Sri Lankan Food | Travel Meal Ideas While Traveling
Let me show you what Sri Lankan food is NOT, instead of telling you what Sri Lankan food IS. First, it is not Indian food, nor is it almost Indian food, as many visitors to the island mistakenly believe. Everything from primary ingredients to cooking techniques to seasonings varies. Although Sri Lankan food has a strong South Indian influence, the two cuisines have distinct characteristics.
Sri Lankan food culture is renowned for its unique blends of herbs, spices, seafood, vegetables, rice, and fruits and its use of coconut milk. The menu heavily bases on a variety of rice kinds and coconut, a plant that grows everywhere in the country. Sri Lankan cuisine depends heavily on coconuts. I’d even argue that cooking would be impossible without coconuts. Grilling, deep-frying, and tempering all benefit from the use of coconut oil. Most curries call for coconut milk to make the gravy creamy.
Spicy pol sambol, a side dish served with rice and toast, is made with grated coconut. Many Sri Lankan sweets, such as pol toffee, are made with grated coconut as a basis. Many naturally vegan options are available because of the widespread usage of coconut oil and coconut milk in cooking. Following a vegetarian or vegan diet on the island is relatively simple, as long as you stick to traditional Sri Lankan dishes and avoid processed foods.
If you follow a gluten-free diet, this should not be an issue. Not only is rice the most widely consumed carbohydrate, but rice flour is also widely utilized in baking and the preparation of desserts. Another thing is, Sri Lankan food is not just rice and curries. Do not get it wrong. Sri Lankans eat more rice per day than most other people. But the food culture is more than rice and curries. With so many ethnic groups residing in this tiny country, ignoring Tamil, Burgher, and Muslim cuisines is impossible.
As with every dish, seafood plays an important role. Sri Lanka was a hub on the historic oceanic Silk Road, whether fresh fish or canned or preserved fish. Due to this matter, the country’s contact with foreign traders brought new food items and cultural influences. It helps to combine with the local traditions of the country’s ethnic groups to form Sri Lankan food, which has contributed to developing the country’s table. The most noticeable influences are from Indian (especially South Indian), Indonesian, and Dutch cuisines.
With Sri Lankan food sharing close relations with other adjacent South and Southeast Asian cuisines. Spices are yet another essential component of every kitchen’s recipe. Turmeric, Chili powder, cinnamon, mustard seeds, cardamom, fenugreek seeds, and cloves are just a few of the widely used in cooking. Curries often make by using one of two curry blends: roasted curry powder (for meat and seafood) or raw curry powder (for vegetables and grains) (vegetables and lentils). Sri Lankan curries have a particular scent that comes from fresh karapincha (curry leaves).
Is Indian and Sri Lankan Food the Same?
Are curries in India and Sri Lanka the same?
Is there a distinction?
People who adore Indian curries but have never tried Sri Lankan curries frequently ask these questions.
It is a geographical fact. Yet, many people have never heard of Sri Lanka due to its size and global impact. While India is just 30 kilometers away, it could be neglect by others. Sri Lanka is a distinct nation. They have their language, food, and culture. Even while India has a wide range of curries to choose from, Sri Lanka has its regional specialties. Curry made with mango and jackfruit is one such example. Both fruits have savory and sweet qualities, so the person consuming the curry may choose.
What Makes Indian Cuisine So Unique?
Locating in South Asia, India encompasses a vast territory. From east to west, north to south, and center interior to coastal locations. Its diet is diverse and varies across the nation. Indian Cuisine combines sweet, spicy, tangy, and savory flavors. The food provides something for everyone, from delectable curries to unique spices. Curries vary in ingredients (meat, fish, or veggies solely) and seasoning.
