Month: February 2021

(10 minutes, serves 4)

Adding seeds, coconut, and lentils to your rice boosts its nutrition as well as its flavor. If you’d like, you can use black sesame seeds instead (or a mix); black seeds retain their hulls, and have a slightly more bitter flavor and more nutrients. This savory rice is a tasty accompaniment to a fruity curry, such as pineapple, mango, or ripe jackfruit.

1/2 t. salt

1. Dry roast sesame seeds in a medium sauté pan, stirring constantly on medium-high, until they start to pop; remove to a bowl.

2. In the same pan, dry roast two red chilies and the coconut, stirring constantly, until coconut is dry and lightly golden; don’t let them burn; remove to the same bowl.

3. Add oil to the pan and mustard seed. Heat, stirring occasionally, until they start to pop. Turn heat down to low; add urad dal and fry for about 25-30 seconds, stirring.

4. Add cumin seed, curry leaves, and the rest of the dried red chilies (broken up), and sauté for about 30 more seconds, stirring.

5. Add sesame seed & coconut mixture, salt, and rice to the pan, and stir until well-blended. Serve hot.

NOTE: Sesame seeds can go rancid over time — they’re generally fine in a dark, cool pantry, but if you don’t use them frequently, they should be stored in the fridge or frozen, in a tightly-sealed package. Check seeds for taste before use; if they taste sour or otherwise off, throw them out.

(10 minutes, serves 4)

Ever since I had children, I’ve become a little more focused on trying to get some protein into every meal, if possible. Lentils are protein powerhouses, and these lentils don’t even require any soaking or boiling in advance — they just fry for a few minutes, and end up as crunchy little bites mixed in with the tangy tamarind rice. This rice is delicious with fried plantains, but to be honest, I often just eat it straight up, right out of the pot.

You can make fresh rice for this, but it’s also a terrific way to revive day-old rice!

6 T tamarind juice (1 T tamarind paste dissolved in 5 T hot water)

NOTE: This recipe moves quickly, and it’s worth having all the ingredients prepped in advance. You can measure out the whole spices into one container, and the ground spices into another, and dissolve the tamarind paste in advance.

1. Heat oil on medium-high and sauté lentil, mustard seed, cumin seed, dried chilies, curry leaves for two minutes, stirring constantly — be careful not to burn.

2. Stir in ground spices, then add tamarind juice. Bring to a boil and let simmer a few minutes, until thickened.

3. Remove from heat and stir in rice, mixing until well-blended. Serve hot!

Here’s a South Asian / Sri Lankan cuisine question, for those in the know. Here in cold Chicago, we love roasting vegetables — it brings out the flavor and the sweetness.

When I’m looking through my gazillion Sri Lankan cookbooks for recipe development, generally, roasted vegetables just aren’t a thing, which makes sense, because if you’re in a tropical country, who wants to turn an oven to 400 for an hour?

But I still kind of want to include a few roasted vegetable options, because they’re so delicious, and I can just do that, since my cookbook really tilts a bit Sri Lankan American, rather than ‘pure’ Sri Lankan, but I’m curious whether there’s any cultural precedent for roasting. I have to think that in the villages, there must be some slow-cooking of root vegetables over banked coals in fire pits, perhaps?

Thoughts? Would especially love to hear from people in Sri Lanka or who have spent time with cooks there.

(Roast squash recipe here)

(30 minutes, serves 6)

This is one of the prettiest curries I make, in springtime pink, gold, and green — it’s also delicious, sunshine in a bowl. A little sweet, beautifully fruity, creamy with coconut milk, and aromatic with saffron threads. Pairs well with roasted cashews or chickpeas, a green jackfruit curry, or kale mallung.

pinch of saffron threads (or 1/4 t. turmeric)

1. In a large pot, sauté onions, ginger, and garlic in oil on medium-high with mustard seed and cumin seeds until onions are golden/translucent (not brown), stirring as needed.

2. Add green chilies, curry leaves, pineapple, and salt — cook five minutes, stirring occasionally. (Add a little water if needed.)

3. Add coconut milk and saffron threads, stirring gently to combine. Turn down to medium, cover, and let cook 15-20 minutes, stirring occasionally; add water if needed. Serve hot with rice or bread.