Month: July 2021

It’s funny; I used to not like lentils. Everyone always raved about Amma’s paripoo, but it just didn’t work for me.

But boy, I love this Sri Lankan lentil curry. Bryan thought it was the best thing we served at the party, and I think he was right. I have to credit Ethiopian food — falling in love with that cuisine in college led me around to loving lentils.

Recipe here: https://serendibkitchen.com/…/tempered-lentils-paripoo…/

I’ve just added stretch goal #2 — if we make it to $7500, I’m committing to Serendib Teatime (I may fiddle with the name some), a selection of afternoon tea delights.

One of my favorite things to do when visiting Sri Lanka is enjoy seaside afternoon tea at the Galle Face Hotel — little sandwiches with the crusts cut off, cakes and cookies and scones, fried prawns, and of course, the best Ceylon tea. Yum.

https://www.kickstarter.com/…/vegan-serendib-a…/comments

Pledge at the $3 level or higher to get a copy of all funded ebooks — the cocktail party ebook is guaranteed now; the teatime one…well, we’ll see. We’re at $6881 now, so it’s promising, but not definite.

Photo from a tea tasting Karina and I did at a hill country plantation in 2005.

This one is for all the folks who say there can never be too much garlic in a dish. I’m no expert on Ayurvedic cooking, but from what I’ve read, garlic is used widely in Ayurvedic medicine, with claims that it’s good for the heart, hair, and digestive systems.

On the other hand, some practitioners recommend being sparing when you eat garlic and onions, as they can have a ‘heating’ effect, and some of us may run rather ‘hot’ already… I leave such weighty health decisions up to the cook! I will only vouch for this dish being delicious.

1 T tamarind paste

1. Heat oil in a saucepan over medium heat. Add garlic, onions, chilies, salt, pepper, fennel, mustard, fenugreek, and curry leaves; sauté, stirring occasionally, until golden-translucent.

2. Add coconut milk, curry powder, and tamarind paste. Bring to a boil, stirring to combine, then reduce the heat and simmer until the gravy has reduced by half. Serve hot with rice or bread.