Fried Beans

750g flat green beans

250g Big onions
3 long green chilles
2 sprigs of curry leaves (Karapincha)
1 tblsp red chille pieces
3 tblspoons chick coconut milk
1 teaspoon roasted curry powder
Salt to taste

Cut the beans lengthwise thinly. Deep fry until golden brown, and put them on a newspaper or kitchen towel to
get rid of the excess oil.

Cut the oinions and deep fryuntil crispy, then fry the green chillies and curry leaves until crscpy.
In a pan put the fried onions, Karapincha, green chillies & fried beans. Add salt, chillie powder and the coconut
milk, cook on very low flame until the coconut milk is absorbed.

Off the cooker, and sprinkle the roasted curry powder on the top. Keep the lid closed until time to serve.
A tasty side dish to go with Yellow Rice (Kaha Bath)

Kadala Parippu Mallun (Stir fried Split peas)

1 cup Kadala Parippu (Split peas) soaked for a few hours

1 large onion finely chopped
1 small tomato finely chopped
2 or 3 green chillies chopped
A sprig of curry leaves or coriander leaves finely chopped
Small packet of dries shrimps roasted and finely ground
4 cloves garlic, a small piece of ginger, one inch cinnamon, and one half teaspoon of mustard soaked
together for a few hours and ground to a paste Shredded coconut
Lime juice

Fry the onions in a little oil till slightly browned.

Then add tomatoes and let cook till melted to a fine paste.
Add green chillies and curry or coriander leaves, and dried shrimp and cook for two minutes.
Next add the kadala parippu and keep stirring till all ingredients are mixed well.
Add a little water and cook covered till the parippu is cooked.
Then add the paste and the shredded coconut and a little lime juice and salt to taste, cook for a minute
or two.
Enjoy with rice.

Coconut Red Chillie Sambol (Pol Sambol)

This is a different way to make Pol Sambol using desiccated coconut. I never like using water to moisture
desiccated coconut. So tried this recipe and it turned out be like the fresh Pol Sambol as no water is
added.

2 Cups of Desiccated coconut

2 Onions, grated to a paste
1 table spoon of Maldivian fish, finely chopped (optional)
1 medium size tomato, finely chopped to give fresh juice with pulp
2-3 table spoons of red chilli powder
1 table spoons Lime juice
Salt to taste

Mix desiccated coconut, onion paste and tomato pulp juice with chilli powder, Maldivian fish and salt.
The add lime juice and mix.

Amba Maluwa (Mango Curry)

3 Green Mangoes (I prefer ones that slightly ripe)

1 tsp mustard seeds
1-2 tsp of chillie powder
1 tsp turmeric powder
1 tsp curry powder
1 onion chopped
1-2 green chilles chopped
2" piece of cinnamon
2 cloves garlic chopped
1/2" piece ginger chopped
3 cardamoms, crushed
2 cloves crushed
1 tbsp sugar
1/2 cup of coconut milk
2 tbsp cooking oil
salt, pepper to taste
Curry leaves (optional)

Heat a medium size pan under medium fire. Fry the mustard seeds in oil. Cover and let the seeds pop.
Next reduce heat add turmeric, chillie powder, curry powder and fry for about 20 seconds.
Next add onion, green chillies, ginger, garlic and curry leaves and fry till fragrant. Finally add all the
ingredients except the coconut milk.
Cook covered for about 20-30 mins under low heat. Add the coconut milk, cook for another 3 mins.
Serve warm with rice.

Kiri Hodi
2 Cups of Fresh Milk
1 teaspoon of Salt
1 teaspoon full of Maldivefish grounded (Optional)
1 Onion - sliced
3 Green chillies - sliced
1/2 Cup of water
1/10 teaspoon of Turmeric (Kaha kudu)
1/2 Fenugreek seeds (Uluhal)
1 table spoon of Lime juice
1 inch piece of Cinnamon stick
1 inch piece of Rampe if available
1 sprig of Karapincha if available

Put all the ingredients except the Milk & Lime juice in a saucepan and let it cook for about 5 minutes
then add the lime juice stir well and add the milk and salt to taste, keep stirring until it boils then switch
the fire off and keep stirring for another minute and serve. 6 Servings. Great to eat with String Hoppers.
Cucumber Curry