Indians consume chicken, lamb, and goat because swine and beef are prohibiting in much of the nation. Chicken and lamb consumption is prevalent because these animals are honoring in Muslim and Hindu religions. They eat a lot of seafood, notably fish, prawns, shrimp, and crab. Indian food’s major carbohydrates include rice, naan, and lentils. Soups and stews frequently contain lentils, whereas naan and rice accompany savory meals. Flatbread is also employing as a food scooper, shredded into bite-sized pieces.
What Makes Sri Lankan Cuisine Unique?
While Sri Lankan cuisine is not as well-known as Indian Cuisine, it shares several similarities with Indian food. One of the primary reasons for their cuisines’ closeness is that Sri Lanka is positioned directly under southeast India. Additionally, due to colonialism by other countries, the Sri Lankan table includes tastes from France and Portugal.
Hoppers, which resemble a bowl and compose yeast, sugar, and water, are popular in Sri Lankan food. Traditionally, hoppers are smashing into curries or sambol to consume. String hoppers, kottu roti, and curries are among some of the country’s trademark foods. Due to Sri Lanka’s island status, seafood, mainly fish, plays a significant role in its menu. Additionally, people consume a variety of meats, ranging from chicken to red meats such as pig, cattle, lamb, or goat.
What Are the Distinctions Among Both
Sri Lankan and Indian Cuisine?
1. Sri Lankan cuisine is spicier than Indian Cuisine.
2. Sri Lankans using coconut oil and coconut milk?
3. How Sri Lankan curries have a smoother texture
4. What is Sri Lankan roasted curry powder
5. In Indian Cuisine, naan bread is a staple, whereas hoppers and string hoppers are popular in Sri Lankan cuisine
6. Pork and beef are famous in Sri Lanka but prohibited in India?
7. Sri Lankan diet contains a more significant proportion of seafood than Indian dishes?
8. What commonalities exist between Sri Lankan and Indian cuisines?
10. Indian and Sri Lankan Both cuisines rely heavily on rice and curries?
11. Is Sri Lankan Food Spicy?
What Is Traditional Sri Lankan Food? Travel Meal Ideas
Traditional Sri Lankan food consists of various kinds of dishes, from savory to sweet. These foods differ from firm to mild. On the occasions like Sinhala and Hindu New year, people make many foods with coconut milk, Kiribath, and Sweets.
The vast majority of curries create a rainbow of vibrant colors and tastes. Foods such as vegetables and fruits are trendy among Sri Lankans. They have a sizable farming population. Here, the staple diet consists of rice with curry as a side dish. The curries from Sri Lanka are distinct from other varieties of curries.
Sri Lanka’s most popular curries are dhal, fish, potato, dry fish, chicken, eggplant, and pumpkin curry served with rice. Additionally, the Ceylonese supplements meals: Achcharu, Coconut Sambal, and veggies of your choice. Rice, Milk Rice, Coconut Roti, Hoppers, String Hoppers, Kottu Roti, Pittu, and Dosa are all people’s favorites. Additionally, Sri Lankans enjoy Uduwel, Aluva, Mun Keum, and Saw dodol, sweet delicacies.
Over the years of colonization and foreign influence, Sri Lanka’s cooking culture has evolved into a fusion of various curry combinations and delectable meals. We can say a few things regarding Sri Lankan dishes: Sri Lankans are huge fans of spicy food and indulging in deep-fried, flavor-packed snacks. Regardless of what you choose to eat when visiting Sri Lanka, your tongue will be delighted.
