com/2015/08/onam-sadya-special-lentils-in-coconut-milk-parippu-curry.html