Sri Lankan Vegetable Dishes

Some recipes call for eggs or milk, so should be considered meat-less, not vegetarian


Sri Lankan Rolls



  • 1/2 lb Tofu
  • 1 lb potatoes
  • 1/2 lb onion
  • 2 tblspns red pepper
  • 4 tblspns roasted curry powder
  • 1/4 cup oil
  • to taste salt


  • 1/2 lb flour
  • 2 cups milk (coconut or dairy)
  • 1 egg
  • to taste salt

Breading and Deep Frying

  • 3 cups oil
  • 2 eggs
  • 1 can bread crumbs


First make the stuffing. Boil the potatoes and peel of jackets. Cut chicken into small pieces. Dice onions.

Add the oil to a pan at medium heat. Add the onions, tofu, and potatoes in that order leaving about half a minute between each and leave for 4 minute. Add the roasted curry powder, red pepper powder and salt and cook for 5 minutes. Remove from stove and place where it is easily accessible.

Now for the pancakes. Mix the flour, milk and eggs using a mixer. Heat a non stick pan which has been wiped with paper towel soaked in butter or oil. Pour in batter to barely cover the bottom of the pan. Heat at low heat for a minute. Remove the pancake. Place on a plate and place stuffing on top. Tuck in the sides of the pancake to make parallel edges. Roll the pancake to make a roll.

Continue making the pancakes and the rolls from them. Do not allow the pancakes to cool or stand before adding the stuffing as this makes the pancake less malleable.

Finally dip each roll into beaten egg and coat all round. Then coat with bread crumbs and deep fry until medium brown color.

Eggplant Curry


  • 1 (approx 1lb) Egg plant
  • 1oz oil
  • 1oz milk (Coconut or Cows)
  • 2 tsps Curry powder
  • 1 tsps Red pepper powder
  • to taste salt
  • pinch sugar
  • 2 tsps vinegar (or lime)
  • 1 onion


Wash Egg plant and cut into small pieces. Add oil to frying pan, and heat to boiling point. Add egg plant and fry until a light brown color (golden color). Allow to drain on paper towel to remove excess oil. Add the fried Egg plant, milk, curry powder, red pepper, salt, sugar, and vinegar to a pot and cook for 3 minutes.

Spicy Potatoes


  • 1lb potatoes
  • 1 onion
  • 2 tsps Hot pepper powder
  • 2 tblsps Oil
  • 1 clove (tsp) Garlic (powder)
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp mustard
  • 2 small green peppers


Boil or bake potatoes. Peel of skin and cut into cubes. Slice onions and green pepper.

To a large pan add the oil and heat. Add onions and fry for a minute. Then add hot pepper powder, garlic, salt, sugar and mustard and stir in for about 2 minutes. Finally add potatoes and green pepper mix in and cook for 3 minutes you can eat.

Spinach with Lentils


  • 1lb Fresh Spinach
  • 1/2 cup Orange lentils
  • 1/2 cup coconut milk
  • 2 tblspns mustard
  • 2 tblspns unroasted curry powder
  • 1 tblsspoon turmeric powder
  • to taste salt
  • 1 onion
  • 1 clove garlic
  • 1 green pepper
  • pinch cinnamon (optional)
  • pinch lemon grass (optional)
  • 1 cup water


Clean spinach and cut into small pieces. Dice garlic clove, onion and green pepper

Wash lentils and mix with spinach. Add all spices, onion, garlic, green pepper, cinnamon and lemon grass with lentils and spinach and boil for 10 minutes at medium heat. Finally add salt and coconut milk and cooking for 2 minutes on low heat.

Beet Salad


  • 1 Can Sliced Beets
  • 2 Tomatoes
  • 1 Onion
  • 2 Green peppers
  • 1 tblsspn black pepper powder
  • to taste salt
  • 1 tblspn lime juice


Slice onions and green pepper and tomatoes Take salad dish. Add beet, tomatoes, onions and sliced green peppers. Add black pepper salt and lime juice and mix well. Rearrange the tomatoes, green pepper and beets for visual effect.