Common Ingredients That Uses in Making Dishes
- Spices: True cinnamon, freshly ground Black pepper, Fennel, Cardamom, Cloves, Fenugreek, Nutmeg, Mace, Cumin, Coriander, and Turmeric
- Oils: Coconut oil, Cow ghee, Sesame oil, Mustard oil, and Buffalo ghee
- Herbs: Goraka, Pandan leaf, Garlic, Shallot, Lemongrass, Tamarind, Lime, Ginger, Curry leaf, and Cayenne pepper
- Vegetables and greens: Gotu kola, Green papaya, Snake beans, Bitter melon, Snake gourd, Luffa, Pumpkin, winged bean
- Grains: White rice -: Samba, Kekulu, Suwandel, Red rice -: Kekulu, Pachchaperumal, Kaluheenati, Madathawalu), Finger millet, Hog millet, Olu haal (water lily seed)
- Fish: Dried fish, Maldive fish, Sprats, Mackerel, Tuna, Shark, Fermented preserved fish
- Meats: Chicken, Pork, Mutton, Beef
- Sweeteners: Kitul jaggery, Coconut jaggery, Palmyra jiggery
- Yams, roots, and tubers: Kohila, Lotus root, Purple yam, Tapioca, Arrowleaf elephant’s ear
- Fruits: Avocado, Bananas, Pineapple, Mangoes, Soursop, Guava, Orange
What Is a Traditional Sri Lankan Breakfast?
1. Roast Paan (Roasted Bread)
The Sri Lankan roast paan with pol sambol and dhal curry would be my last meal of the day if given a choice. The word “roast” pronounces like “Ros” for those who’re curious. It means “roast,” as in “paan is roasted.” When baking, to make it crispy, roast paan cut extremely thinly, making it appear more like a piece of bread than a loaf. It is available from street vendors and bakeries and tastes best when eaten hot and fresh from the oven with dishes like dhal curry and pol sambol.
2. Kiribath (Milk Rice)
Traditional Sri Lankan dishes such as Kiribath, or milk rice, are made for essential celebrations like the New Year, marriages, or childbirth. Coconut milk stirs into softened rice before serving to give it a creamy, sticky texture. After then, the kiribath is put on a plate and sliced into diamond-shaped pieces like a cake. In addition, you have the option of having kiribath with Lunu miris (sweet onion relish). Either way, it’ll be tasty. If you’re a sucker for sugar, drizzle some kithul treacle over your kiribath before eating it.
3. Pol Roti (Coconut Flat Bread)
Wheat flour and scraped Coconut combine to make pol roti, a circular flatbread. In the same way roast paan pairs well with coconut sambol and lentil stew, pol roti does as well with either. Yes, you will be eating coconut bread topped with scraped coconut flesh and curry cooked with coconut milk gravy due to the above description. Coconut is a major food group in this region, as said before. Making pol roti is a lot easier.
4. Boiled Manioc
Mandioca or cassavas are other names for it. Manioc is a starchy root vegetable that tastes like a cross between yam and potato. The simplest preparation way is to cut it up and boil it for supper. Then it’s paired with pol sambol, Lunu miris.
5. Kola Kenda (Herbal Porridge)
Kola Kenda is a green herbal porridge that resembles a magical potion. This nutritious porridge makes with green leafy vegetables like Gotu kola, Hathawariya, Wel Penala, and Mukunuwenna, rich in vitamins and minerals. By adding cooked mashed rice and coconut milk in, there is giving it a creamy mouthfeel. To make it even sweeter, serve it with a bit of piece of jaggery on the side. Not only these leaves, but they use different kinds of herbal leaves also to make porridge.
What Is Traditional Sri Lankan Lunch?
Traditional Sri Lankan Lunch
In Sri Lanka, lunch is rice and curry. Rice and curry can eat for breakfast or dinner in some circumstances, but this is uncommon. Sri Lankan food culture has a plethora of curries to choose from. It’s easy to get the idea that everyone had the same lunch every day because of this. While you eat rice and curry daily, the curry is virtually never the same.
Even the most unusual ingredients can turn into a delectable curry. Consider all of your alternatives now. Additionally, take in mind that the curries served together should be well-balanced and complementary to one another. You will have four to five different curries for lunch every day, each with a unique flavor, texture, and preparation style. When making curries, it’s essential to vary the types of curries you use.
