Traditional Foods for Almsgiving

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Traditional Foods for Almsgiving

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In the olden days, villagers would give Almsgiving using the vegetables they grew and ate in their gardens. In this recipe, we're going to make several meals that would have been given for Almsgiving in those days.

Many people these days have trouble matching foods together for special occasions or Almsgiving so in this recipe we will be showing one menu of foods you could make that match together. These foods also make a great take to work lunch.

Many people these days are giving processed, oily, sugary, fried foods for Almsgiving. In the olden days, villagers gave natural foods such as these for Almsgiving and these types of foods are great for good health too.

If you like these type of unique traditional Sri Lankan Foods, you might be interested in trying my Upcountry style Polos Mallum and Polos Curry without adding any Oil recipes.

Total Time: 60 minutes

Ingredients

Dandila Niyambalawa

  • 500g of Purple Yams
  • 2 Garlic Cloves
  • Sliced Green Chili
  • Sliced Nai Miris
  • Chopped Onion
  • Handful of Coconut Pieces or grated Coconut
  • 2 tsp of Pepper
  • Salt
  • Toasted Fenugreek Seeds

Tempered Moringa Leaves with Sprats

  • 150g of headless Sprats
  • Moringa Leaves
  • 2 crushed Garlic Cloves
  • Sliced Green Chili
  • Chopped Onion
  • 1.5 tbsp of Chili Flakes
  • 1 tsp of Pepper
  • Salt

Bilimbi Curry

  • 250g of Bilimbi
  • Salt
  • 1 tsp toasted Fenugreek Seeds
  • Chili Powder
  • 1 tbsp of Roasted Curry Powder
  • 1 tsp of Pepper
  • 1.5 tbsp of Sugar
  • sliced Green Chili
  • Onions
  • Curry Leaves
  • Pandan Leaves
  • 2 crushed Garlic Cloves
  • 2 dried Whole Chilies
  • 1 tsp of Mustard Seeds
  • Turmeric Powder

Instructions

Dandila Niyambalawa

  1. Add 2 Garlic Cloves into a blender.
  2. Add a sliced Green Chili.
  3. Add a sliced Nai Miris.
  4. Add a chopped Onion.
  5. Add a handful of Coconut pieces or grated Coconut.
  6. Add 1 tsp of Pepper.
  7. Add Salt to taste.
  8. Pulse the blender.
  9. Add a small amount of Water.
  10. Pulse the blender several times and make a paste.
  11. Remove the peels and then wash the Purple Yams.
  12. Cut the Purple Yams into smaller pieces.
  13. Add the Purple Yams into a pot and add enough Water to cover them.
  14. Add some Salt.
  15. Bring to a boil over medium heat.
  16. When the Purple Yams are almost done cooking, add some toasted Fenugreek Seeds.
  17. Add 1 tsp of Pepper.
  18. Give the Purple Yams mixture a stir.
  19. Now add the paste we made earlier.
  20. Mix thoroughly.

Tempered Moringa Leaves with Sprats

  1. Wash 150g of headless Sprats and let it dry.
  2. Remove the Moringa Leaves from the stems, wash, and then let it dry.
  3. Heat some Coconut Oil in a saucepan over medium heat.
  4. Add the Sprats and lightly fry.
  5. Add 2 crushed Garlic Cloves.
  6. Add a sliced Green Chili.
  7. Add a chopped Onion.
  8. Turn the heat down to low.
  9. Add the Moringa Leaves.
  10. Keep stirring over low heat for about a minute.
  11. Now turn off the stove.
  12. Add 1.5 tbsp of Chili Flakes.
  13. Add 1 tsp of Pepper.
  14. Add Salt to taste.
  15. Stir thoroughly.

Bilimbi Curry

  1. Wash 250g of Bilimbi.
  2. Cut the Bilimbi into smaller pieces.
  3. Add the Bilimbi into a pot.
  4. Add Salt to taste.
  5. Mix thoroughly using your hands.
  6. Set this Bilimbi aside for about 15 minutes.
  7. Wash the Bilimbi several times over running Water to remove any excess Salt.
  8. Squeeze the Bilimbi and remove any Water.
  9. Add the Bilimbi into a pot.
  10. Add 1 tsp toasted Fenugreek Seeds.
  11. Add 1 tbsp of Chili Powder.
  12. Add 1 tbsp of Roasted Curry Powder.
  13. Add 1 tsp of Pepper.
  14. Add Salt to taste.
  15. Add 1.5 tbsp of Sugar.
  16. Add a sliced Green Chili.
  17. Add a sliced Onion.
  18. Add some Curry Leaves.
  19. Add a piece of Pandan Leaf.
  20. Heat some Coconut Oil in a pot over medium heat.
  21. Add 2 crushed Garlic Cloves.
  22. Add 2 dried Whole Chilies broken into smaller pieces by hand.
  23. Add a sliced Onion.
  24. Add a piece of Pandan Leaf.
  25. Add some Curry Leaves.
  26. Give this mixture a stir.
  27. Fry these ingredients together until it is a golden color.
  28. When it is almost fried, add 1 tsp of Mustard Seeds and keep stirring.
  29. Fry until it is a golden color.
  30. Turn off the stove.
  31. Add 1 tsp of Chili Powder.
  32. Add some Turmeric Powder.
  33. Mix everything together thoroughly.
  34. Now add the Bilimbi mixture we made earlier into the pot.
  35. Turn the stove on to medium heat.
  36. Add a small amount of Water into the pot that we kept the Bilimbi mixture in and stir to collect any spice residue.
  37. Add the Water into the Bilimbi Curry pot.
  38. Stir thoroughly.
  39. Cook until you get a thick curry.

Photos

Traditional Foods For Almsgiving Ambarella Curry For Almsgiving Bilimbi Curry For Almsgiving Serving Traditional Food For Almsgiving Traditional Foods For Almsgiving

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