Parippu what we call for dhal in Sri Lanka. An essential curry on our everyday rice and curry plate. There isn’t a meal without a dhal curry in Sri Lanka. We eat dhal curry with various food items. Not only with rice but with many foods. you alway need some good creamy dhal curry to dip your Sri Lankan roast paan, soak your string hoppers, paratha, egg roti, and dosa and  many more. So now you know there isn’t a Sri Lankan rice and curry plate without dhal. But this is not about our everyday DHAL CURRY. This is all bout DHAL MALLUM aka PARIPPU MALLUM. 

Parippu mallum is not something very famous as normal parippu curry. We don’t add coconut milk as how we do in curry. We cook dhal with little bit of water until 3/4th is done along with spices and essential aromas. Then we cook the rest with freshly scraped coconut grind with mustard seeds. That’s the main process of parippu malluma. 

The first thing come to my mind when there is some parippu malum is good spicy tuna fish curry cooked with coconut milk. As how I mentioned in most of my stories my mother is very obsessed with matching curries. And we also already accustomed to it. i know what to cook when I have some fluffy parippu mallum. Luckily I got some fresh swordfish fish from the market and cooked a delicious curry as how my mother do with the touch of Sri Lankan black curry powder. 

I already shared the cooking process of parippu mallum on instagram. and saved on my instagram story highlights.

1.wash 150g red split dhal in a cold running water through a sieve. Wash at least 3 times and put it in a pot that you are gonna use to cook the curry. 

2.slice 1/2 small onion/scallion, slice 2 garlic cloves. Slice 2-3 green chillies and put all those to the dhal pot along with few curry leaves. 

3.now with the spices, we don’t need much spices here. Just two essential spices in everyday Sri Lankan cuisine. 1tsp turmeric powder, 1/4tsp chilli powder with salt on your taste to the dhal pot. 

4.add 200ml water to the pot. This water amount may be differ from dhal to dhal. So attention on while adding dhal. If you are not sure, add less water and while cooking check in every 3-4 minute if need more add little by little. 

5.altogether give a good stir and cook in medium heat with lid on about 3 minutes and take off the lid. Cook until 3/4th of your dhal is done and water level is completely down. 

6.meantime in a electric grinder or using a mortar and pestle grind 1,1/2tsp mustard seeds with few drops of water until creamy. Into that add 50-60g freshly scraped coconut and grind again about a couple of minutes. 

7.add the grind coconut mustard mixture to the 3/4th cooked dhal and cook until it’s completely cooked. Around 3-4 minutes in low heat. And off the fire.