with Mary Anne Mohanraj
I won’t put this in the cookbook, since it’s not vegan, but I was experimenting with various cheeses, and I have to say, boursin + Sri Lankan tomato jam on a cracked peppercorn cracker = yummy.
The only problem is the jam is a little liquid for a finger food (you have to be careful not to drip!), but I think that’s probably just because it’s fresh off the stove; I’m guessing it’ll set up a little firmer after it cools and I chill it in the fridge. Nice option for parties to come…
(1 hr, makes 2 c. jam)
This traditional Sri Lankan condiment, featuring rich tomato flavor gently spiced and sweetened with jaggery, is typically served with thosai, pittu, idli, or rice. It’s also delicious as a component in appetizers, spread on breakfast toast, as a topping for grilled vegetables — the possibilities are endless.
1 t. salt
1. In a hot dry pan, toast spices until aromatic. Let cool and grind to powder.
2. Add diced tomatoes to a medium saucepan with remaining ingredients, and bring to a boil. Stir until sugar has dissolved, then turn heat to low and cover.
3. Simmer about 40 minutes. Remove lid, and if mixture is still liquid, simmer uncovered a little longer, until it thickens to jam texture. Use wherever you’d use jam or chutney.
Variation: Replace half of the tomatoes with chopped pineapple.
Note: Jars can be stored in refrigerator for up to 2 weeks.
A savory little treat, particularly tasty with a cup of hot tea. Rich in vitamins and minerals, and packed full of protein!
1/2 t. mustard seeds
1. Rinse and soak green grams in water for 4-5 hours (or overnight).
2. Transfer grams and water to a saucepan; add turmeric and salt. Bring to a boil, then turn down to simmer and cook, stirring occasionally, until grams are cooked through, about 15-20 minutes.
3. While grams are cooking, in a separate pan, heat oil and sauté remaining ingredients, stirring, until onions are golden-translucent, about 5-10 minutes.
4. When grams are cooked, pour off any excess water, then mash. (You can do this easily in a food processor.) Mix in seasoned onions, and let cool.
5. Shape into small round balls; serve as a snack with tea, or to accompany a rice and curry meal.
My people, we are a little obsessed with making our food into adorable balls. 
You could just eat it like this…but wait, there’s more.
Both good!
Itty bitty pearl onions are tasty, but I think I just don’t have the patience to cook with them often. It takes so long to peel a bunch of them! Once in a while, for a treat.
I’m never going to love recording video, but I did this in three takes, so I’m clearly getting better at the process. Part of Kickstarter video for Vegan Serendib, 1.5 minutes.
Note — you can, of course, make this with regular yogurt, which would be standard in Sri Lanka, but I’m working on a vegan cookbook, so…
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(15 minutes, serves 4)
On a hot day, this a wholesome way to cool down!
1-2 T lime juice (to taste)
1. In a large pouring container, mix yogurt with asafoetida powder (if using) and salt.
2. Add 2-4 c. water, stirring to combine, to your desired drinking consistency.
3. Add chopped onion, green chili, and coriander to the beverage.
4. In a small pan on high, heat oil and add mustard seeds. When they start to splutter, remove from heat and add to the beverage, stirring to combine.
5. Add lime juice and adjust seasonings to taste. Serve cold as a refreshing beverage; it can also be served as an accompaniment to a rice meal, and in that instance, would be poured over the rice.
NOTE: To turn this into a refreshing cocktail, feel free to add a shot or two of arrack to the glass!