3 Cucumbers
1 Cups of Fresh Milk
1 teaspoon of Salt
1 teaspoon full of Maldivefish grounded (Optional)
1 Onion - sliced
1 Green chillies - sliced
1/2 Cup of water
1/10 teaspoon of Turmeric (Kaha kudu)
1/2 Fenugreek seeds (IJluhal)
1 inch piece of cinnamon stick
1 inch piece of Rampe - if available
1 inch sprig of karapincha - if available
1 table spoon Mustard Seeds
5 Cloves of Garlic
2 table spoons of raw rice-washed

Peel the cucumbers, cut it lengthwise then slice in an angle about 1/2 inch thick slices put it into a
saucepan with all the above ingredients except the Milk and the last 3 ingredients in the list. While the
cucumber is cooking grind the mustard garlic and the rice into a paste add some milk into the blender if
it does not grind. Once the cucumber is boiled add the milk salt to taste, then add the ground paste and
stir well let it simmer a few minutes and serve. 6 servings.

Apple curry
Green Apples -4
onion -1
green chillies 2
garlic 2pcs
ginger small piece
turmeric powder 1/4 tea spoon
red chili powder 1 tea spoon
curry powder 1/2 tea spoon
mustard seeds 1 tea spoon
olive oil i table spoon
dried red chillies 2
salt
coconut milk 1 cup
water 2 cups

wash & cut the apples in to medium pieces(take out the seeds).Add red chili powder,turmeric
powder,curry powder with the sliced apples.And also add the thinly cut green chilies and mix every thing
well.
Place a pan on the cooker & put the olive oil, when it boil add dried chilies, mustard seeds, curry leaves,
onion, crushed garlic & ginger.
when the every thing frying you will get a nice smell & at that time put the apples in to the pan & add 2
cups of water & let it cook till the apples get soft.(15-20mints) then add the coconut milk & add salt.
It is ready to eat now.

Asparagus curry (
1 bunch of Asparagus
1 onion (thinely sliced)
1 tbsp maldive fish
1" curry powder
1 tomato
rampe, curry leaves
salt to taste
1/4 teas. turmeric
1/2 stick of cinnamon
1/2 teas. mustard
1 teas. chilli powder
1 cup coconut milk
2 tbsp oil

Cut the asparagus in to very thin slicecs,add

curry powder,maldive fish,tomato(chopped),turmeric
cinnamoan and salt. mix all the ingredients,

Heat oil or butter in a pan,add curry leaves

rampe,chille powder, onions and mustard,fry
them for a few minutes and add asparagus
mixture. mix them well,finally add the milk.
cover and simmer for about 5-10 minutes.
TASTE, If you prefer, add a little bit of lime
Zucchini (courgette) Curry (

2 medium-sized zucchinis (courgette)

2 tbsp of raw rice
2 tbsp of grated coconut
1 tbsp vegetable oil
1 Onion, chopped
2 green chillies, chopped
Sprig of Curry leaves (optional)
1/2 tsp fenugreek seeds
1/2 tsp turmeric powder
1 inch piece of cinnamon (optional)
2 cloves of garlic, chopped
2 pieces of goraka*
1 cup coconut milk
1 tbsp of ground mustard seeds

Roast the rice and coconut in a pan till golden brown, taking care not to burn. Let cool.

Cut the Zucchini into half discs about 1/4 inches thick.

Stir fry the onions, green chillies, garlic, curry leaves, fenugreek, cinnamon and turmeric for a few
minutes. Add Zucchini. Stir fry for a couple of minutes. Season with salt. Add a cup of water and goraka.
Cover and cook for a few minutes.

Now grind the rice, coconut mixture into a powder. Dissolve in coconut milk and add to the Zucchini.
Add the ground mustard and cook a couple more minutes. Adjust salt to taste.

Serve hot with rice.

* If Goraka is not available, add 1 tbsp of lime juice, just before serving.
Bread Fruit (Del) Curry

Ingredients:
1 medium size bread fruit - cut in to pieces (Del)
1 onion (sliced)
2 cloves of garlic (sliced)
2 green chillies (chopped)
Few curry leaves (karapincha)
3/4 tsp turmeric
3/4 tsp un-roasted Sri Lankan curry powder
1/2 tsp powdered chili
1 tsp freshly powdered pepper
1/2 tsp mustard seeds
1/4 tsp cumin seeds
3 dried chili - broken into pieces
Few pieces of cinnamon
Thick coconut milk from one coconut
Oil
Salt

Preparation:
Add bread fruit in to a water filled saucepan then add pinch of turmeric and boil with the lid on for 25
minutes or till the fruit is well cooked. Drain the remaining water.