For example, one kind of curry should be hot, while another dish is creamy and devoid of spices (known as a “yellow curry”). Another type of curry is fried, while another should be crunchy. Most of them add fresh leaves, preparing them with grated coconut called Kola Mellum. The combination of these dishes is heavily nutritious.
1. Polos Curry (Young Jackfruit Curry)
Sri Lankans call jackfruit by several names depending on how ripe it is. When the jackfruit is young, known as “Polos” and using to prepare a curry. Polos chunks that cook is similar to pulled pork in terms of taste and texture.
2. Kir Kos (Matured Jackfruit Curry)
Jackfruit may grow up to 50-60 pounds when completely ripe, whereas polos are only the young jackfruit. The texture and flavor of kos curry are vastly different from those of polos curry. Pumpkin curry and kos curry avoid using chile, making them ideal for anyone who can’t handle spicy Cuisine.
3. Kos Atta Maluwa (Jackfruit Seed Curry)
On the subject of jackfruit, no one could not leave out a curry prepared with jackfruit seeds. It is one of the most unusual and incredible curries that can try out in Sri Lanka. The seeds are first pressure cooked until they are tender, similar to potatoes, and then cooked with spices and coconut milk. Believe that jackfruit is the most versatile and excellent fruit one can be aware of making delicious dishes.
4. Kalupol Wattaka (Pumpkin Curry)
Sri Lankan Kalupol wattaka is one of the rare pumpkin recipes that thrill your taste buds. It is one of the so-called “yellow curries,” which do not include chile and are thus not hot. It is creamy and delicious. One other reason why you’ll enjoy this curry: it’s a touch out of the ordinary. Kalupol Wattaka’s sauce thickens with roasted rice that grinds into a fine powder. Rice is not only serving with curries, but it is also a component of the dish. Not somewhere else in the world, only in Sri Lanka!
5. Batu Moju (Eggplant Curry)
If you are trying to eat healthily, avoid seeing how this curry cooks. Eggplant Curry (Wambatu in Sinhalese) is eaten throughout the island on special occasions and even during primary home-cooked meals. It may also consume as a pickle or relish. First, fry the eggplant with onions, green chilies, and spices in coconut oil for the stir-fry. A sweet aftertaste is achieving by caramelizing the eggplant in the presence of a bit of sugar.
Oh, its smell is mouthwatering. With a flavor explosion in your mouth, you may taste sweet, sour, and spice simultaneously. This modest meal comes in various variations, with flavors and preparation methods varying according to area and family secrets.
6. Parippu (Lentil Curry)
Parrippu is one of the most common and readily available curries in every Sri Lankan home. Unlike jackfruit seed curry or polos curry, which can be challenging to track down. You’ll have to try Parippu at some point if you end up on the island. One of the “yellow curries,” Parippu (or dhal curry, sometimes known), is creamy and mild in flavor.
The lentils used in this recipe are red when raw, but they turn yellow when cooked. It will be either thin or thick, based on the quantity of coconut milk utilized. If you do not have it as part of your rice lunch, try it with roast paan, pol roti, or string hoppers instead of rice.
7. Kukulmas Mirisata (Spicy Chicken Curry)
Everyone has their recipe and ratio of spices and ingredients, so no two chicken curries will taste the same throughout the country. Curries dominate cooking, and one of the most famous ones is spicy chicken curry. Although vegetarianism is uncommon in Sri Lanka, many people avoid beef and pork in favor of chicken. Chicken is a better-known protein than fish. At the same time, many Sri Lankans would disagree. Coconut milk is never using while cooking chicken, and it’s always doing with the skin on.
8. Ambul Thiyal (Fish Curry)
Ambul Thiyal is only one of several Sri Lankan fish curries. Emphasize how unique this one is. Tuna is cooks with a special spice mixture that includes Goraka, a black sticky substance. Goraka aids in the preservation of fish, allowing you to leave the curry at room temperature for up to a week without it spoiling. In comparison to other fish curries, Ambul Thiyal is relatively drier.
