Coincidentally, the condiments that I had selected to post for this weeks theme in Blogging Marathon #56 turned out to be red, fiery and having a sauce like consistency with the exception of this one. This is a flavorful curry powder from the Srilankan cuisine that is used in gravies / dals. I have adapted…
Time surely flies! I know I said the same thing same time last week,but the fact is time flies! Its already week 3 in the Culinary journey across the globe.We are starting this week with the letter S and I had made up my mind long back that S is for Sri Lanka. My parents…
Idiyappam or the soft string hoppers are famous in India – Kerala and Tamil Nadu and in Sri Lanka as well.I made this last week and we enjoyed this during our teatime.I served this with Potato Sodhi and Seeni Sambol.Idiyappam can be made with rice flour. wheat flour. ragi flour etc and I have used…
This Sambol is an accompaniment to Sri Lankan Breakfast and I paired this with Ala Hodhi / Potato Sodhi and Idiyappam as a part of the meal for S for Sri Lanka in our 30 day Culinary journey across the globe. Seeni literally means sweet but this relish is sweet, spicy and sour. It is…
Chilli sambal is a recipe that reminds me of one of my neighbors who hails from Srilanka. Aunty is no more with us but her recipe is forever in my heart…. Sambal is a spicy chutney called Lunu Miris and is a good side to go with the creamy Kiri Bhat. I did not use…
