Rice flour mixed with coconut milk, poured into jaggery mixed with coconut milk. Prettier.
Just Wait
Okay, jaggery mixed into coconut milk is not the prettiest thing to photograph. But just wait.
For Parties to Come…
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…
Kara Paasip Payaru Thoovaiyal / Spiced Mashed Green Grams (Mung Bean)
A savory little treat, particularly tasty with a cup of hot tea. Rich in vitamins and minerals, and packed full of protein!
2/3 c. green grams / mung beans
2 c. water
1/4 t. ground turmeric
1/2 t. salt
1 T oil
5 pearl onions, diced small
5 dried chilies, broken into small pieces
1 stalk curry leaves (about one dozen)
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.
Obsessed With Food Balls
My people, we are a little obsessed with making our food into adorable balls. 
But Wait, There’s More
You could just eat it like this…but wait, there’s more.
Fresh vs. Crispy
Both good!
Can You Smell It? Mmm….
Itty Bitty Pearl Onions
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.
Bonda
This is a crispy chickpea batter snack, filled with fluffy, light seasoned potatoes, commonly sold by street vendors and packed in tiffin containers. You can serve bondas with any chutney you like — cilantro, coconut, mint, tamarind, tomato, etc. Best eaten while still hot!
Filling:
2 medium potatoes (about 1 lb.)
1/2 t. black mustard seed
2 dried red chilies, broken into pieces
2 small onions, finely chopped (about 2 c.)
1 small green chili, finely chopped
2 stalks fresh curry leaves
1/2 t. fine salt
1 c. water
1/2 t. lime juice
2 T vegetable oil
Batter:
1 c. chickpea flour
2 T rice flour
2 pinches baking soda
1/2 t. fine salt
1/4 t. ground turmeric
1 c. warm water
additional vegetable oil for deep-frying
1. Boil potatoes until cooked through, drain and let cool. Peel and mash the potatoes.
2. Heat 2 T oil in a sauté pan over medium-high heat; add mustard seeds and dried chilies; fry for a minute. Then add onion and green chili, turn down to medium and cook, stirring as needed, until onion is golden-translucent.
3. Add the mashed potato, curry leaves, 1/2 t. salt, 1 c. water, 1/2 t. lime juice. Cook, stirring periodically, until water is absorbed and the mixture is thick.
4. Remove pan from heat, remove any large pieces of dried chili and any large curry leaves. Taste and adjust seasoning as desired, let cool, and refrigerate until firm. Shape the mixture into small balls. (The balls of seasoned potato can be wrapped in plastic wrap and refrigerated for a few days if desired.)
5. Make batter: combine ingredients and whisk until well-blended.
6. Heat oil for deep-frying (to about 375F if you have a food thermometer). Dip the potato balls in to the batter, then deep-fry for a few minutes, until golden. Remove to a paper-towel-lined plate to drain, and serve warm, with chutney.
