Pineapple Pulissery | Pineapple in a Spicy Yoghurt Sauce from Kerala

This is another recipe from my cooking session in Kovalam in Kerala. My scribbled notes have recently come to light again – Chef cooked and I helped and observed and tried desperately to copy down the recipes.

This recipe can be made with okra, Indian cucumber, green mango and plantain (green banana), but today we use pineapple. It is easy to make, and so very delicious – I am sure that you will love it.

Pineapple Pulissery is a delicate dish with aromatic flavours of mustard seed, cumin seed and curry leaves with chilli and black pepper. It is from Kerala, that beautiful tropical state on the West Coast of India.  Pineapple curry is also a traditional dish from the Sri Lankan cuisine, and there it is also a delightful sweet and spicy curry.

Are you looking for other Pineapple dishes? We don’t cook with it very often so don’t have anything to offer you right now. But check back here in the future – I am sure there will be more.

Would you like more Pulissery dishes? Try Mambazha Pulissery – a sweet and sour Mango dish.

Our other Kerala dishes include Green Mango in Coconut Milk, Simple Cabbage Thoran, Olan and Avial.

Browse all of our Pineapple dishes, Pulissery recipes, Kerala dishes and all of our Indian recipes. Or if you would rather, explore our Late Autumn dishes.

Continue reading “Pineapple Pulissery | Pineapple in a Spicy Yoghurt Sauce from Kerala”

Sri Lankan Okra Curry

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? Try Warm Salad of Charred Okra, Moar Kuzhambu and Seasoned Sambar.

What about other Sri Lankan dishes? Try Mung Dal with Coconut Milk, Crunchy Crackers, and Sakkarai Pongal.

Why not browse all of our Okra recipes, and all of our Sri Lankan dishes. Or explore our Indian recipes. Alternatively, explore our Mid Autumn collection of dishes.

Continue reading “Sri Lankan Okra Curry”

Simple Monk’s Dal

Dal is a generic term for a dish made with lentils, sometimes with vegetables. It is probably a term coined outside of India to incorporate the wealth of different thick and semi-thick dishes made with lentils. Within India, lentil dishes that fit into that category are infinite in variety, varying in the lentil used, the spices used, the consistency and the vegetables incorporated. Each will have a different name, and even the change of 1 spice or 1 other ingredient (e.g. whether coconut is included or not) might change the name of the dish completely.

However, the recipe for this dish came to me with only the title Dal. It is probably Sri Lankan influenced, and is as simple as an be. But all dishes from this source are both simple AND amazingly flavoursome. It comes from the monks of the Kauai Aadheenam.

The monks used this dal for lunch and served it just with rice and a vegetable dish. It is made with toor dal, that beautiful creamy, slightly sweet dal that is also used for sambar, pitlai, kothsu and other related dishes, which is cooked with a little coconut mik. Toor dal can take a while to cook, depending on its age and quality, so allow enough time.

Are you after other Dal recipes? Try Urad and Rajma Dal, Mung Dal with Coconut Milk, and Mung Dal with Ghee.

Or are you looking for other Toor Dal recipes? Try Brinjal Chidambaram Kothsu, Lentil Balls in a Spicy Gravy, and a Classic Seasoned Sambar.

Try some more Sri Lankan dishes. Try Mung Dal with Coconut Milk, Sweet Pongal, Fenugreek Kuzhambu, and Carrot Sambol.

Have a look at all of our Dal recipes and all of our recipes made with Toor Dal. Or explore all of our Sri Lankan dishes and all of our Indian Recipes. Alternatively, have a look at our Late Autumn collection of recipes. Continue reading “Simple Monk’s Dal”

Mung Dal with Coconut Milk | Sri Lankan Style

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.

Are you looking for Mung recipes? Try Mung Sprouts Sundal, Sweet Mung Dal Kitchadi, Mung Dal Sundal, or  Stir Fried Mung Bean Sprouts.

We have other Mung Dal and Soup recipes too. Try Mung Dal with Cumin and Spinach, Mung Dal with Ghee, Simple Indian Mung Dal Soup, and Simple and Gentle Mung Soup.

