Showing posts with label Sri Lankan curry. Show all posts
Showing posts with label Sri Lankan curry. Show all posts

Friday, 6 December 2013

Polos Curry with Grated Coconut


Polos Curry with Grated Coconut(baby jackfruit)

Polos Curry recipe again? yes,you heard it right,but this recipe is bit different from my previous Polos Recipe(Aka Polos ambula).Here I used toasted fresh coconut,so the gravy of the curry is rich and creamy.As a typical Sri Lankans, we are big fans of Polos curry(baby jackfruit curry). 
I found this recipe from my mom during her visit to Singapore last month.When she was cooking,she toasted some coconut and added it to the curry.Her curry looked a bit darker than mine because she toasted coconut until dark brown,but still tasted much!Anyway,I toasted slightly and wanted a brownish appearance in my Polos curry.When you cook,you can decide the colour and remember,don't over toast and burn coconut!!!
In Sri Lanka we can easily find jackfruit in any form,the baby one to mature or ripen fruit.

Wednesday, 9 January 2013

Sri Lankan Long Beans Curry / Ma Karal curry



මෑ කරල් ව්‍යංජනය

Long Beans curry or commonly called as Ma Karal curry is another tasty vegetable dish from Sri Lanka. We have few different methods to cook Long Beans. This is a bit spicy way of cooking it. This Long Beans curry is great to eat with plain rice together with some other curry and sides. 

Friday, 21 December 2012

Wattakka Kalu Pol Maluwa (Sri Lankan Pumpkin Curry)



Sri Lanka Pumpkin Curry Recipe

Wattakka or Pumpkin is a veggie which we can cook in different style. This Wattakka Kalu Pol maluwa looks darker as we use roasted spices & coconut. For a Sri Lankan, I am sure this is one of the favourites. Wattakka can be cooked in a curry which gives an appearance of white or yellowish. That is a different recipe using green chilli. Some, they use oil and fry onion and red chili before adding pumpkin.But I do not use oil here as this recipe is loaded with coconut milk & grated coconut. Still this is tasty and I believe bit healthier than adding oil.

Tuesday, 18 December 2012

Nelum Ala Curry (Sri Lankan Lotus Root Curry)



Nelum Ala

Nelum Ala or Lotus Root is one of our favourites when it is cooked as a curry.The name of it is enough for me to feel hungry!There are different methods to use ‘Nelum Ala’ in a spicy recipe. In Sri Lanka, Lotus Root is not much bigger. But lotus root which we can buy here are bit bigger in diameter. So, I cut them into small pieces to make the dish more delicious.

Tuesday, 27 November 2012

Polos Curry (Sri Lankan Baby Jackfruit Curry)



Polos Curry (Sri Lankan Baby Jackfruit Curry)
Polos curry

Polos Curry or Polos Maluwa is a Sri Lankan spicy dish popular among most of people. Polos is the common Sri Lankan name for Baby Jackfruit. This is one of our favourites too. Polos Curry tastes good when cooked with a good amount of spices. Recently I could buy Polos & tried it at home.

Friday, 2 March 2012

Sri Lankan Raw Jackfruit Curry (Kiri Kos Maluwa)

Sri Lankan Raw Jackfruit Curry (Kiri Kos Maluwa)

I can say Jackfruit is only second to rice for Sri Lankans. Rice is the staple food. After that we use jackfruit in different way in our food. We have different recipes using jackfruit from its young stage, to mature jackfruit to ripen fruit.
If I talk about me, Jackfruit is my all-time favourite in any type of recipe. After I left Sri Lanka, I couldn’t eat this curry but I could find very young stage fruit (polos) sometimes. I was really & badly missing the taste of this curry. Last month my brother visited me & when my mother asked me what I need, I told some other things, but not about this. Reason is I know it is very difficult to remove seeds & pack. But another day when I talked with her, I just shared that I haven’t tasted this for more than 4 years.(Reason is when we visit Sri Lanka, it is not the season for mature fruit.)She already knows that I like this because in my childhood, I always ate more jackfruit with less rice if she cooked this. (And I didn’t touch any other curries :) )
Finally I received a parcel of raw jackfruit from Sri Lanka with her love. Among all other work & among all others around her telling that this jackfruit may spoil once I receive them; she had prepared the parcel alone. And it is a big portion which we could eat several times keeping in the freezer.(upto 2 weeks)
Sri Lankan Raw Jackfruit Curry (Kiri Kos Maluwa)

So here is my favourite raw jackfruit curry (Kiri kos maluwa) & I cooked it reminding how she cooked it. And yes, I had more curry with less rice after a long time.... :)
After I saw the event ‘For u mom’, I wanted to post this recipe. I want to appreciate   Nupur’s   attempt for organizing an event for us to post a recipe dedicated to mum….