9. Prawn Curry
Sri Lankans prepare prawns in various ways, including frying them with Onion, Garlic, and chile or simmering them in the sauce. Before cooking prawns, Sri Lankans seldom peel them. Try peeling the prawns yourself or eating them raw as the natives do if they’re tiny to save time.
10. Kaju Maluwa (Cashew Curry)
Since when can curry be created from virtually any ingredient in Sri Lanka? Veggies and fruits, seeds and nuts, or a combination of all of them? Sri Lankans use cashews in curry, but the rest of the world eats them as a snack. As a result of the difficulty and length of time required to extract cashews from Sri Lankan trees, the cost of buying local cashews is relatively high. Although cashew curry is more costly than other dishes on the menu, it is a must-try when in Sri Lanka.
11. Ambarella Curry
Another famous fruit curry makes with ambarella which cultivates in the area. The acidity of the fruit, united with the sweetness of the sugar-sweetened sauce, creates a delicious sweet and sour curry dish. Be careful when eating fruits since they all have a pit inside them. In addition, the hole is a little prickly.
12. Pineapple Curry
A fruit curry! To be precise. Yes, this is a possibility because pineapple has made its way onto a pizza. Pineapple curry is more than warranted. Sri Lankan pineapple considering to be among the greatest in the world. Therefore, when visiting the island, be sure to eat it fresh and taste it curry. Pineapple is a delicious addition, a sweet punch to the burst of the aroma of Sri Lankan rice and curry when combined with other meals.
13. Gotukola Sambola (Leafy Green Salad)
Gotukola is a famous leafy green in Sri Lanka due to its high mineral and vitamin content. Sambol making with Gotukola is more of a salad than a curry and traditionally serves as a side dish with steamed rice. Sambol is a term that refers to a meal or garnishes that is prepared and consumed with raw ingredients. As a result, the Gotu kola sambol is primarily a Sri Lankan salad garnish.
So Gotu kola sambol serves as a refreshing and green addition to the table. Typically, lime juice, salt, shredded coconut, and onions are adding. Other greens, such as Thebu, Mukunuwenna, and even passion fruit leaves, can make this sambol.
14. Gotukola Mellum (Tempered Leafy Greens)
As with Gotu kola sambola, the preparation of Gotu kola mellum is highly similar in that it makes use of nearly the same components. The distinction is in practice. For mellum, greens are mildly tempered with shredded coconut till they sweat, which then serves. Mellum, like sambol, may be prepared from a variety of different leafy greens.
15. Kesel Muwa Maaluwa (Banana Flower Curry)
In Sri Lanka, anything from meat to veggies to fruits to flowers can transform into curries, much though green bananas (also known as plantains) can cook in a curry on their own. The idea that you can make a curry out of banana blossoms is even more intriguing. Try this if you are curious to know how it will taste.
16. Nelum Ala Maluwa (Lotus Root Curry)
The root of the lotus plant is using to make another flower curry. Many of Sri Lanka’s lakes carpet with lotuses. Their water-resistant leaves are occasionally using for plates in the preparation of rice and curries. To produce a delightful meal, lotus root is split and boiled in coconut milk plus spices.
The condiments listed below serve as flavor enhancers for carb-heavy meals such as rice and curry, kiribath, or pol roti. There are several dishes in Sri Lankan food culture. However, they are still the most common and fundamental.
1. Pol Sambol (Coconut Sambol)
Everyone’s favorite dish on the Sri Lankan table, without a doubt. Grated coconut, lime juice, chili powder, and onions go into the preparation of pol sambol. In addition, some individuals use Maldivian fish as an ingredient. For breakfast, lunch, or dinner, pol sambol goes well with roast paan or pol roti, rice and curry, or string hoppers.
