Review of Rice and Curry Meal with Oyster Mushroom Curry at Mirisata by pdxveg

This is served on a banana leaf, this varies week to week (gluten-free). Clockwise from top right in first photo:

Radish Sambol – sliced radishes with grated coconut, lime juice, onions, green chilies, and curry leaves.

Oyster Mushroom Curry – hand-shredded oyster mushrooms cooked in a rich coconut gravy with onions, rampe, curry leaves, chilies, and tomato.

Tempered Capsicum – sliced banana peppers and cherry tomatoes stir-fried in coconut oil with onions, green chilies, mustard seeds, curry leaves, and rampe.

Jackfruit – tender, chunky, and flaky.

Pol Sambol – fresh grated coconut with onion, crushed dry chilies, and lime.

Deviled Sweet Potatoes – sweet potatoes stir-fried in coconut oil with onions, chilies, cumin, mustard seeds, curry leaves, and rampe.

Dahl – masoor dahl tempered with onion, curry leaves, cumin, and mustard seed.

Yellow Rice – basmati rice cooked with rampe, coconut oil, vegetable broth, and saffron.

Papadam – crispy fried cracker made from lentil flour.

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