Curried Okra


  • 1 lb Okra
  • 4-5 tblsspns oil
  • 2 tbspns mustard
  • 1tblspns unroasted curry powder
  • 1 tblspns turmeric
  • 1 onion
  • 1 green pepper
  • pinch cinnamon
  • to taste salt
  • 1tblsspn sugar
  • 1 tblspn lime


Dice onions green pepper. Thaw okra and dry with paper towels. Add oil to a pan on medium heat. Fry the okra until golden brown. Then add mustard, turmeric, curry powder, onion, green pepper, cinnamon, salt and sugar and cook for 3 minutes. Remove from heat and add lime juice.

Curried Green Beans


  • 1/2 lb Green beans (frozen okay)
  • 2 tblspns oil
  • 2 tblspns curry powder
  • 1 tblspns mustard
  • 1 tspn turmeric powder
  • 1 onion
  • 1 clove garlic
  • to taste salt
  • pinch cinnamon


Thaw beans if frozen. Dice onions and clove of garlic. Add the beans to an pan containing oil at low heat. Fry the beans at medium to low heat at for 5 minutes. Add curry powder, mustard, turmeric, onion, salt and cinnamon, mix well and cook for 3 minutes at low heat.

Potato Curry


  • 1 lb potatoes
  • 1cup milk (Dairy or Coconut)
  • 2 tblspns mustard
  • 2 tblspns unroasted curry powder
  • 1 tspns turmeric powder
  • 1 onion
  • 1 green pepper
  • to taste salt
  • pinch lemon grass


Boil potatoes and remove off skin. Cut potatoes into cubes. Dice onions and green pepper.

Add potato cubes, mustard, curry powder, turmeric, salt and milk and bring to boil. Then add oil to a different pan at medium heat. Temper onions and green pepper for a minute. Add the contents of the first pot and bring to boil again.

Spicy Onions


  • 1lb onions
  • 1/2 cup oil
  • 4 tspspns red pepper powder
  • 3 tspns vinegar
  • 2 tspns sugar
  • to taste salt
  • 1 clove garlic
  • 1 green pepper
  • pinch cinnamon (optional)
  • 1 piece lemon grass (optional)


Slice onions. Dice green pepper and clove of garlic. Add onions to oil in a pan at medium heat. Allow onions to fry until light brown in color. Then add the red pepper, diced green pepper, garlic, cinnamon, lemon grass and stir in well at medium heat for 3 minutes. Finally add vinegar, sugar and cinnamon and leave at low heat for 2 minutes.

Potato Cakes


  • 1 cup of coconut milk
  • 2 medium-sized potatoes
  • 1 teaspoon of salt
  • 2 eggs
  • 1 cup of flour
  • 1/4 cup of sugar
  • 1 tablespoon of butter or margarine
  • cold water
  • a pinch of salt


You will need a small bowl, vegetable brush, .potato peeler, a sharp knife, a saucepan, a long-handled fork, colander or sieve, a potato masher, a wooden spoon, frying pan and a pancake turner.

To Make Coconut Milk: Put the grated coconut and warm water into a mixing bowl and let it to sit for 20 minutes. Pour the water into a small bowl and squeeze as much liquid from the coconut as you can. You can throw away the used coconut, or put in your hat.

1) While the coconut sits in the water you can prepare the potatoes. First wash them and then peel them.

2) Next cut them into cubes about 1 inch square, until you have 1 1/2 cupfuls. Put them in a saucepan and pour in cold water to about 2 inches above the potatoes.

3) Add 1 teaspoon of salt and let the potatoes boil in medium heat for 10 minutes.

4) Take the potatoes out of the water with the long-handled fork and put them in a sieve.

5) Pour out the water from the pan and put the potatoes back into the pan.

6) Mash the potatoes until they’re smooth and not lumpy.

7) Beat 1 egg lightly with a fork in a mixing bowl.

8) Stir in the mashed potatoes with the egg and add half of the flour. Add the last egg and mix well. Then add the rest of the flour,then the coconut milk,then a pinch of salt and the sugar, and mix.

9) Put the butter into a frying pan and place it over medium heat. Wait till the butter melts.

10) Spoon the batter 1 teaspoon at a time onto the frying pan. Only make 4 cakes at a time. When the cakes are brown on one side, turn them over and wait till that side it brown. Repeat this step until the batter is all used up. If you want to make some pancakes today and the rest another day, store the batter in a tightly covered glass jar in the refrigerator.

