sri lankan recipe

Parippu curry (or dhal curry) is a traditional Sri Lankan dish prepared with masoor dal (red lentils), cooked in coconut milk and scented with mustard seeds, saffron, turmeric, cumin and fenugreek.

Parippu Curry

red lentils ((masoor dal))

garlic (, chopped)

onions (, chopped)

curry leaves (, thinly sliced)

saffron powder

curry powder

turmeric

fenugreek seeds

cumin seeds

mustard seeds

chili powder

cloves

coconut milk

water

vegetable oil

lime

green hot pepper

Salt

Wash the lentils well by changing the water at least three times.

Boil them in the water with the saffron, chili powder, turmeric, curry leaves and cloves.

After about 15 minutes, when the color of the lentils changes from red to yellow, remove from the heat and pour into a large bowl.

Heat the oil in a very large skillet over medium heat. Add the mustard, fenugreek, and cumin seeds and fry for 1 minute.

Add the onion and garlic and mix well for 20 seconds.

Add the boiled lentils and mix well. Cook for 5 minutes.

Add the coconut milk, curry powder and salt to taste. Cook until the curry begins to boil.

Remove from heat and add the lime juice.

Add the raw or fried green hot pepper on top (optional).

Serve hot with rice or bread.

Idiyappam is a traditional Sri Lankan and South Indian specialty consisting of rice flour (or finger millet flour) that is squeezed into a press to form thin noodles. The noodles are then steamed before being served with coconut sambol or coconut milk gravy.

Idiyappam (String Hoppers)

rice flour (,

water ((or more))

salt

String hopper press ((sev sancha))

Toast the flour in a pan on low heat for 6 to 8 minutes while stirring regularly (optional).

Add the flour and salt to a bowl or the bowl of a stand mixer.

Add water slowly and work into a soft dough. Add more water or adjust with more flour if necessary. Dough should detach from the sides of the bowl and not be sticky.

Place the dough into a noodle press (sev sancha or string hopper press).

Press the idiyappam dough onto string hopper mats (or directly onto a bamboo steamer lined with banana leaves) in a circular fashion.

Place the mats into the steamer, over a wok on medium flame with boiling water.

Steam until idiyappam is fully cooked, about 8 to 10 minutes.

Serve hot with coconut milk gravy (kiri hodi) and  coconut sambol (pol sambol).

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Parippu Curry

Idiyappam (String Hoppers)

Top 2 sri lankan recipe recipes from across the web

The most viewed sri lankan recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Parippu Curry

Idiyappam (String Hoppers)

The most viewed sri lankan recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine