AIKANTHIKA

Cuisine: Sri Lanka Kalu Dodol is traditionally made and eaten in April, during Avurudu, the Sinhalese New Year celebrations. Ingredients: Coconut milk - 12 cups Jaggery - 500g Rice flour - 175g Cardamom powder - 1/4 teaspoon Cashew nuts (chopped) - 1 cup Salt - a pinch Method: Take a big vessel and pour the coconut milk into it. Add jaggery, rice flour and salt. Mix everything together. Filter the mixture into a heavy bottomed vessel. Add cardamom powder. Cook the mixture on

Cuisine: Srilanka Ingredients: Turkey berry (removed from the stalk) - 1 cup Onion (chopped) - 1 Ripe Red Chili (slit) - 2 Curry leaves - 10 Salt - as required Turmeric powder - 1/4 teaspoon Curry powder - 1/2 teaspoon Bay leaf - 1 Shredded fresh Coconut - 1/4 cup Coconut oil - 2 tablespoons Mustard seeds - 1/4 teaspoon Water - 1 cup Lemon Juice - 2 teaspoons Method: Wash the turkey berries thoroughly and drain completely. Then, crush them with a pestle. There is no need to c

Cuisine: Srilankan Ingredients: Potato – 8 medium Coconut milk – 8 cups Onion – 3 Curry leaves – 3 sprigs Salt – as required Chilli powder – 2 teaspoons Garam masala – ½ teaspoon Pepper powder – 1 ½ teaspoons Tamarind (soak and extract the juice) – marble sized Malabar tamarind (also called as 'Goraka') – 1 Method: Boil potatoes and peel them. Chop them into big cubes. Chop the onions into thin long pieces. In a heavy-bottomed pan, put potato pieces, chopped onion, coconut mi

Cuisine: Srilankan Ingredients: Fresh Shredded Coconut – 1 whole Tomato (chopped) – 2 Onion (chopped) – 2 Ripe red chili (chopped) – 10 Tamarind – marble-sized Salt – as required Method: In a traditional mortar and pestle, grind ripe red chilies and salt into a fine paste. Then add shredded coconut, onion, and tamarind and grind until soft. Then add tomato and grind. Check the salt and add more if required. This Srilankan Pol Sambol can be eaten with rice, idli, or dosa. If y