Guest guest Posted December 20, 2007 Report Share Posted December 20, 2007 How neat Laurel Is he Sinhalese or Tamil? I don't have a real recipe for the mung beans, I'm sorry. But it's kind of a ratio -- enough beans for x number of people and a generous amount of coconut - maybe 1 handful of coconut per cup of cooked beans. And then chilis to taste. The secret is to add the coconut and chilis when the beans are warm. Sometimes there are also cumin seeds. It's a very flexible recipe. I don't know what sago is. When I ever dig my Sri Lankan cookbook out of the boxes still piled up from our move I'll see if I have that recipe. If it's for a sweet though, I doubt it as I was never very fond of Sri Lankan sweets except for milk toffees and coconut toffees. Another breakfast fave was always kiribat - rice cooked in coconut milk. Molded onto a plate in a layer about 1 1/2 inches thick, slightly cooled and then cut into diamond shapes. Served with a mixture of red onions, fresh chilis, salt and lime juice or honey, fresh shredded coconut and cardamom. Yummer! Samaya (peace in Sinhalese) Diane , Laurel <messuage wrote: > > My son-in-law is Sri Lankan. I'd love to have this recipe. It > sounds delicious. > Well it reads that way. I'd love to have a Sri Lankan recipe for sago. I'm > sure he said he is used to having it sweetened with honey but I cannot recall > what else. > > Laurel > > At 09:37 PM 12/16/2007, you wrote: > > >In Sri Lanka they make a breakfast with warm cooked mung beans, fresh > >shredded coconut and pieces of dried red chilis. They serve it with > >buffalo curd but plain yogurt makes a great sub. > > > >Peace, > >Diane > Quote Link to comment Share on other sites More sharing options...
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