String Hoppers (Idiyappam)

Idiyappam is normally consumed for break-fast and dinner.  In Jaffna (Sri Lanka) idiyappam is made from combining red rice flour and wheat flour which gives the pinkish-brown color to the idiyappam. I use white rice flour instead of wheat flour.  Wheat flour tend to stick to the idiyappam making mould and makes it difficult to squeeze the…

Red Chilli Coconut Sambol

If you ask any Sri Lankan, everyone will say there are no recipe without coconut.  Coconut is used in all type of curries, gravy, Sambol, Appam, and even in snacks such as Murukku etc. Coconut trees are widely grown all over Sri Lanka and used in dishes by all ethnic groups.  Another thing to note…

Murungai Illai (Moringa leaves) Sothi

  Sothi (called kiri hodi in Sinhala) is one of the most traditional side dishes in Sri Lanka.  I have posted the recipe for regular sothi quite a while ago.  This time since I had some moringa leaves, I decided to make sothi with Moringa leaves.  Moringa leaves sothi goes verry well with string hoppers…

Green Tomato (raw tomato) Spicy Curry

Ingredients: 3 green tomatoes (unripe raw tomatoes) 1/2 cup red onion thinly sliced Strand of curry leaves 2 teaspoons cooking oil 1/2 cup thick coconut milk 1 cup water 1-2 teaspoons chili powder salt to taste Method: Add oil to a saucepan and when hot add onion and sauté on low flame until soft Half…

Baked Eggplant Curry

Ingredients: 4 large Japanese eggplants 3-4 tablespoons canola oil 1 tablespoon canola oil ½ cup sliced onion (preferably red since it has a strong flavor) 3-4 cloves garlic sliced 1 teaspoon tamarind paste ¼ teaspoon sugar 1 ½ teaspoons chili powder 1 strand curry leaves Salt to taste 2 ½ cups water ¼ cup thick…

Eggplant Gravy (Kathirikkai Kulambu)

In Sri Lanka eggplant gravy is a common side dish consumed with rice, pittu or idiyappam.  Traditionally eggplants are deep fried and thick coconut milk is used in making this gravy.  Here, I have modified it into a healthier version. I have given the traditional version of this gravy far below. Ingredients 1 medium sized…

Kadalai Kulambu (Toor Dhal Gravy)

This dish can be either made with toor dhal or chana dhal.  But toor dhal gives a nice flavor and aroma.  Also instead of frying the toor dhal, it can be boiled until all the water is completely absorbed and then mashed and made into balls. Ingredients ¼ cup toor dhal Canola oil for frying…

Quick Masoor Dhal Curry

Masoor dhal curry is a very common side dish served with rice.  In the tamil cuisine this dhal curry also served with idiappam and sothi.  Different people cook this differently.  Some people cook this spicy with red chili powder and tomatoes.  This recipe is a very quick version of masoor dhal curry which only takes…

Sothi

Sothi is used as a side dish for idiyappam.  Ingredients ¾ cup shredded green cabbage ¼ cup chopped carrot 1 small potato cubed 1 small eggplant cubed ¼ cup red onion sliced 1-2 green chili slit length wise 1 strand curry leaves 3 cups water ½ cup milk or coconut milk pinch of tumeric powder…

Traditional Equipments

In Jaffna and other parts of Sri Lanka traditional kitchen equipments are still in existence.  In some villages people still use these equipments on a day to day basis.  Other than these equipments the fire stove which is used to cook food is called “aduppu” which is made out of clay.  Normally fire wood (mango…