Tamil: பருப்பு or paruppu
பருப்பு is super easy to make and it’s rare to have a Tamil rice and curry meal without it.
I will usually eat this with white rice, mango pickle, yoghurt, அப்பளம் (appalam or pappadam) + உருளைக்கிழங்கு பொரியல் (fried potatoes) + carrot or beetroot sambol OR just white rice (if low on ingredients).
This recipe uses an ingredient which may not be commonly used in other Tamil homes – ground pepper & cumin (in equal parts). I will swear by the the kick the pepper & cumin gives.
INGREDIENTS (serves 3 or 4)
- 1 cup masoor dhal (split orange lentils)
- 1/2 tsp turmeric
- 2 medium chillies (green or red) chopped length ways
- 1/2 cup freshly grated coconut milk (tinned coconut milk is not a substitute as it’s too heavy. I use soy or oat milk instead – you can also use cows milk)
- 1 medium red onion chopped lengthways (if you like fried onions add more)
- 1 tsp mustard seeds
- 10 curry leaves
- 2 cloves garlic quartered
- 1 tomato cut into 8 parts
- 1tsp salt (or to taste. I prefer 1.25tsp)
- 1.5tsp ground pepper & cumin spice (I usually use 2tsp – but it’s is quite heavy on the cumin – so i recommend starting with 1.5tsp)
- 3tsp vegetable oil
- heat 2tsp oil in a pan and add the mustard seeds
- once the seeds start to pop, add the onion, garlic and curry leaves and another 1tsp oil. fry.
- once the onion starts turning translucent, remove mix from the pan and set aside (see photo above for how the onions will look)
- in the same pan (or a different one) wash lentils 3 times, add tomato and chillies, turmeric, 2.5 cups water and bring to boil
- reduce the heat and add salt and onion mixture. you may need to add another half cup water
- once the lentils are soft, add milk (fresh coconut / soy / cow /oat), pepper & cumin mix and cook for another 2 minutes.
- if you want a more liquidy texture – add more milk. if i don’t have soy milk at home, i will make it without milk, but because I always have yoghurt with rice and curry, it doesn’t really matter.
- remove from the stove and serve.