SRI LANKAN RICE AND CURRY

Sri Lankan rice and curry is a delicious and diverse meal. It typically includes aromatic rice served with a variety of curries, such as dhal curry, coconut sambol, fish curry, and various vegetable curries. The use of spices like curry leaves, cinnamon, and cardamom adds rich flavors to the dishes. *RICE

How to make it RICE To make rice, you'll need to: Measure Rice: Use a measuring cup to determine the amount of rice you want to cook. Rinse Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. Water Ratio: Use the appropriate water-to-rice ratio (typically 2:1 for white rice, 2.5:1 for brown rice). Cooking: Combine rice and water in a pot. Bring to a boil, then reduce heat to simmer. Cover and let it cook until the water is absorbed. Resting: Let the rice sit, covered, for a few minutes to finish steaming. *DHALL CURRY

DHALL CURRY HOW TO MAKE Ingredients: 1 cup split red lentils (dhall) 1 onion, finely chopped 2 tomatoes, chopped 2 green chilies, chopped 1 tsp ginger-garlic paste 1 tsp cumin seeds 1 tsp mustard seeds 1/2 tsp turmeric powder 1 tsp coriander powder 1 tsp cumin powder 1/2 tsp red chili powder (adjust to taste) Salt to taste Fresh coriander leaves for garnish 2 cups water 2 tbsp oil Instructions: Rinse the split red lentils thoroughly and set aside. In a pan, heat oil and add cumin seeds and mustard seeds. Once they splutter, add chopped onions and sauté until golden brown. Add ginger-garlic paste and green chilies, sauté for a minute. Add chopped tomatoes and cook until they turn soft. Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well. Add the rinsed split red lentils to the pan and stir to coat them with the spices. Pour in water and bring it to a boil. Reduce heat, cover, and simmer until lentils are cooked and the curry thickens. Garnish with fresh coriander leaves. Serve the dhall curry with rice or flatbread. Feel free to adjust the spice levels and consistency according to your preference. Enjoy your Dhall curry! *COCONUT SAMBAL

HOW TO MAKE COCONUT SAMBAL To make coconut sambal, you'll need grated coconut, chili peppers, shallots, garlic, tamarind paste, salt, and oil. Sauté the shallots and garlic, add grated coconut and cook until golden. Blend with chili peppers, tamarind paste, and salt. Sauté the blended mixture in oil until fragrant. Adjust seasoning to taste. Enjoy your coconut sambal! *CHICKEN CURRY

HOW TO MAKE CHICKEN CURRY Ingredients: Chicken pieces Onion, garlic, and ginger Tomatoes Curry spices (turmeric, cumin, coriander) Chili powder or fresh chilies Garam masala Cooking oil Salt Coconut milk or yogurt (optional) Steps: Sauté chopped onions, garlic, and ginger in oil until golden brown. Add curry spices (turmeric, cumin, coriander) and chili powder. Cook briefly to release flavors. Add chicken pieces, brown them, and then add diced tomatoes. Season with salt and simmer until chicken is cooked through. Optionally, add coconut milk or yogurt for creaminess. Finish with garam masala for extra flavor. Adjust spices and ingredients to taste. Serve with rice or bread. *VEGETABLE CURRYS

HOW TO MAKE VEGETABLE CURRYS Choose Vegetables: Select a variety of vegetables like potatoes, carrots, peas, bell peppers, and spinach. Prepare Ingredients: Chop vegetables into bite-sized pieces. Finely chop onions, garlic, and ginger. Spices: Heat oil in a pan, add cumin seeds, mustard seeds, and let them splutter. Add chopped onions, garlic, and ginger. Sauté until golden. Curry Base: Add tomato puree or chopped tomatoes. Cook until oil separates. Add turmeric, coriander, cumin, and chili powder for flavor. Vegetables: Add chopped vegetables. Stir well to coat them with spices. Liquid: Pour in water or vegetable broth to cover the vegetables. Simmer until vegetables are tender. Creamy Touch: Optionally, add coconut milk or cream for richness. Seasoning: Adjust salt and add garam masala for extra flavor. Garnish: Finish with fresh cilantro or parsley. Serve: Enjoy your homemade vegetable curry with rice or bread!