11) You should eat the pancakes while they’re still hot. Serve them with butter or margarine and brown sugar if you like.

This recipe makes around 2 1/2 dozen pan

Bean Curry


  • 1 lb (450 g) Beans, cut into pieces
  • 1 medium onion, sliced
  • 1-2 hot green Chilies, sliced
  • 1 clove Garlic, crushed
  • 5-6 Curry leaves & Rampe pieces (optional)
  • 1/2 tsp Fenugreek seeds
  • 1 tbs Raw curry powder
  • 1/4 tsp Turmeric
  • 1/2 Cup thick Coconut milk (or fresh milk)
  • 1 tbs Vegetable oil
  • Salt and Lime juice to taste


  • Heat oil in a saucepan.
  • Add onions, green chilies, garlic and curry leaves.
  • Fry until the onions are golden brown.
  • Add the curry powder, salt, turmeric and fenugreek seeds.
  • Stir and fry for 2-3 minutes.
  • Add the cut beans and mix well until beans are well coated with the curry powder mix.
  • Reduce heat and allow the beans to cook.
  • Add the coconut milk (or fresh milk) and allow tho simmer for a few more minutes.
  • Add a dash of lime juice.
  • Taste and adjust salt

Egg Hoppers


  • 2 cups white long grain Rice
  • 3/4 cup THICK Coconut milk or Evaporated milk
  • 1 tbs Cooked white Rice
  • 1 tsp dry Yeast
  • 1/2 tsp Sugar
  • 2 tbs lucke warm water
  • 1-2 cups THIN Coconut milk or diluted Evap. milk
  • Eggs


  • Soak rice in water overnight (or until soft).
  • Add yeast and sugar into luke warm water and set aside.
  • Drain water from cooked rice.
  • Blend the soaked rice, milk and cooked rice in a blender until thick and creamy (The consistancy should be that of thick cream).
  • Transfer into a bowl and add the foamy yeast mixture. Mix well.
  • Close and leave in a warm placefor at least 6 hrs.
  • Add thin warm coconut (or diluted evap. milk) to the thick batter while stirring (The consistancy of the batter should be similar to pan-cake batter).
  • Add salt to taste.
  • Pour spoon fuls into heated, greased hopper-pan (Can experiment with a Chinese wok, which is similar in shape to a hopper-pan)
  • make sure that the inside of the pan is well covered with the batter.
  • Close with lid and cook until done.
  • To make egg hoppers, cover the inside of the pan with the batter by swerling it (same as before) and then crack-drop an egg to the center, close with lid and cook until done.

The combination of plain and egg Hoppers are delicious when served with sambol or curry.

Egg Curry


  • 6 Eggs hard boiled
  • Oil for deep frying
  • 1 small Onion sliced
  • 1-3 small hot green Chilies sliced
  • 1/2 cup canned Tomatoe or one medium fresh Tomatoe chopped
  • 1 tsp raw curry powder
  • 1/4 tsp Turmeric
  • 1 clove Garlic
  • 1/2 tsp ground black Mustard
  • 1-2 inch piece Cinnamon
  • 1 tsp red Chili powder (optional)
  • Few Curry leaves and rampe
  • Salt to taste
  • 1/2 cup Coconut milk or fresh milk


  • Remove shells from hard boiled eggs and deep fry until the eggs turn light brown.
  • Drain the oil from the eggs.
  • In a saucepan take all the other ingredients and add enough water to cover the contents halfway.
  • Heat the ingredients for a few minutes and then add the deep fried eggs.
  • Simmer for few minutes longer.
  • Add coconut milk and simmer for few minutes.
  • Taste and adjust salt.

Kirri Hodi


  • 1 medium Onion sliced
  • 1 hot green pepper sliced
  • 4-6 curry leaves
  • 2 pieces rampe
  • 2 cloves garlic
  • 2 tsps Raw curry powder
  • 1/8 tsp. Turmeric powder
  • 1/8 tsp. finely ground, dry mustard
  • 1/2 tsp. fenugreek seeds
  • 1 tsp Salt
  • 1 tsp medium tomato (cut into pieces) or 1/4 cup canned tomatoes
  • 1 tsp Maldive fish (optional)
  • 1 cup water
  • 2 cups thick Coconut milk


Take all ingredients (except coconut milk) into a saucepan and cook on slow heat. When the onions are soft and tomatoes are cooked, add coconut milk. Allow to simmer while stirring for a little while. Do not let the mixture boil. Take off heat, adjust salt and add a squeeze of lemon juice. It is important to keep stirring after adding coconut milk to prevent the milk from coagulating.

