Cheera Parippu Soup Recipe

Make shrimp stock

Combine shrimp shells (reserve peeled shrimp separately) and 1200 ml water in a medium pot. Add turmeric and bring to a gentle simmer over medium heat. Simmer for 15 minutes to extract flavor, skimming any foam. Strain the stock into a bowl and discard shells. Return the stock to the pot.

Add yellow split peas and salt to the strained stock. Bring to a boil, then reduce heat to low and simmer, covered, until the peas are soft and beginning to break down, about 25–30 minutes. Stir occasionally and add a splash of water if needed to keep the consistency soupy rather than mushy.

While the peas simmer, stir together thick coconut milk and thin coconut milk in a bowl and keep chilled until ready to add.

In a small skillet over medium heat, warm 1 tablespoon coconut oil. Add grated ginger and minced garlic and sauté gently for 1 minute until fragrant but not browned. Add slit green chilies, stir 30 seconds, then remove from heat. This aromatic mixture will be stirred into the soup later to preserve freshness.

When the yellow split peas are soft and have begun to thicken the broth, stir in the chopped cheera (spinach/amaranth) and chopped coriander. Simmer 3–4 minutes until the greens are wilted and bright green.

Add the peeled shrimp to the pot and simmer gently for 3–4 minutes until the shrimp are opaque and cooked through. Do not overcook.

Reduce heat to low. Stir in the combined coconut milk gradually, tasting and adjusting salt. Heat through gently — do not boil vigorously after adding coconut milk or it may split (bring to just under a simmer).

Add the sautéed ginger-garlic-chili mixture and curry leaves to the soup. Stir to combine and let the flavors meld for 1–2 minutes.

Finish with fresh lime juice and adjust seasoning (salt, lime) to taste.

In a small pan, heat 2 tablespoons coconut oil over medium heat. When hot, add mustard seeds; when they start to pop, add urad dal and fry until lightly golden. Add broken dried red chili and curry leaves and fry for 10–15 seconds until aromatic. Remove from heat.

Pour the hot tempering carefully over the finished soup to release the aroma. Stir gently to incorporate.

Ladle the Cheera Parippu Soup into bowls and garnish with additional chopped coriander if desired. Serve hot with steamed rice or crusty bread.