Sri Lankan Pineapple and Coconut Curry

As mentioned in previous posts, in India and Sri Lanka tropical fruits such as pineapple are often eaten sprinkled with chilli powder or black pepper (or maybe chaat masala) and salt. Lime juice or amchur can be added. Its delicious, easy, and a great outdoors snack.

But in South India and Sri Lanka, pineapple is also used in curries, often with coconut milk. This is a typical Sri Lankan Pineapple Curry with coconut milk, pandanus and Badapu Thuna Paha to flavour the dish. You can make your own Badapu Thuna Paha  (roasted Curry Powder), or purchase from a Sri Lankan or South Indian grocery. Or substitute any roasted curry powder.

Similar dishes include Pineapple Pulissery, Green Mango in Coconut Milk, Sri Lankan Okra Curry with Coconut Milk, and Aubergines in Coconut Milk.

Or browse our Pineapple recipes and all of our Sri Lankan dishes. Our Indian recipes are here, and Indian Essentials here. Otherwise, explore our Late Summer collection of recipes

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Sri Lankan Pumpkin Curry with Roasted Coconut

Sri Lanka cuisine includes beautiful curries cooked in coconut milk, showing off the abundance of coconuts on this beautiful isle. This is another version of the Sri Lankan Pumpkin Curry, and in this one the flavours of coconut are layered with both roasted coconut and coconut milk. The recipe is adapted from Flavours of Sri Lanka.

Similar recipes include Sri Lankan Pineapple Curry, Green Mango in Coconut Milk, Sri Lankan Okra Curry with Coconut Milk, and Aubergines in Coconut Milk.

Or browse our Pumpkin recipes and all of our Sri Lankan dishes. Our Indian recipes are here, and Indian Essentials here. Otherwise, explore our Late Winter collection of recipes.

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Sri Lankan Pumpkin and Coconut Curry

This is a thick, creamy curry from Sri Lanka made from beautiful pumpkin cooked in coconut milk. It is tempered with spices and onions, adding an amazing aromatic and flavoursome note to the creamy curry.

The coconut milk base of the curry is flavoured with the Asian tropical flavours of pandan, chilli, curry leaves, Asian shallots and kaffir lime leaves. The Sri Lankan curry powder, Badapu Thuna Paha, is used too, but use a roasted curry powder if you don’t have this or don’t have time to make it. Simply roast your curry powder in a dry pan until it is aromatic and a darker colour but not burnt.

Flavours are layered so well in this curry, with unroasted chilli powder layered with the roasted Sri Lankan curry powder. (BTW, if you don’t have unroasted chilli powder, grind some Indian dried red chillies, or just use the chilli powder that you have.)

Similar recipes include Sri Lankan Pumpkin Curry with Roasted Coconut, Green Mango in Coconut Milk, Sri Lankan Okra Curry with Coconut Milk, and Aubergines in Coconut Milk.

Or browse our Pumpkin recipes and all of our Sri Lankan dishes. Our Indian recipes are here, and Indian Essentials here. Otherwise, explore our Late Winter collection of recipes.

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Sri Lankan Mustard Greens with Coconut (Suitable for Any Greens)

Winter is the time for Mustard Greens, and we love them. This recipe, with its origins in Sri Lanka and the South of India, treats them very simply without a lot of spice, and ensures that the flavours of the Mustard Leaves shine through. In fact, any greens can be used in this recipe – spinach, kale, chards and any local greens that might be in your area. Try it with cabbage too, its delicious.

Similar recipes include Sri Lankan Pumpkin and Coconut CurrySarson ka Saag, Chilli Leaves with Peas, Mustard Greens with Mooli (Daikon), and Turnips with Mustard Greens in a Creamy Sauce.

Browse all of our Mustard Greens dishes, and all of our Sri Lankan recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.

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Sri Lankan Okra Curry with Coconut Milk

Okra features strongly in Indian and Sri Lankan cuisines. In Sri Lanka both the Singalese and Tamil communities have similar okra curries that feature coconut milk.

This one uses the common Singalese Sri Lankan Curry Powder called Badupu Thuna Paha – a simple roasted mix of somewhere between 3 and 8 spices depending on your household. It’s a great idea to make it yourself, but if you prefer, you can replace the Badupu Thuna Paha with any other roasted curry powder.

Are you looking for other Okra recipes? Try Vendakka Khichadi, Pickled Okra, Okra with Sambar, and Avial.

Perhaps you are browsing Sri Lankan dishes. Try Sri Lankan Pineapple Curry, Mung Dal with Coconut Milk, Thattai Vadai, and Carrot Sambol.

Or browse all of our Okra dishes, all of our Sri Lankan dishes, and all of our Indian dishes. I know you will love them. Or simply take some time to browse our Mid Autumn recipes.