Yellow Rice


  • 3 Cups long grain Rice
  • 4 tbs ghee or butter
  • 2 medium Onions, finely sliced
  • 6 Cloves
  • 20 black Peppercorns
  • 12 Cardamom pods, bruised
  • 1 ½ tsp ground Turmeric
  • 3 ½ tsp Salt
  • 5 Cups Coconut milk
  • Rampe leaf (or 4 pieces Daun Pandan)


  • Wash rice and drain thoroughly.
  • Heat butter on a saucepan.
  • Add onions and fry until golden brown.
  • Add cloves, cardamom, peppercorns, salt, turmeric and rampe.
  • Add rice and fry until rice is well coated with butter and turmeric (stir constantly).
  • Add coconut milk and bring to a boil.
  • Reduce heat, cover with lid and cook for another 25 minutes or so (until rice is cooked) without lifting the lid.
  • When rice is cooked, the spices and leaves used will have surfaced to the top. Remove them and serve hot with curries.

Pumpkin Curry

In Sri Lanka the large orange pumpkins are a popular vegetable. This is a traditional Sri Lankan preparation and has a delicious flavour.

(Preparation time 20 minutes; cooking time 25 minutes.) (Serves 4)


  • 450g (1 lb) pumpkin
  • 2 tablespoonfuls desiccated coconut
  • 5 cloves garlic
  • a few curry leaves
  • ½ medium-sized onion
  • 1 teaspoonful coriander powder
  • ½ teaspoonful cumin powder
  • 1/4 teaspoonful turmeric
  • 1/4 teaspoonful black mustard seed
  • 1 teaspoonful oil
  • salt to taste
  • 28g (1 oz) creamed coconut
  • 1 cup hot water


1. Wash the pumpkin. Peel off the skin and remove the seeds and the fibrous flesh around the seeds. Cut the pumpkin into 2.5cm (1″) cubes.

2. Roughly chop the garlic and the onion.

3. In a heavy-bottomed frying pan, over a low heat, dry roast the coconut until dark brown. It requires constant stirring to prevent the coconut from burning. In a food processor assemble the peeled garlic, the chopped onion and the roasted coconut. Add 2 tablespoonsful of water and grind to a smooth paste.

4. In a medium-sized pan heat the oil, add the mustard seeds and cook covered on a low heat until the seeds ‘pop’. Add the curry leaves and the spices (coriander, cumin and turmeric) and fry for half a minute. Dissolve the creamed coconut in the hot water and add it together with the salt. Add the ground ingredients and lastly add the pumpkin pieces and bring to the boil. Simmer covered for 12-15 minutes or until a skewer when inserted goes through.

Green Banana Curry


  • 2 bananas (the cookable variety)
  • 1/4 cup oil
  • 1/4 cup milk (coconut or dairy)
  • 2 tblspns unroasted curry powder
  • 1/2 tblspn mustard
  • 1 tspn turmeric
  • 1 onion
  • to taste salt
  • 1 tspn sugar
  • 1 tblspn lime juice (or vinegar)


Peel skin of banana using a knife. Cut into thin slices. Fry sliced banana in oil until a light brown color. Once banana have fried remove and place on paper towels to remove any excess oil. Add milk, curry powder, mustard, turmeric, onion, salt, sugar and vinegar into a pot and bring to boil at low heat. Then add the fried banana and cook for 2 minutes at low heat.

(Coconut Milk Rice)

Literally translated to mean “yellow rice”, this Sri Lankan rice speciality is cooked in coconut milk. It is often made on special occasions and is always served with Sri Lankan chicken curry, fried aubergines and potato curry.

(Preparation time 10 minutes; Cooking time 30 minutes.)


