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.
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.
Continue reading “Sodhi | Coconut Milk Kuzhambu | Jaffna Style”
At last we have a snake bean dish for you. Snake beans are generally available at Asian and Indian groceries. They are long beans, with a tougher outer layer than, say, our green beans. They are terrific in Asian and Indian dishes. Today we make a Sri Lankan curry, using Coconut Milk, Pandan and the Sri Lankan Curry Powder, Badapu Thuna Paha. If you can’t find this spice mix in your Indian and Sri Lankan groceries, and don’t want to make it, use any warming roasted curry powder (as spicy as you like – or not). At a pinch you could use Malay Curry Powder, Sambar Masala or Garam Masala.
Green Beans are a good substitute for Snake Beans if you can’t locate the longer ones.
Similar recipes include Sri Lankan Okra in Coconut Milk, Sri Lankan Mung Dal with Coconut Milk, and Sri Lankan Fenugreek Kuzhambu.
Browse all of our Sri Lankan dishes, and all of our Indian dishes. Our Indian Essentials are here. All of our Bean dishes are here. Or explore our Early Spring collection of recipes.
Continue reading “Ma Karal | Sri Lankan Snake Bean Curry”
Sri Lanka has a wonderful cuisine, layered of course by the cultural backgrounds of the inhabitants. The South Indian influence is strong, and many dishes are similar to the cuisines of Tamil Nadu, but with a twist bought about by local ingredients. This is an Okra Curry, a simple one with only green chillies to spice it, and the okra are simmered in coconut milk. Easy to make and beautiful to eat.
Are you after similar recipes? Try this Sri Lankan Okra Curry, Crispy Okra in Yoghurt (Pachadi), and also Lemak Style Vegetables in a Curry-Coconut Broth. Also try Sri Lankan Pol Roti.
You can browse all of our Okra dishes and all of our Sri Lankan recipes. Our Indian dishes are here, and our Indian Essentials here. Or take some time and explore our Mid Winter dishes.
Continue reading “Sri Lankan Okra in Coconut Milk, Jaffna Style”
Oh the joy of Okra, and in this dish they are quickly cooked so remain crisp and crunchy. They say that okra is good for your brain cells, so eat as many as you can! We have focused on okra recently, so there will be an ever increasing set of recipes for you to choose from.
You can also make this dish with asparagus or broccoli.
Look for okra in your local Asian and Indian shops, even Asian-owned green grocers. You will get them more cost-effectively there – about 25% of the price you might pay elsewhere.
Are you looking for other Okra dishes? Read more about Okra here. Then try Okra with a Cumin and Yoghurt Sauce, Sri Lankan Okra in Coconut Milk, Okra with Onions Subzi, Ladyfingers Masala, Okra Stuffed with Onions, Warm Salad of Charred Okra, and Okra with Mustard Oil.
What about other Sri Lankan dishes? Try Sri Lankan Long Bean Curry, Mung Dal with Coconut Milk, Crunchy Crackers, and Sakkarai Pongal.
Or browse all of our Okra recipes, and all of our Sri Lankan dishes. Or explore our Indian recipes and our Indian Essentials here. Alternatively, explore our Mid Autumn collection of dishes.
Continue reading “Sri Lankan Okra Curry”
Cabbage doesn’t feature often on our menu, and there is no real reason that that should be the case. I love it raw and cooked (if cooked properly).
Cabbage is much more than what English-influenced cuisines tend to recognise, and it matches well with chilli, coconut, ginger, mustard seeds, fennel and other flavourings more common in other cuisines.
In this recipe we take some of those flavourings in a dish that will lift your respect for this green vegetable, and, can I say it? Make your winter a little brighter!
Are you after Cabbage recipes? Try Waldorf Salad, Simple Cabbage Thoran, Kimchi and Cabbage and Radish Salad with Peanut Dressing.
Or browse all of our Cabbage dishes, and explore our Mid Autumn collection of recipes.
Continue reading “Chilli Cabbage”
Green Mango season brings such a welcome addition to the menu. Coming in Spring, its tang is a delight after the heavier flavours of Wintery cold weather. For this dish I chose a sweet-sour green mango, and it is perfect. A sour green mango would work well too.
Are you after other Green Mango dishes? Try Mung Dal with Green Mango, Jicama and Green Mango Salad, Green Mango and Lemon Rice, and Vermicelli and Green Mango Salad.
Are you after other dishes from Kerala? Try Sweet Surnoli Dosa, Sweet and Sour Mango Curry, and Cabbage Thoran.
If you are after all of the Green Mango recipes, explore here. We also have other recipes from Kerala to browse. You might like to read more about Green Mangoes. Our Indian recipes are here, and our Indian Essentials here. Or take some time to browse all our Mid Summer recipes.
Continue reading “Spicy Green Mango in Coconut Milk | A Classic from Kerala”
Another beautiful Mung Bean recipe, a soup from Jaffna in Sri Lanka.
Sri Lankan in its origins, this Mung Dal recipe from Jaffna is quick and lovely. The recipe is from that lovely cookbook of South Indian and Jaffna / Sri Lankan cooking – A Monk’s Cookbook by the monks from the Hindu Aadheenam on Kauai in Hawaii (you can download it here).
Mung in all of its forms is a favourite of ours – whole beans, split dal, hulled or unhulled. The gentleness of its texture and flavour always makes one feel loved and nourished. With a flavour that is just a little on the sweet side, even hardened lentil-haters will love Mung.