Or simply browse all of our Mung recipes, and our Dal recipes. All of our Indian recipes are here. Or take some time to explore our Late Spring recipes. Continue reading “Mung Dal with Coconut Milk | Sri Lankan Style”

Sakkarai Pongal | Sweet Pongal from Jaffna (without milk)

A dish for Thai Pongal especially, but also wonderful at home.

Pongal is a creamy rice and mung dal dish from South India (and from the Tamil cuisine in Sri Lanka) which can be made savoury and sweet.  In many ways, pongal is similar to the kitchari dish of North India.

Sweet pongal is made at home, but also made as naivedyam and prasadam – gifts to the gods during the different festivals. It is the essential dish for Thai Pongal, a festival each January where families cook sweet pongal over an open fire (if possible).

I love it for breakfast, particularly in the coldness of Mid Winter.

You might like to browse other Pongals, and some Kitcharis. Have a look at our other Naivedyam and Prasadam dishes, and other Thai Pongal dishes. Read about Thai Pongal, or browse other Rice dishes.

Continue reading “Sakkarai Pongal | Sweet Pongal from Jaffna (without milk)”

Fenugreek Kuzhambu | Jaffna, Sri Lanka Style

Fenugreek – loved by some and not by others – is the basis for this great Lunch time Kuzhambu

Kuzhambu is such an interesting dish, difficult to describe accurately. Sometimes looking like soup, it is more accurately a flavoured gravy which is mostly eaten with or over rice. There are similarities to sambar, but it differs.

I was surprised to find this recipe in my pile of recipes from 2005. It is a Kuzhambu with an onion base flavoured with fenugreek. Fenugreek isn’t to everyone’s taste it – has a bitterness about it, so be careful not to add too much to a dish.. It is also so very good for you too.

You might also like to try Simple Kuzhambu, Green Chilli Kuzhambu, or Vatral Kuzhambu with Onion Vadagam. Browse all of the Kuzhambu here. You might like to explore Sambar recipes too.

Continue reading “Fenugreek Kuzhambu | Jaffna, Sri Lanka Style”

Paruthithurai Vadai | Thattai Vadai | Crunchy Crackers | A Snack from Jaffna, Sri Lanka

A great Diwali snack

Vada is a common term for many different types of savoury fritter-type snacks from South India. It seems that Vada was popular among ancient Tamils in South India during 100 BCE-300 CE, so they have a long history.

Vada can vary in shape and size, but are usually either doughnut- or disc-shaped between 5 and 8 cm across. They are made from urad gram or chickpeas.

This Vada recipe comes from the Tamil cuisine of Jaffna in Sri Lanka. It is made with steamed wheat flour. You can buy this from your Indian Grocery, but you can also make your own.

Try other Vadai – Maddur Vadai, Falafel, and Coriander Vada.

You might also like to try Dhal Puttu, Kolache Poha, Mochai Kottai.

Browse all of the Indian Snacks. Or explore our Indian recipes here and here. Be inspired by our Summer recipes can be found here and here.

Continue reading “Paruthithurai Vadai | Thattai Vadai | Crunchy Crackers | A Snack from Jaffna, Sri Lanka”

Carrot Sambol | A Jaffna-Style Salad

Sambol is one of the most popular side dishes in Sri Lanka.

Sambol is one of the most popular side dishes in Sri Lanka. It is cheap and easy to make and is enjoyed from humble homes in rural areas to the 5 star hotels of Colombo. Sri Lankan’s will dive into this delicacy at breakfast, lunch or dinner! It’s usually served as an accompaniment to string hoppers (small disks of rice noodles popular for breakfast in Sri Lanka) or rice and curry at any time of day.

Most Sambols are simply a set of ingredients that are mixed together, so they are incredibly easy to make. It also makes a great summer salad for picnics, post xmas haze or long summer nights eating on the balcony or decking. Adjust the amount of yoghurt to your personal preference. Continue reading “Carrot Sambol | A Jaffna-Style Salad”