(Serves 4)

  • 300g (11oz) Basmati rice
  • 2 tablespoonsful oil or ghee
  • ½ a medium-sized onion finely chopped
  • 10 curry leaves
  • 1 stalk lemon grass (optional)
  • 5cm (2″) screwpine (optional)
  • 8 peppercorns
  • 4 cloves
  • 5 cardamoms
  • 5cm (2″) stick cinnamon
  • 0.75 litres (27fl ozs) boiling water
  • ¼ teaspoonful turmeric
  • salt to taste
  • 50g (2 oz) creamed coconut


1. Wash the rice in a sieve under running cold water until the water that runs is clear. Leave to drain.

2.In a heavy-bottomed pan heat the oil or ghee. Add the onion, the curry leaves, the lemon grass, the screwpine and the whole spices (peppercorns, cloves, cardamoms and cinnamon). Fry on a low to medium heat until the onions are golden brown.

3. Add the rice (which should be quite dry) and fry for a minute. Now add the boiling water, the turmeric, the salt and the creamed coconut chopped into little pieces. Bring to the boil and stir to make sure the coconut is dissolved. (Alternatively the coconut can be dissolved in the boiling water prior to adding to the rice.) Put the lid on, lower the heat so as to simmer and cook for 15 minutes. Remove from heat and allow to rest for 10 minutes before serving.

Bath Temperadu
(Sri Lankan Fried Rice)

Fried rice in Sri Lanka is made from samba rice which is a pearly white grain. Only vegetables are usually added to already cooked rice. However, there is a modern tendency to mix in prawns, bacon and meat, and to flavour the rice with soy sauce.

(Preparation time 15 minutes; cooking time 30 minutes.)


(Serves 6)

  • 2 cups Basmati rice
  • 3¼ cups cold water
  • 1 medium-sized onion
  • 15 curry leaves
  • 5cm (2″) screwpine
  • 2 carrots
  • 2 leeks
  • 50g (2 oz) white cabbage
  • 1 green pepper
  • 50g (2 oz) peas
  • 50g (2 oz) ghee
  • salt to taste


1. Put the rice in a sieve and wash under running cold water until the water that runs is clear. Since rice absorbs water if left to soak, the washing should be done very quickly.

2. Put the rice into a pan and add the water. Bring rapidly to the boil. Give it a stir, put the lid on, and, on a very low heat, cook for 15 minutes.

3. Take the pan off the heat and allow to rest for 10 minutes. Leave the rice to get cold.

4. Finely chop the onion. Peel and grate the carrots. Wash and finely shred the leeks and the white cabbage. Wash the pepper and finely chop it. Spread the frozen peas in a plate to thaw.

5. In a large pan, heat the ghee. Add the onions, the curry leaves and the screwpine and fry until the onions are lightly browned. Add the carrots, leeks, cabbage, pepper, peas and salt. Stir until well mixed. Put the lid on, and, over a low heat, cook for 2 minutes.

6. Fluff up the rice with a fork and put in a little at a time into the vegetables, stirring after each addition to ensure that the dish is well mixed. Remove from heat and put on a platter, and serve hot.

Aubergine Curry

This aubergine preparation is made on special occasions. It is often served with yellow rice and Sri Lankan chicken curry recipe

(Preparation time 10 minutes. Cooking time 40 minutes.)


(serves 4)

  • 600g (21oz) aubergines
  • 1 teaspoonful salt
  • oil for deep frying
  • 2 tablespoonsful oil
  • 1/2 a medium-sized onion finely chopped
  • 1/4 teaspoonful turmeric powder
  • 1 teaspoonful cumin powder
  • 1 teaspoonful coriander powder
  • 1 teaspoonful whole mustard seeds ground
  • 4 cloves garlic finely chopped
  • 2.5cm (1″) piece of ginger, grated
  • 3 green chilies chopped
  • 10 curry leaves
  • 1 tablespoonful malt vinegar
  • 4 tablespoonsful water
  • 2 tablespoonsful coconut milk powder
  • salt to taste
  • 1/2 teaspoonful sugar


1. Wash the aubergines. Remove the stalk. Cut each aubergine lengthwise into 4 slices. Sprinkle with salt and leave uncovered in a single layer for half and hour.

2. Rinse the aubergines quickly under running cold water and pat-dry with kitchen paper. Cut each slice into strips and then into 2.5cm (1″) cubes.

