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…

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…

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…

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…

Sri Lankan Cuisine

Sri Lanka is a tiny island in the Indian Ocean off of India. Officially called “Democratic Socialist Republic of Sri Lanka” which was known as “Ceylon” until 1972.  A diverse and multicultural country, the main staple food is rice that is consumed by all ethnic groups. The main ethnic groups of Sri Lanka are Singhalese, Tamils, and…