Served on a banana leaf and bursting with lively, vibrant flavors, the rice and curry meal varies week to week (gluten-free and soy-free except for the Chick’n Curry that we added on). Clockwise in first photo:
Papadam – crispy fried lentil wafer (top)
Dahl – lentils cooked with tempered onion and spices, then finished with coconut milk.
Daikon Radish Sambol – grated daikon with with lime juice, onions, and chilies.
Deviled Potatoes – chunks of potato stir-fried in coconut oil with onions, curry leaves, mustard seeds, and green chilies.
Pol Sambol – grated coconut salad with lime juice, onions, and chilies.
Pineapple Curry – wonderfully sweet and spicy pineapple🍍 chunks simmered in a rich coconut gravy.
Swiss Chard Mallum – cooked with grated coconut, onions, garlic, ginger, curry leaves, and mustard seeds.
Chick’n Curry – spicy, slow-cooked vegan 🐥 curry made with roasted spices, lemongrass, ginger, rampe, curry leaves, onions, garlic, and coconut milk (left center).
Yellow Rice – basmati rice cooked with rampe, coconut oil, vegetable broth, and saffron. (right center)
Rice and Curry Meal with Pineapple Curry and Daikon Radish Sambol