Add oil to a small frying pan and add mustard seeds and cumin seeds when its popping add dried chili,
garlic, onion, curry leaves and the pieces of the cinnamon stick. Stir fry till onions are brown.

Keep the drained bread fruit saucepan on the burner - turn on the heat. Add coconut milk, turmeric,
curry powder, chili powder, pepper and green chili. Add the oil mix and salt to taste, stir well. Cover with
the lid and simmer for 15 - 20 minutes or till gravy thickens. Don't forget to stir in between.
Polos Ambula
Ingredients:

a polos
few red onions
green chillies
powdered maldyfish
chopped garlic and ginger
rampe andkarapincha
roased chilly powder and curry stuff
sault and few pieces of goraka
4 cups of thick coconut milk

Method:
peel the polos and cut in to pieces. Then mix with saffran and goraka. Temper chopped garlic and
ginger,red onions
greeen chillies maldyfish and curry stuff. Then add the pieces of polos in to it and mix well. Add 4 cups of
thick coconut milk and cook in slow fire. Keep it over night and use it.

MOCK POLOS MELLUN

1 Head of Cauliflower florets
1 teaspoon of Salt
1 teaspoon full of Maldivefish grounded
1 Onion - sliced
1 inch peice of cinnamon s,tick
3 Green chillies - sliced
1/2 Cup of water
5 Cloves of Ciarlic
2 Slices of green ginger
3 Green Chillies
1 Teaspoon of Black Pepper ) Grind all these ingredients
1/8 Teaspoon of Saffron (Kaha kudu) ) togerther well before adding
1 Teaspoon of chillie powder ) the coconut. then grind again
2 Teaspoons of Mustard seeds ) very slightly and add to the
1 Teaspoon of white cummin seeds (suduru) ) curry and mix well.
1/2 Teaspoon of Fennel seeds (iduru) )
3 Tablespoons of Scrapped Coconut )
(Fresh OR Dessicated )

TO Temper: 2 tablespoon of oil, sliced onions, 1/4 teaspoon of Mustard seeds,

1/4 teaspoon of White cummin seeds, 1 teaspoon of Maldivefish and 3 Red
chilies broken into 2, and fry until golden brown and then add the cauliflower
curry and stir well add salt to taste and serve.
METHOD:- Cut up the cauliflower florets into small pieces add all the ingredients
not bracketed and boil until the florets are cooked. Then add the ground ingredients
mix well add salt to taste then temper - stir and mix well lower the heat and let it
cook for a few more minutes stir once again and serve. 6 Servings.

Karavila Curry (Bitter Melon)

2 karavila
1/2 tsp turmeric powder
1/2 tsp chillie powder
1 tsp maldive fish,
1 tsp tamarind
small piece of goraka
1 tomato, chopped
5-6 small red onions, chopped
1 small green chillie
rampa and karapincha (curry leaves and pandan leaves)
small piece of cinnamon
2 tea cups medium thick coconut milk
1 tea cup thick coconut milk
salt

Cut karavila lengthwise into finger size pieces. Add all the ingredients, cook on medium fire until gravy
thickens.
When cool add little lemon juice.

Karawila Sambola (Bitter gourd Sambol)

Ingredients:
1 lbs Karawila (Bitter gourd/ bitter melon)
1 red onion
1 green chillie (optional)
2-3 tomatoes
1/2-1 lime
1/2 tsp sugar
Salt
Pepper

Cut the Karawila into 1/8" thick slices and deep fry till golden brown.
Slice the onion and the tomato and add to a bowl. Next chop the green chillie in to very small pieces add
to the bowl. Squeeze the lime juice and add salt and pepper to taste. Mix and serve immediately.
This goes well with rice and curry.

Pol Mallung
1 Coconut Grated
1 medium size Onion - sliced
1/2 tsp Turmeric powder
1 Green Chillie - sliced
1/2 Cup - Water
Salt & Lime to taste
Curry Leaves, as required
1-2 Tablespoon koonisso (dried small shrimp) (optional)

Add all ingredients into a saucepan, except the lime juice, and cook for 10 minutes. Add water in
intervals whilst cooking so there's sufficient moisture.
Stir occasionally and once the coconut has cooked, add the lime and remove from fire.

Note: If you are adding the koonisso, ensure to wash thoroughly and include them to the ingredients
you add first to the saucepan.