Main Ingredients
About 3 cups raw jackfruit
2-3 green chilis sliced
1 medium sized onion sliced
1 tsp mustard seed
2 sprigs curry leaves
Piece of rampa (pandan leaf)
1/2 tsp turmaric powder
1 tsp raw curry powder
½ tsp fenugreek seeds
About 1 inch piece cinnamon stick
1cup thick coconut milk
1-2 cups thin coconut milk
1 tsp of mustard seeds grinded into paste
salt to taste

For seasoning
1-2 tbspn cooking oil
1 sprig curry leaves
1 small onion sliced
1-2 red dry chilies crushed to pieces

Method
Remove seeds from jackfruit. Clean & wash.Cut into thin strips.
Remove the skin of few seeds & cut them into small pieces.
Mix all main ingredients with jackfruit (other than thick coconut milk, mustard seeds paste & ingredients for seasoning)
Add thin coconut milk & mix well.Adjust some water if required.
Cover with a lid & cook in medium heat   for about 15 minutes or until jackfruit is well cooked. (Do not open the lid at least until 10 minutes, so that jackfruit will cook evenly,but remember to add enough water to prevent drying it faster)
Once it is cooked, add thick coconut milk & mix well.
Reduce the flame to low, adjust salt & add ground mustard paste. Mix well & allow simmer.
Meanwhile heat another pan & prepare the seasoning.(heat oil & add all ingredients under seasoning.Fry until fragrant)
Mix the seasoning to the curry ,mix well & remove from flame.
Serve hot with rice & curry.

Check this Polos Curry recipe which we use baby jack fruit in a curry. Another way to taste jackfruit.
Sri Lankan Raw Jackfruit Curry (Kiri Kos Maluwa)

Sharing with the event 'For You,Mum'

Because it is my favourite curry, sharing with I am the star

Thursday, 12 January 2012

Spicy Cucumber Curry




Few days ago, I shared a recipe of cucumber as a curry, but it is a mild spicy curry. Here is another way we cook cucumber in Sri Lanka.
  
Ingredients:

1 medium size cucumber
1 onion sliced
1-2 dry red chili  crushed into pieces
1 sprig curry leaves
1inch piece pandan leaf/(rampa)
1 tsp chili powder
¼ tsp turmeric powder
1 tsp curry powder
1 tsp mustard seed
1 tsp fenugreek seeds
Piece of cinnamon
Salt to taste
1/2 cup thick coconut milk
2-3 tbspn cooking oil

Method

Peel cucumber, remove the seeds & cut into pieces.(about 1 inch).Keep aside.
Heat oil in a pan, add mustard seeds once oil is heated.
Once it is popping up, add onion,crushed chili and curry leaves & pandan leaf.
Sauté for few seconds until onions are tender & releasing good fragrance.
Then add cucumber & mix well.
Add all the other spices .Mix all together, cover with a lid, allow to cook in medium flame.
Once cucumber is cooked add thick coconut milk. Stir well.
Adjust salt to taste.
Simmer for few seconds & remove from the flame.
Serve & enjoy!!


Linking with my event Hot & Spicy Treats -Curry/Stew

Linked with Veggie/Fruit a Month-Cucumber started  By Priya

Friday, 16 December 2011

Sri Lankan Cashew and Green Peas Curry

 

Cashew & Green pea curry is a delicious dish from Sri Lanka & it is a must have curry in a festive table.

Here is my try of making it.



Ingredients: (for 3-4 servings)

Cashew 1 cup (soaked for about 1 hr)
Green peas ½ cup (soaked for few hours)
1 green chili sliced lengthwise
1 onion sliced
1 sprig curry leaves
1inch piece pandan leaf/(rampa)
1 tsp chili powder
¼ tsp turmeric powder
1 tsp curry powder
1 tsp mustard seed
1 tsp fenugreek seeds
Piece of cinnamon
Salt to taste
1-2 tbspn cooking oil
1 cup thick coconut milk


Method

For the recipe we need soaked cashew & green peas.
Tip: add about ½ tsp baking powder to the water when soaking. Cashew, peas will be softer.
After soaking, wash cashew & peas & keep aside.

Heat oil in a pan.
Once it is hot,add mustard seeds.
When it is pop up,add onion & curry leaves. Sauté for few seconds until onion become tender.
Then add cashew & green peas together with other spices.
Mix well.
Add about 1 cup water & allow cooking. Add some water if required.
Once it is cooked add thick coconut milk. Stir well.Allow to simmer.
Adjust salt to taste.
Off the flame once coconut milk start to boil.
Serve with rice & other curries.