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Sri Lankan Chai

Tea is a big thing in Sri Lanka and is one of its main export crops. Drinking tea is a national pastime and it is served at any time of the day. Unlike South India, where tea is always milky, tea in Sri Lanka is either black or white, and sweetened with sugar or jaggery, and spices such as cinnamon or ginger can be added

Visitors are always served tea – perhaps this chai with cardamom, cinnamon, cloves and ginger. Rather than make it with milk in the South Indian way, this tea is made black and then evaporated milk is added to both sweeten and add a milky flavour. Who can resist?

We love chai here, and have quite a number of different recipes. Try our Yogi ChaiLiquorice Ginger Chai, Heavenly Gentle Chai, and Ashram Chai. Or browse all of our Chai recipes here.

We also love herbal teas, and you can explore our Tea recipes here.

Browse all of our Sri Lankan recipes, or our Indian dishes. Or simply take some time to browse our Mid Summer recipes.

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Sodhi | Coconut Milk Kuzhambu | Jaffna Style

Today’s recipe, Sodhi, is primarily a Sri Lankan and Malaysian-Indian dish, but it is also very famous in Tirunalvelli District of Tamil Nadu in India. This is a simple recipe for the dish which is a thin coconut gravy great for eating with rice or idiappam. Vegetables can be added – drumstick, beans, carrot, potato and the like, for a more filling dish.

The dish is slightly sweet, from the coconut milk, balanced with the tartness of the lemon or lime juice. It is so good it can be eaten as a soup. You might be slurping it long before the rice is cooked.

You might like to try some of our other Kuzhambu recipes – Moar Kuzhamu, Fenugreek Kuzhambu and Grated Coconut Masala Kuzhambu are great ones to try.

Similar recipes include Sri Lankan Pumpkin Curry with Roasted Coconut.

Browse all of our Kuzhambu recipes, and all of our Sri Lankan dishes. Our Indian recipes are here, and Indian Essentials here. And explore all of our easy Mid Summer recipes.

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Thosai Sambol | Sri Lankan Coconut and Tamarind Sambol | Coconut and Tamarind Chutney

You can’t help but love this Chutney. It goes well with dosa and dosa-like dishes such as idli, paniyaram and uttapam. It can also accompany any Indian or Sri Lankan meal. A typical Sri Lankan meal will consist of  various curries, rice, roti and several sambols and side condiments, all served together to create a lovely layered blend of tastes. In many ways Sri Lankan Tamils took the Tamil Nadu cuisine and made it their own.

This sambol is coconut-y for sure, with a little heat, gingery and some sourness from the tamarind. It is divine!

Are you looking for chutneys and sambols? Try Carrot Sambol – a Jaffna-Style Salad, Red Radish Chutney, and Coriander and Coconut Fresh Chutney.

Or do you want Sri Lankan dishes? Have a look at Mung Dal with Coconut Milk | Sri Lankan Style, Red Radish Chutney, and Fenugreek Kuzhambu.

You can find some more Indian Chutney recipes here, and other Sri Lankan dishes here. Browse other Coconut recipes. All of our Indian dishes are here and our Indian Essentials here. Or take time out to explore all of our easy Mid Summer recipes.

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Pol Roti | Coconut Roti | Sri Lankan Flatbread

These Pol Roti are very popular in Sri Lanka, are eaten at all meals by many, and are particularly loved for breakfast. Pol Roti pairs well with curries, and Sri Lankan sambols, pickles and chutneys. They are even delicious with butter and jam!

A tawa is perfect for cooking them, but you can use any flat pan, griddle, hot plate or BBQ.

Pol Roti can be made thin or thicker. We have made them thick here, but you can choose to roll them out to a thinner roti. Chop the onions or chilli into smaller pieces for thinner roti.

Similar recipes include Quick RotiRoti from Goa, and Adai.

Our Roti recipes are here or explore other Indian/Sir Lankan breads. Have a look at other Sri Lankan recipes, or browse our Indian dishes. Or simply check out our easy Early Summer recipes.

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Sri Lankan Ghee Rice with Pandanus | Buttered Rice

Ghee rice is such a celebratory dish, rich in flavour and great to accompany light spicy dishes. This rice is flavoured with pandan leaves and curry leaves, adding sultanas to highlight the sweet floral notes of the pandan. It is exotic and luxurious, and a delight at the table.

I was never much bothered with washing and soaking rice, but basmati deserves this attention. I love the aged basmati rice with its long beautiful grains, and soaking definitely adds to the finished product. Please make the time to soak the rice while you chop the onion and get the other ingredients ready.

Similar recipes include Sri Lankan Pumpkin Curry with Roasted Coconut, Sri Lankan Coconut Curd Rice, Sri Lankan Yellow Rice, and Sakkarai Pongal. Also try Sri Lankan Pol Roti.

This rice dish adds to our collection of mixed rice dishes. You can explore them all here. It is a Sri Lankan dish, and you might like to browse our other Sri Lankan recipes here. Or perhaps have a look at our Indian recipes too. Our Late Spring recipes are here.

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