Chinnay Vengayam Thengapaal Sambhar (Shallot & Coconut Milk Sambhar)

This is an interesting dish. You chill the coconut milk and separate the thick parts from the thin and use them at different points during the cooking. The thin coconut milk goes in early on while the thick only gets added just before serving. Apparently this is a common technique in Kerala kitchens, but it's a first for me. Can't argue with the results though! This certainly produces a tasty curry.

Shallot & Coconut Milk Sambhar

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1 (400mL) can coconut milk
• 1/2 c. skinned split pigeon peas (toovar dal)
• ~2 1/2 c. water, divided
• 2 Tbsp. coconut oil
• 1 tsp. mustard seeds
• 12 shallots, sliced
• 15 fresh curry leaves
• 1-2 fresh green Thai or finger chilies, halved lengthwise
• 1-2 dried red Thai, arbol, or cayenne chilies, stems removed
• 1 tsp. coarse sea salt
• 1/2 tsp. ground turmeric
• 1/2 tsp. black peppercorns, coarsely cracked
• 1 large tomato, chopped
• 3 slices fresh ginger (~6cm by 2.5cm by 3mm), julienned
• 2 Tbsp. chopped fresh cilantro

Directions

1. Place the can of coconut milk in the fridge and chill for at least 1 hour.
2. Rinse the pigeon pease well, then drain and add 2 c. of the water and bring to a boil over medium-high heat.
3. Skim off any foam and reduce heat to medium-low.
4. Cover and simmer, stirring occasionally, for ~20 minutes.
5. Meanwhile, carefully open the chilled can of coconut milk without shaking it.
6. Scoop out the upper layer of thick coconut milk and set it aside.
7. Pour the remaining thin coconut milk into a measuring cup and add enough water to make 1 1/2 c. Set aside.
8. Heat the oil over medium-high heat.
9. Add the mustard seeds to the oil, cover, and cook until they've stopped popping (30-60 seconds).
10. Add the shallots, curry leaves, fresh chilies, and dried chilies and stir-fry until the shallots being to brown (~5 minutes).
11. Add the salt, turmeric, pepper, and thin coconut milk, bring to a boil, and cook, uncovered, stirring occasionally for 10 minutes.
12. Once the pigeon peas have cooked (and cooled somewhat), transfer them to a blender with their cooking liquid (or use an immersion blender directly in the pot). Purée until smooth.
13. Pour the blended pigeon peas into the shallot mixture and add the tomato and ginger.
14. Continue to simmer, uncovered, stirring occasionally, for another 20 minutes.
15. Stir in the thick coconut milk and cilantro.
16. Remove from heat as soon as the curry returns to a boil and serve immediately.