Sharing with following events,




Monday, 28 November 2011

Split Mung Beans Curry/stew

 


I am not sure about how to make raw split mung beans at home. My mother in law prepares some split beans for me when I visit Sri Lanka & it is enough to cook for few months.


Anyway recently I bought a packet of split bean from a store & here is my recipe of how to cook it as a curry.

Ingredients

Split mung beans 1 cup
1 onion sliced
1 tsp red chili powder
1 tsp curry powder
½ tsp fenugreek seed
¼ tsp turmeric powder
1 sprig curry leaves
Salt to taste
1 cup of thick coconut milk

Method

Before cooking, heat a pan & roast dry split beans. Then add it into water & allow to soak for about 1 hr.

After soaking, wash split bean & drain from water. Add to the cooking pot.
Mix all ingredients above other than coconut milk.
Add about a cup of water & allow cooking. Add some more water if needed.
Once the split bean is cooked, add thick coconut milk.
Taste for salt.
Once coconut milk starts to boil, remove from the flame.
Serve with rice & other curries.

(This day we were in hunger & couldnt wait for pictures :) ,just clicked one picture)



Linking with CWS-Mung Beans

Sending to event-Only Curries

Tuesday, 25 October 2011

Wambatu Moju (Brinjal Moju)


This is a tasty recipe from Sri Lanka. Wambatu Moju  is mostly like a pickle. But we can taste it soon after prepared. If stored properly, It can be kept for few days in a glass bottle.

In Sri Lanka, wambatu moju takes part in any special festival & served with rice & other curries.




Here is my recipe.

Ingerdients: (for 4-5 servings)

1-2  large size brinjal
10 small red onion (Anyway I didn’t have red onion when preparing for this blog post,so I used 1 big onion)
5 green chilies
1 tsp chillie powder,

1 tsp garlic ginger paste
curry leaves

2 cloves
1-2 tsp sugar
Salt to taste
2 tbspn vinegar
1 tspn turmeric powder
1 tspn mustard seeds
Oil to fry


Method:

Slice brinjal length wise, mix with turmeric powder.
Deep fry it until golden brown.
Drain oil & keep aside.

Grind mustard seeds & cloves using some vinegar.
Then mix all chili powder, ground mustard seeds, cloves, salt & sugar in vinegar.
The taste of this sauce should be a mix of spicy, sweet & sour taste. Adjust salt accordingly.
Mix fried brinjal with this sauce & keep aside.



Split green chilies length wise.
Don’t slice red onion. However cut into two parts if they are very big.(Anyway in this pictures I have used big onion, but it is more tastier with small red onions)

Heat 1 tbspn oil in a pan.
Once it is hot, add green chilies & onion mix.
Saute few seconds.
Once it is tender, add the mixture of fried brinjal(already mixed with sauce)
Mix well.
Add curry leaves.
Adjust salt if need.
Simmer few minutes & remove from burner.
Serve with Rice & curry.



This is good to pack with rice & other curries.





Sharing with the event -Healthy Lunchbox Ideas guest hosting by Priya, started by  Kalyani @Sizzling Tastebuds





Monday, 24 October 2011

Wambatu Curry/stew (Brinjal Curry/stew)



In Sri Lanka we have many methods of cooking Brinjal. This brinjal stew is one of simple recipe. This is really tasty once served with rice.




Ingredients (2 servings)

1 large brinjal
1 onion sliced
1 tsp chili powder
1 tbs curry powder
¼ tsp turmeric powder
1 tsp mustard seeds
1 tsp fenugreek seeds
Piece of cinnamon stick
Curry leaves
Piece of a pandan leaf (rampe) (optional)
1 cardomom
2 cloves
1 tbspn Oil
Thick coconut milk ½ cup
Salt to taste
½ cup water
1 tsp ginger garlic paste

Method

Wash & slice brinjal length wise.
Mix all powdered ingredients above with brinjal & keep aside.
Heat about 1-2 tbspn oil in a pan.
When it is hot, add mustard seeds.
When it is pop out, add cardamom, cloves,ginger garlic paste & fenugreek seeds.
Then add onion.
Once onions are tender, add brinjal mix & curry leaves/rampe. Mix well.
Cover & cook for about 1 minute.
Then add about ¼ cup of water, cover & cook brinjal.
Once it is cooked add coconut milk & mix.
Adjust salt to taste.

If you want more gravy, add some water .But this is tasty as a dry stew.



Enjoy with rice & other curries.