Similar recipes include Mung Dal with Green Mango, Mung Dal with Cumin and Spinach, Mung Dal with Ghee, Simple Indian Mung Dal Soup, and Simple and Gentle Mung Soup.
Are you looking for other types of Mung recipes? Try Mung Sprouts Sundal, Sweet Mung Dal Kitchadi, Mung Dal Sundal, or Stir Fried Mung Bean Sprouts.
Or simply browse all of our Mung recipes, and our Dal recipes. Our Indian recipes are here and Indian Essentials here. Or take some time to explore our Late Spring recipes. Continue reading “Mung Dal with Coconut Milk | Sri Lankan Style”
This salad can be made with white or red radish, jicama (yam bean) or kohlrabi. It is crunchy and delicious and full of spicy tropical flavours.
Crunchy vegetables are just made for summer time lazy eating, and this salad is perfect. In fact it can be made at any time of the year, using red or white radish, kholrabi and/or Jicama. As at least one of these vegetables is in season at most times of the year, there can be no excuse!
Are you looking for similar recipes? You might also enjoy Lightly Pickled Jicama Salad with Citrus, Vegetable Sticks with Spices, and A Host of Spring Salads.
Browse all of our Jicama recipes, and our Radish recipes. Our Salads are here, or just browse the Bittman Salads. Be inspired by our Late Summer recipes.
Continue reading “Spicy Radish or Jicama Salad with Coconut Milk”
Tangy and lovely, an Indian breakfast dish.
Poha, or Pohe, a glorious food made by steaming and rolling rice to produce a flattened version of rice. It is very popular in South India, Maharashtria and Konkan regions of India. It also forms the basis of great snacks for those times when you just need to graze on something rather than have a full meal.
There are several different thicknesses of poha – Nylon (very thin and crisp), Paper, Thin, Medium, Thick and Dagdi (thick and chewy). There are also poha types made from red rice and brown rice. For this dish, you want to use a white, thick poha, it gives a better result. Medium can also be used.
This dish can be used for either breakfast or snack. It is a quick, no-cook dish, except for the tadka. Because it is a cold dish it is perfect for our Summers. It takes less than half an hour to make, and you can make it in just 5 mins if you presoak the poha and tamarind, and drain the poha.
Are you looking for Poha dishes? You could also try Poha Chaat, Poha with Onions, Poha with Banana and Honey, and Poha with Potato and Peanuts.
Are you looking for breakfast dishes? Try Moraiya Kitchari, Mushrooms for Toast, and Overnight Oats.
Or browse all of the Poha recipes and all of our Breakfast dishes. Explore our collection of Indian Recipes. Or simply take some time to browse our Mid Summer dishes. Continue reading “Kolache Poha | Flattened Rice with Coconut, Tamarind and Jaggery”
Another delicious recipe from Kerala.
There is something amazing about aubergine. Not only their colours and shininess, their taste varies from dish to dish. This recipe is from Kerala, a coastal Western state of India, where coconuts and bananas abound. Kerala is an amazing state, cleaner than many others with a very high literacy rate, and the only communist state in India. It is an easy state to be in, to visit and stay in, and the food is as good as anywhere. Several of my favourite Indian dishes come from Kerala.
Aubergines cooked in Coconut has a beautiful and flavoursome base of onions, garlic, ginger & spices, which is turned into a sauce with coconut milk. The sautéed aubergines soak up the sauce and the thickened gravy coats the pieces.
Are you looking for similar recipes? Try Pineapple Pulissery.
You might also want to try other dishes from Kerala, such as Avail, Aubergines in Coconut Milk, Cabbage Thoran and Neyyum Parippum.
All of the Kerala recipes are here, and our Eggplant Recipes here. The inspiration for this recipe is Madhur Jaffrey and you can see her recipes here. Browse all of our Indian dishes. Or simply explore our Late Summer dishes.
Continue reading “Aubergines in Coconut Milk | Thenkapal Varadhiniya | A Dish from Kerala”
Sago is back in fashion! It is wonderful when it is paired with enough lemon juice that it is tangy, and enough jaggery that it is sweet, and swimming in coconut milk. A truly delicious and cooling dessert, just made for hot weather. It can be served hot, cold and at room temperature.
Are you after other Sago dishes? Try Sago Payasam, and Sago Pilaf.
There is a similar recipe from the Retro Recipe Series on this site’s sister site, Heat in The Kitchen, but it has been updated here with changes in technique. It is a bit simpler, too. The recipe appears there as part of the Retro Recipes series.
You might like to browse all Sago recipe and explore all of our Dessert recipes. See the complete set of Indian recipes too. Or be inspired by our Late Spring dishes.
Continue reading “Lemony Sago in Coconut Milk | Sabudana Coconut Payasam”
This Coconut Rice will have you hooked from the moment you start cooking. The aroma is awesome and the taste is heavenly. Straight from Bali to you, for you.
An aromatic rice that will have all of your neighbours coming to your door hoping for a taste of this beautiful rice. A Balinese recipe that I bought back with me from a food trip to Bali.
Similar recipes include Kiribath – Sri Lankan Coconut Rice, Green Mango and Coconut Rice, and South Indian Coconut Rice. Try Balinese Sambal Iris, also.
Check our different Coconut Rice Recipes. Or browse all of our rice recipes. Balinese recipes are here. And be inspired by our Mid Spring recipes.
Continue reading “Nasi Lemak | Balinese Coconut Rice”