Dishes · A classic of Sri Lankan

Parippu

Also Dhal curry, Parippu curry

Red lentils cooked soft in coconut milk with turmeric and green chilli, then tempered with onion, mustard seed, curry leaves and rampe.

What makes it parippu

  • Red lentils, cooked until they collapse.
  • Coconut milk.
  • Turmeric and green chilli.
  • A tempering of onion, mustard seed, curry leaves and rampe poured over.

Where it comes from

The everyday dal of Sri Lanka, made with red lentils and enriched with coconut milk. It's in almost every rice and curry, and just as often eaten with bread, roti or hoppers. Kerala's parippu, served at the sadya, is a near relation.

Be the first here

Start your own parippu
No one here has made parippu yet. Start it as v1, and every version after is an experiment the next cook can learn from.

Near it

Sri LankanHoppersBowl-shaped pancakes of fermented rice flour and coconut milk, crisp and lacy at the edge and soft at the base, often with an egg cooked inside.No one here has made it yetSri LankanKiribathRice cooked in thick coconut milk until it sets, pressed flat and cut into diamonds, eaten with lunu miris.No one here has made it yetPunjabiDal makhaniWhole black lentils and kidney beans, simmered for hours with butter, tomato and cream until thick and velvety.No one here has made it yet