Good to pack with meal too.

Sharing with the event -Healthy Lunchbox Ideas guest hosting by Priya, started by  Kalyani @Sizzling Tastebuds



Tuesday, 11 October 2011

Tofu as a Curry/Stew




I want to say that cooking tofu is new for me. I have tasted it; however I started to cook tofu around September. Cauliflower & tofu stir fry is my first dish with tofu. :)
But now I buy it most of the week & try to find different ways to cook it.
This tofu curry is also a result of my experiments.



Ingredients:

1 standard size Tofu package
1 tomato sliced
1 onion sliced
1 tsp chili powder
1 tbs curry powder
¼ tsp turmeric powder
1 tsp mustard seeds
1 tsp fenugreek seeds
Piece of cinnamon stick
Curry leaves
Piece of a pandan leaf (rampe) (optional)
Oil
Thick coconut milk ½ cup
Salt to taste

Method

Remove water from tofu & cover with a tissue to absorb any other water
Then cut tofu into small cubes.

Heat oil in a pan & deep fry tofu, but don’t fry more. Just fry until all the faces become slightly golden. Drain & keep it aside.

Heat about 2-3 tbspn oil in a pan.
When it is hot, add mustard seeds.
When it is pop out, add onion.
Once onions are tender, add tomato & curry leaves/rampe. Mix well.
Add all spices to it.
Cover & cook for few minutes.
When all tomato pieces have become soft, add the fried tofu.
Slowly mix without breaking it.
Add coconut milk & mix.
Adjust salt to taste.
If you want more gravy, add some water or if you do not like, make the gravy to dry.
Enjoy!!!




Thursday, 22 September 2011

Soya Meat Curry/stew


Soya meat or Soy chunks are most popular among vegetarians & also with non-vegetarians. It is an alternative protein source using soy beans.Anyway in Sri Lanka we can buy small packets of soya meat with different flavour.Chicken,prawns,fish etc etc. Inside the pack, there is a small sachet of spices including the flavor. It is easy to make.



However in Singapore, we can buy soy, but there is no sachet inside it. Only are soy chunks.
First I thought I will not be able to cook it tasty without the sachet that we have used to use in Sri Lanka.

But now I cook it with my own spices & I know it is healthier, because no MSG is added.


Here is my recipe:

Ingredients:

1 cup soy chunks
1 tomato sliced
1 onion sliced
1 tsp chili powder
1 tbs curry powder
¼ tsp turmeric powder
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp corn flour
Piece of cinnamon stick
Curry leaves
Piece of a pandan leaf (rampe)
Oil
Thick coconut milk ½ cup
Salt to taste
2-3 cups of hot water to soak soy chunks

Method

Soak soy meat /chunks in hot water for about 10 minutes. Add some salt to the water when soaking.



Meanwhile, mix all spice powders above & roast it until golden brown.


Once the soy chunks are soaked, drain water. Squeeze it to remove any excess water


Mix all the spices (which we roasted earlier) with soy chunks, keep aside.


Heat about 2-3 tbspn oil in a pan.
When it is hot, add mustard seeds.
When it is pop out, add onion.
Once onion are tender, add the soy mix & mix well.
Then add tomato & curry leaves/rampe. Mix well.
Cover & cook for few minutes.
When all tomato pieces have become soft & as a sauce,add thick coconut milk.
Adjust salt to taste.
If you want more gravy, add some water or if you do not like, make the gravy to dry.
Enjoy!!!












Wednesday, 21 September 2011

Cabbage Stir-fry in Sri Lankan style




As a Sri Lankan, I always cook our food most of the days during a week. We have several methods to cook same vegetable. Even the same recipe, we cook using fresh green chili. Also we cook using red chili powder. Two different flavors & appearance….

This is one method of cooking cabbage.

Ingredients (2 servings)

Half of a medium size cabbage
1 onion sliced
Few curry leaves
1 tsp chili powder
1 tsp curry powder
1 tsp fenugreek seed
¼ tsp turmeric powder
1 tsp mustard seeds
Piece of cinnamon stick
2-3 tbspn of oil
Salt to taste
¼ cup thick coconut milk (optional)


Method

Wash & slice cabbage. The more thin the more tasty.

Mix all spices with cabbage & keep aside.


Heat oil in a pan, once it is hot; add mustard seeds.
When the mustard seeds start to pop up, add onion & curry leaves. Sauté until onions are tender.
Then add cabbage mix (which already added spices) to the pan. Mix well.
Cover & cook for few minutes.
Adjust salt.
If you like, add thick coconut milk in this stage (optional)
Serve & enjoy!!

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