3. Deep-fry the aubergine cubes a few at a time until golden brown. Drain thoroughly on kitchen paper.

4. In a medium-sized pan heat the oil and fry the onion until golden brown. Add the turmeric, cumin, coriander and mustard and stir for a couple of seconds. Add the garlic, ginger, chilies and curry leaves. Remove pan from heat and drain off excess oil. Add the vinegar, the water, the milk powder, the salt and the sugar and bring slowly to the boil. Add the fried aubergine pieces and stir and simmer on a low heat until most of the liquid has evaporated.

Kadala Maluwa


  • 1 can cooked gram (kikärter) (kadala) ( also known as chickpeas)
  • 5 small cooked potatoes cut into cubs,
  • 2 unions finely chopped,
  • 2 chili finely chopped,
  • 2 cloves of garlic finely chopped,
  • 1 teaspoon mustard seeds,
  • 1 teaspoon pepper powder,
  • 1 teaspoon chili powder,
  • 1 teaspoon rosted cumin seeds,
  • 1 teaspoon salt,
  • 1 cup coconut milk,
  • 1/2 teaspoon turmaric ,
  • 25 ml oil or margarin,
  • sprig parsley to decor,
  • some curry leaves.


Heat the oil and fry onions, chili, garlic and curry leaves. After few seconds sprinkle musted seeds. Drain the gram and add to to the pan. Add other ingridiens without coconut milk and cumin. Stir well. Add coconut milk and bring to the boil. The last sprinkle cumin seeds and serve in a bowl garnished with parsly.

You can enjoy with rice or roti

Wambatu (egg plant) Moju


  • 1 lb egg plants
  • 1 packet of dried sprats(anchoives)
  • 10 small red onion
  • 10 green chilie
  • some maldive fish, chilie powder, garlic, ginger, curry leaves, some cloves, some sugar, salt.


First slice egg plant into thin stripes and mix with yellow powder and salt and deep fry until lget brown color. Keep aside to drain oil. Then fry dried sprats(anchoives) ,whole green chilie and whole red onion with the same oil. do not chop onion and green chilie. Keep every thing aside to drain oil.

Now chop all garlic,ginger,maldive fish,mustard seeds,curry leaves,cloves,cardamom and make a paste. Then get a medium size pan and put some veniger to warm. When it boils add the paste you already chopped,some chilie powder and some salt and stir well. Then add all the friend ingredients together and stir well and leave it under low flame. After a while add some sugar to sweeten it. It is better if you can use pottary pan for cooking.

Tandori Cauliflower


  • 500g caluliflower
  • 3 cups water
  • 1 tbsp lemon juice
  • 1 tsp turmeric
  • 1/2 tsp cumin powder
  • 1 cup yoghurt
  • 1 1/2 tbsp oil
  • 1 tbsp lemon juice
  • 3 tsp ginger
  • 3 tsp garlic
  • 1 tsp chilie powder
  • 1 tsp Garam masala or curry powder
  • salt


Cut cauliflower into 8 pieces with the stem. Prik the central stem with a fork. Put water in a wide saucepan, bring to boil add lemon juice and turmeric, cook the cauliflower until tender (uncovered), 5-7 minutes. drain and leave to cool.

Place yoghurt, oil lemon juice , garlic, ginger, chilie, salt, masala in a bowl, mix well. Add cauliflower, toss gently mix well. Marinade for 3 hours.

Grease the grill and cook it fro 6-8 minutes each side, turning from time to time. When finished sprinkle cummin powder and serve hot.

Brinjal and Dryfish Pahi


  • Two large Brinjals
  • Enough oil for deep frying
  • 10 small pieces of fried dryfish
  • Two large onions
  • Two large Tomatoes
  • 2 cloves of garlic
  • 1 tablespoon of good vinegar
  • salt to taste
  • 1 tablespoon mustard powder
  • crushed chilies


Slice finely the brinjals and deep fry them. Fry finely chopped onions and garlic. Add them to brinjal. Mix mustard powder, vinegar salt, crushed chilles together to make a paste. Turn over the fried brinjals, onions in this mixture. Add fried dryfish and mix well. Chop tomatoes in blocks and mix in the brinjal mixture. If necessary you can add chopped green chilies into this.