2. Lunu Miris (Onion Chili Relish)
Try this relish only if you have a strong tolerance for spicy food, as this relish consists mainly of finely chopped onions and chilies (miris). The two ingredients are crushing together using a hefty stone called a “Miris Gala,” like how cocoa beans are processed now. Mortar and pestle are being used more frequently by women to extract juices and make a spicy paste. Pol roti and kiribath can serve with lunu minis.
3. Seeni Sambol (Sweet Onion Sambol)
The only condiment you may consume without fear of catching fire in your mouth. Sugar is referred to as Seeni in Sinhalese. Onions are caramelized and mixed with Maldivian fish to make the sambol, accompanied by rice and any above.
What Is Traditional Sri Lankan Dinner?
Traditional Sri Lankan Dinner
1. Indi Appa (String Hoppers)
Although the name implies that string hopper is a type of hopper, the two are opposed. String hoppers are manufactured with rice flour, giving them a gluten-free option. The dough makes using a simple mixture of rice flour and water. And then, it is placed in a gadget like a meat grinder. Squeeze thin threads of dough to form flat rounds that are then cooked and served with curries.
2. Appa (Hopper)
Hoppers are bowl-shaped with softcore and fragile crunchy edges. There are four types to choose from:
- Regular hopper.
- Egg hopper – an egg is put to the soft center of the pancake and fried until it is somewhat runny.
- Milk hopper – with coconut milk center.
- Jaggery hopper – dessert pancake prepared with a local natural sweetener called jaggery.
The first two (simple and egg hopper) are the most straightforward to locate. After five p.m., roadside vendors begin preparing them. Milk hoppers are uncommon, and not even all locals are aware of them. Milk hopper is a uniquely Tamil delicacy that can see in Tamil stores and eateries.
3. Thosai (Pancake)
To serve it with sambar (coconut water sambol), a thick and chewy pancake is traditionally made with a thick batter. This Cuisine regards be Tamil in origin, and it can find at Tamil restaurants across the country, particularly in the island’s northern regions.
If you ever happen to Sri Lanka, do not miss out on trying these sweet specials for them.
Watalapan is a steamed pudding made with eggs, coconut milk, jaggery and flavored with cardamom, which is like a distant relative of crème caramel. It has become a mainstay of Sri Lankan culture over time, despite its origins as an Islamic dessert served during Ramadan. It’s now available in a wide variety of eateries around the country.
2. Curd and Kithul Treacle
Traditionally, Sri Lankan curd is making from water buffalo milk. It’s easy to find one at a roadside stand, specialty store, or even supermarket. Don’t use plastic jars for curd; instead, look for it in a clay pot. The curd from Sri Lanka is rather tart. Kithul treacle, a plant-based sweet syrup from the area, will give it the right amount of sweet.
3. Kiri Toffee and Pol Toffee
Major festivals in Sri Lanka, like the Sinhala and Tamil New Year, or for no reason at all, call for the preparation of Kiri toffee (milk toffee) and Pol toffee (coconut toffee). Sugar syrup and condensed milk combine to make milk toffee. To boost the taste, add some chopped cashew nuts. Toffee prepared with grated coconut is called pol toffee. Small roadside stores and supermarkets have both. But handmade toffees are the finest.
When you think of traveling to Sri Lanka, notice in your list to experience the native drinks there. You could never have those freshly rather than on this island.
1. Ceylon Tea
It is like visiting Paris and not trying a croissant if you don’t have a cup of black tea in Sri Lanka. Unacceptable. If you want to appreciate the pure taste of tea, choose a high-quality black tea with no added flavoring. Unless requested otherwise, tea in Sri Lanka is always serving with milk and sugar. For tea, request jaggery or milk toffees, both of which are readily available in cafés and restaurants.
Give Kiri kahata a try if you come across it! You may need to request it from roadside stores. Kiri kahata, on the other hand, is the polar opposite of milk tea. While milk tea is making by adding a tiny amount of milk to a cup of tea, Kiri kahata adds a small amount of strong black tea to a cup of hot fresh milk. In a single word: divine!
