Asia
Plant-Based Sri Lankan Parippu Curry
Chef-tested recipe
Creamy red lentils with coconut milk, curry leaves, pandan, green chilli, and a fragrant mustard tempering
Parippu is one of the steady foundations of a Sri Lankan rice-and-curry meal. Red lentils soften quickly and create their own creamy body, while coconut milk rounds the spices without turning the dish sweet. Curry leaves, pandan, green chilli, turmeric, and Ceylon cinnamon establish the Sri Lankan profile. A final tempering of onion, garlic, mustard seed, and dried chilli supplies aroma and texture just before serving. This version remains entirely plant-based and keeps the seasoning focused so it can sit comfortably beside several vegetable curries or become a simple main dish with rice.
Recipe at a glance
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Wide heavy saucepanpaid link
- Small frying panpaid link
- Fine-mesh strainerpaid link
- Wooden spoonpaid link
- Ladlepaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Digital kitchen scalepaid link
Ingredients
For the lentil curry
- Red split lentils, rinsed until water runs clearpaid link: 450 g
- Cold water: 1100 ml
- Thick coconut milkpaid link: 500 ml
- Red onion, thinly sliced: 180 g
- Garlic, thinly sliced: 25 g
- Fresh green chillies, split lengthwise: 35 g
- Fresh curry leaves: 20 leaves
- Pandan leaf: 20 cm
- Ceylon cinnamon: 5 cm
- Ground turmeric: 5 g
- Fenugreek seedspaid link: 2 g
- Fine sea saltpaid link: 12 g
For the tempering
- Coconut oilpaid link: 45 ml
- Red onion, very thinly sliced: 120 g
- Garlic, thinly sliced: 20 g
- Dried red chillies, brokenpaid link: 4 whole
- Brown mustard seedspaid link: 6 g
- Fresh curry leaves: 15 leaves
- Ground chilli flakes: 2 g
For finishing
- Fresh lime juice: 20 ml
- Fresh coriander leaves, roughly chopped: 25 g
Preparation Overview
Wash the lentils through several changes of water so excess surface starch does not make the curry gummy. Slice the onions and garlic for the curry separately from those for the tempering. Tie the pandan into a loose knot, split the green chillies, and measure the mustard seeds beside the stove because they cook very quickly.
Method
Rinse the lentils. Wash red lentils in several changes of cool water until the water is nearly clear, then drain.
Start the curry. Combine lentils, water, half the onion, half the garlic, green chillies, 10 curry leaves, pandan, cinnamon, turmeric, and fenugreek in a wide saucepan.
Simmer gently. Bring just to a boil, skim any foam, lower the heat, and cook uncovered for 15 to 18 minutes until the lentils collapse and most water is absorbed.
Add coconut milk. Stir in coconut milk and salt, then simmer over low heat for 8 to 10 minutes until creamy but still loose enough to spoon.
Adjust the texture. Add a small amount of hot water if the lentils become too thick; remove the pandan and cinnamon before serving.
Begin the tempering. Heat coconut oil in a small frying pan and cook the remaining sliced onion and garlic over medium heat until golden at the edges.
Bloom the spices. Add dried chillies, remaining curry leaves, chilli flakes, and mustard seeds, then cover partly and cook only until the mustard seeds begin to pop.
Finish the curry. Immediately pour most of the hot tempering over the lentils, stir once, and add lime juice to taste.
Serve. Transfer to a warm bowl, spoon the reserved tempering over the surface, and finish with coriander.
Beginner Technique Notes
Red split lentils do not need soaking, but thorough rinsing produces a cleaner texture.
Use low heat after adding coconut milk because a hard boil can make the fat separate visibly.
Pandan is aromatic but fibrous and should be removed before eating.
Mustard seeds can burn in seconds; add them near the end of the tempering and remove the pan once they pop.
Parippu thickens while standing, so keep hot water ready for a final consistency adjustment.
Tips and Variations
Use a little more water for a flowing curry served over rice and less for a thicker bread accompaniment.
A small pinch of asafoetida can be added to the tempering if it is part of your pantry.
For a milder family version, leave green chillies whole and omit the chilli flakes.
Freshly squeezed lime should brighten the curry without making it sharply sour.
Add baby spinach only as a variation; plain parippu remains the most versatile rice-and-curry component.
Serving Ideas
- Present the creamy yellow-orange lentils in a low clay bowl with the dark mustard seeds, fried curry leaves, onions, and dried chillies visible on the surface.
Storage
Cool quickly and refrigerate in a covered container for up to 3 days. Reheat gently with a splash of water until steaming and at least 74°C. Freeze for up to 1 month; stir well after thawing because coconut milk may separate slightly.
Nutritional Value
Allergen Notes
The recipe contains coconut. Coconut classification differs between jurisdictions, so declare it according to local allergen rules. Check lentils and spices for gluten, peanut, sesame, or mustard cross-contact; mustard is an allergen in some regions.
Frequently Asked Questions
Is parippu the same as dhal?
Parippu is the Sinhala and Tamil name commonly used in Sri Lanka for lentils and the curry made from them.
Why use coconut milk?
It supplies the rounded texture and flavour characteristic of many Sri Lankan parippu preparations.
Can I use brown lentils?
Red split lentils are preferred because they soften quickly and create the intended creamy body.
Should the curry be very thick?
It should be spoonable and creamy; make it slightly looser when it will be served over rice.
Can it be made without chilli?
Yes. Keep the curry leaves, pandan, turmeric, cinnamon, and tempering for aroma while reducing the chilli.