Can be stored refregarated for a week

Kadala Parippu Mallun


  • 1 cup parippu soaked for a few hours
  • 1 large onion finely chopped
  • 2 or 3 green chilies chopped
  • a sprig of curry leaves or corriander leaves finely chopped
  • small packet of dries shrimps roasted and finely ground
  • 4 cloves carlic, a small piece of ginger, one inch cinnamon, and one half teaspoon of mustard soaked together for a few hours and ground to a paste
  • 1 small tomatoe finely chopped.
  • shredded coconut


Fry the onions in a little oil till slightly browned, then add tomatoes and let cook till melted to a fine paste. Add green chilies and curry or corrianer leave, and dried shrimp and cook for two minutes. Then add the kadala parippu and keep stiring till all indriedients are mixed well, Add a little water and cook covered till the parippu is cooked. Then add the paste and the shreded coconut and a little lime juice and salt to taste, cook for a minute or two and enjoy with rice

Brinjal Curry


  • 2 medium brinjal’s halved and sliced thinly
  • 3 whole cloves of garlic
  • 1 onion finely chopped
  • 1 tsp fenugreek seeds
  • 1 tbs curry powder
  • 1 tsp salt
  • 1 green chili finely chopped
  • 1 cup coconut milk
  • 1 tsp sugar
  • 2 tsp spice powder (garam masala)
  • juice of 1 lemon or lime
  • Oil to deep fry brinjal


Deep fry brinjal until golden brown remove and drain on kitchen towel. In a separate saucepan fry onion, garlic, chili and fenugreek in a little oil until the onion is soft. Add coconut milk, salt and curry powder, reduce and stir constantly until a thick creamy sauce is formed. Add brinjals and simmer for 5 minutes. Add sugar, lime/ lemon juice and spice powder. It is now ready to serve.



  • 2 Cans of Chicken Broth
  • 2 Cans of Vegetable Soup
  • 2 Onions Chopped
  • 1 Table spoon of Butter/Margerine or Oil
  • 1 Tablespoon of unroasted curry powder (Corriander, Sweet Cummings & Fennel mixture) 1 cup of fresh milk
  • 1 table spoon of lime juice


Put the oil in a saucepan and fly the onions until golden brown then drain all the cans into the saucepan when it bubbles put the unroasted curry powder into the milk stir well add to the boiling soup, then add 1 table spoon of lime juice and salt to taste, and serve.

Wattakka Curry With Acorn Squash


  • 1 Acorn Squash
  • 1 Cups of Fresh Milk
  • I teaspoon of Salt
  • 1 table spoon sugar
  • I teaspoon full of Maldivefish grounded (Optional)
  • 1 Onion – sliced
  • 3 Green chilies – sliced
  • 1 Cup of water
  • 1/10 teaspoon of saffron (Kaha kudu)
  • 1 teaspoon of chilie powder (optional)
  • 1/2 Fenugreek seeds (Uluhal)
  • 1 inch peice of cinnamon stick
  • 1 inch peice of Rampe – if available
  • 1 inch sprig of karapincha – if available
  • 1 table spoon Mustard Seeds
  • 5 Cloves of Garlic
  • 1 teaspoon Black pepper
  • 2 table spoons of coconut – fresh or desicated


Wash and cut up the Acorn Squash into 1 1/2 inch peices. Put into a saucepan with all the above ingredients other than the Milk & last 4 ingredients in the list. Cook until the peices are boiled. Meantime grind mustard seeds, cloves of garlic and black pepper in a blender until its like a paste – if it does not grind well add a little milk or water then when its ground into a paste add the coconut into it and grind it a few seconds add some milk and whip it and pour into the cooked squash add the rest of the milk, salt to taste and let it simmer a few minutes and serve. 6 servings.

Kale Mellun


  • 1 lb Kale leaves – washed and cut up finely
  • 1 onion sliced
  • 2 table spoons of coconut – fresh or desicated
  • 1 pinch of saffaron (kaha kudu)
  • 1/2 teaspoon of salt ( or salt to taste)


Put the cut up kale into a saucepan and sprinkle a table spoon of water add the onions, salt and let it cook slightly on low fire, then mix the coconut with the saffaron powder (kaha) and mix well and serve. 6 servings.