2. Ceylon Coffee
Before introducing tea cultivation in Sri Lanka, the country was one of the world’s largest exporters of coffee. You can ask for coffee in any roadside shop or restaurant.
3. Thambili (King Coconut)
Large vivid orange coconuts sold on the street in Sri Lanka are the ideal way to satisfy your thirst on a hot and humid day. As opposed to green coconuts, King coconuts are only can find in Sri Lanka and the surrounding nations in the tropical region. They are better for the environment because they do not use plastic bottles and pack with vitamins and minerals. Just keep in mind to say no to the straw if offered.
Sri Lankan Food Recieps
When reaching on Sri Lankan traditional foods, these menus can not avoid anytime. If you love to try out Sri Lankan meals, you can go through Sri Lankan food websites or Sri Lankan food blogs for the menus.
1. Milk Rice
- White rice – 500 grams
- Water – 2 cups
- Coconut milk thick – 2 cups
- Salt to taste
- Rinse the rice and set it in a medium saucepan with enough water to cover.
- Bring to a boil over medium heat, cover the pot, and simmer for 15-20 minutes, or until the rice is tender.
- Then add the coconut milk and salt, mix well, and lower to low heat. Cook for another 10 minutes, or until the milk is absorbed.
- Following that, the rice is tender and creamy. Rice milk is now ready.
- Transfer the rice milk to a flat dish and use a piece of butter paper to fatten it up.
- Use a cookie cutter and serve with fish, chicken curry, and bananas.
- Rice flour – 3 cups
- Coconut milk – 2.5 cups
- Sugar – 1 tsp
- Dry active yeast – 1 tsp
- Warm water – 1/4 cup
- Salt – 1 tsp
- Vegetable oil – 2-3 drops per hopper
- Eggs (optional, 0–2 per person depending on desire)
- Dissolve yeast, sugar, and warm water.
- Blend the yeast mixture and rice flour with salt.
- Add coconut milk into the mixture.
- Allow the dish to rise covered.
- Preheat a pan over medium heat.
- Take the flame down to a low setting and drizzle a tiny quantity of oil into the skillet.
- Spin a ladle-full of batter around the pan. (If the batter is too thick and will not swirl out from the center of the pan, whisk in 1/2 cup (120 mL) coconut milk or water before preparing the next hopper.)
- Crack an egg over the hopper’s center (optional).
- Cook, covered until the edges begin to brown.
- Carefully remove from the pan.
- Fry the remainder of the batter in the very same way.
- Serve at room temperature for breakfast or supper.
3. Coconut Sambal
- Grated Coconut – 100 grams
- Sugar – 1/4 TSP
- Lime – 1 TSP
- Onion – 01
- Dry red chili
- To begin, grate the coconut and cut the onions in a basin.
- Grind the red chilies and salt in a grinder.
- Then, in a mortar, combine the shredded coconut and red chilies. Crush and ground the ingredients with the use of a pestle until thoroughly combined.
- You may use fewer chilies if desired.
- Now add the onions and crush until thoroughly blended.
- Once the onions are thoroughly combined, add the lime juice. Grind until all components are thoroughly combined.
- Finally, our Coconut Sambalis are ready. Additionally, you can add green chilies to your Sambal to suit your taste.
- Start serving with your preferred side dish on a platter.
4. String Hoppers
- Rice flour or finger millet flour (kurakkan or ragi flour) – 2 cups
- Warm water – ½ cup
- Salt – 1 teaspoon
- Toast, the flour for 6 to 8 minutes, stirring in a small pot set on low heat (optional).
- In a mixing basin or the bowl of a stand mixer, combine the flour and salt.
- Again, gradually add water and knead into a soft dough.
- If required, add additional water or flour. The dough should be able to separate from the bowl’s sides and should not be sticky.
