South: Split Pea & Coconut Curry Sauce
Submitted by papa3
South Indian split pea and coconut curry sauce built on a rice-split-pea puree, tempered with mustard seeds and curry leaves. A fragrant, mildly spiced vegan sauce for rice or dosa.
YIELD
2 servingsPREP
80 minCOOK
15 minREADY
100 minThis is a South Indian sauce with real regional credentials. Raw rice and yellow split peas soak together for an hour, then puree with fresh green chilies and ginger into a smooth base. That starchy, protein-rich puree is what thickens the final sauce without needing flour or cream.
The tadka (tempering) step is where the flavor hits hardest. Mustard seeds, cumin seeds, turmeric, and fresh curry leaves go into hot oil. When the mustard seeds pop (this is the audible signal they’ve released their aromatic oils), the pureed split pea mixture gets stirred in. Four minutes of stir-frying cooks out the raw starch and tightens everything up.
Coconut milk and salt join next, with patient stirring to prevent lumps. Ten minutes of gentle simmering brings the flavors together. A finishing squeeze of lemon juice brightens the richness at the last moment.
Kitchen Tips
- Don’t drain the soaking water. It’s loaded with starch that helps the puree blend smooth.
- Curry leaves are not a substitute target. Dried bay leaves or basil taste nothing alike. Source fresh curry leaves from an Indian grocery or online.
- Wait for the mustard seeds to pop audibly before adding the puree. Popped seeds mean the oil is fully tempered.
- Stir with the back of a spoon when combining coconut milk. A whisk breaks the emulsion.
Variations
- Add a handful of fresh spinach or chopped tomatoes during the final simmer for color and body.
- Stir in roasted cashews at the end for texture and richness.
- Serve poured over plain dosa or steamed rice with a side of pickle.
Ingredients
Directions
Combine rice and split peas in a bowl and rinse in several changes of water.
Add ¼ cup water and soak for 1 hour. (Do not drain the water.) Add chiles and ginger and blend until finely pureed, set aside.
Heat oil in a heavy 2-quart saucepan over medium-high heat.
Add mustard, cumin, turmeric and curry leaves.
When seeds pop, stir in split pea-ginger puree.
Stir-fry for about 4 minutes.
Add coconut milk and salt.
Stir with the back of a spoon until there are no lumps.
Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes.
Remove from heat and stir in lemon juice.
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