Wednesday, June 3, 2009

Mun ata Kiribath with Lunu Miris

Now do not get afraid of the name.Kiribath is a simple SriLankan dish made from rice and milk/coconut milk.We can say it is Lankan cousin of dear SouthIndian Pongal.Like Pongal,it is a celebratory dish and is served during New Year or any happy occasion.But comparing the two,this cousin is slightly bland .So to make up for this it is served with Lunu Miris or Chili sambal or in plain language spicy chutney or simply with jaggery.

There are several ways of serving kiribath and different version based on shapes as well.Normally any shape will do,but these days the staple form of serving is cutting into diamond patterns.Else there is Imbul kiribath,which is stuffed kiribath or kiribath rolled into the shape of imbul (jamun)fruit stuffed with coconut and jaggery.Mun ata kiribath is made using green gram dal along with rice.Both the recipes are adapted from here.


Mun ata Kiribath

Ingredients:
Short grain white rice : 3/4 cup
Green gram dal(moong dal): 1/4 cup
Milk/Thick Coconut milk: 1/2 cup +/-
Water: as needed
Salt: a pinch


Preparation:
In a big vessel cook together the rice and dal adding water till almost (3/4th) done.Then add milk/coconut milk to which salt has been added and cook for a few more minutes till done and the mix thickens.Remove from fire and spread into a greased flat plate and smooth the top with a spoon.Cool for a few minutes and then cut into desired shapes and garnish with cashews or sesame seeds or as per choice.Serve with Lunu miris or simply jaggery for a sweet version.


Lunu Miris
This is similar to chutney and usually contains Maldives fish flakes which is used as a flavouring and also for protein.But the vegetarian version makes use of simple lemon juice to add flavour/taste.Maldive fish flakes are SriLankan equivalent to Thai Fish sauce.

Ingredients:
Red onions/ shallots:chopped 1/4 cup
Red chilly flakes/chilli powder:1 -2 tsp
Salt: as per taste
Lime juice: 1 small lemon or as per taste

Preparation:
Blend together all the ingredients and serve as a dip or side with kiribath.




The combo is different yet similar.I was wondering how the kiribath will turn out .But the combo was okay or more than expected.Since we are used to the pongal ,a slightly blander version will definitely require a dip and lunu miris perfects the dish.A warm plate of mun ata kiribath is on way to AWED:Srilanka currently hosted by Siri an event by DK of Chef In You .

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