- In a noodle press, place the dough (string hopper press).
- In a circular motion, press the idiyappam dough onto string hopper mats (or directly onto a bamboo steamer coated with banana leaves).
- Place the mats in the steamer and set them over a pan filled with boiling water.
- Boil for 10 minutes or until the idiyappam is fully cooked.
- Serve immediately with Kiri hodi (coconut milk gravy) and coconut sambal (pol sambal)
5. Dhal Curry
- Dhal – 01 Cup
- Turmeric powder – 01 TSP
- Onion – 01
- Tomato – 01
- Coconut milk – 02 TSP
- Coconut oil – 01 TSP
- Mustard seed
- Curry leaves
- Cumin seeds
- Wash dhal in approximately three changes of water.
- In a saucepan, heat the dhal.
- Add water and turmeric to a boil over medium heat.
- Take care not to cook over high heat, as dhal tends to boil over.
- Once cooked, the dhal will become yellow and have a lovely mushy consistency.
- Heat the oil in another small fry pan.
- Then add the mustard seeds and cumin seeds and cook until the mustard seeds, fenugreek seeds, and cumin seeds are fragrant.
- Lastly, add the onions and curry leaves and cook over low heat, occasionally stirring, until the onions caramelize.
- Add salt and milk and simmer for an additional 5 minutes. The dhal curry is now ready to serve.
6. Pol Roti (Coconut Flatbread)
• White flour – 2 cups
• 1 cup grated coconut (fresh or frozen)
• Water – ¾ cup
• Salt – 1 pinch
• If using frozen coconut, defrost it in the refrigerator for several hours or overnight.
• In a bowl, sift flour. Combine shredded coconut and salt.
• Add water gradually and continue mixing for a few minutes with your hands or an electric mixer (with kneading attachments) until all ingredients are incorporated.
• Continue kneading the dough for a further 3-4 minutes on a floured surface.
• Take a small amount of dough at a time and form it into a ball. Then, flatten the ball into a 4-5-inch-diameter circle (10-12 cm).
• Preheat a skillet over medium heat and butter it.
• Place a roti on the heated pan and grill for 1-2 minutes, or until the bottom is golden brown.
• Grill for an additional 1 minute on the other side.
• Wrap the remaining raw roti in parchment paper and freeze for up to 3-4 weeks.
7. Kaju Maluwa (Cashew Curry)
- Chopped Large Onion – 1/2
- Chopped Garlic and 02 cloves
- Chopped Chillie – 01 (optional)
- Curry Leaves – 05
- Raw Cashew nuts – 350 g (roasted is optional if you need a crunchy curry)
- Oil (Canola, vegetable, Coconut, olive oil) – 2 TBSF
- Mustard seeds – 1 TSF
- Turmeric Powder – 1/4 TSF
- salt to taste
- Thick Coconut Milk (or as needed) – 500ml
- Soak the raw cashews overnight in water containing one teaspoon of salt. (cashews should immerse entirely in water)
- In a medium-sized saucepan, heat the oil.
- Add and Cook until softened the onions, Garlic, chili, and Curry Leaves.
- When the onions are tender, add the mustard seeds and cook for 30 seconds. Add the turmeric, salt, and cashews and cook for another 30 seconds ( drained)
- Add Coconut Milk (enough milk to cover all ingredients completely) and simmer for 20 minutes with the lid on.
- After 20 minutes, add additional coconut milk and continue cooking without the lid for an additional 30 minutes.
- The secret is to not add too much coconut milk at once, but rather to add as needed to ensure that the cashews absorb the coconut milk, which imparts the creamy texture. (coconut milk may need to add three times)
- Taste and adjust seasoning as required after 50 minutes of simmering the cashew curry. At this stage, the cashews should be very mushy.
- Serve immediately.
January 1, 2022
Have Any Question?
Do not hesitate to contact us. We are an expert team and we are happy to talk to you.