Ingredients with Measurements:
- 2 cups of kuḷḷafila (rice flakes)
- 1 cup of roasted peanuts
- 1 onion, chopped
- 2 green chilies, chopped
- 1 teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- 1 teaspoon of turmeric powder
- Salt to taste
- 2 tablespoons of oil
Special equipment needed:
- Large skillet or wok
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, soak the kuḷḷafila in water for 5-10 minutes until it softens.
2. In a large skillet or wok, heat the oil over medium-high heat.
3. Add the mustard seeds and cumin seeds and let them splutter.
4. Add the chopped onion and green chilies and sauté until the onion turns translucent.
5. Add the turmeric powder and mix well.
6. Drain the water from the kuḷḷafila and add it to the skillet.
7. Add salt to taste and mix well.
8. Cover the skillet and let it cook for 5-7 minutes on low heat.
9. In the meantime, crush the roasted peanuts using a rolling pin or a food processor.
10. After 5-7 minutes, remove the cover and add the crushed peanuts to the skillet.
11. Mix well and let it cook for another 2-3 minutes.
12. Turn off the heat and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium-high heat for sautéing
- Low heat for cooking
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 15g
- Total carbohydrates: 22g
- Protein: 8g
Substitutions for ingredients:
- Peanuts can be substituted with cashews or almonds.
- Green chilies can be substituted with red chilies or chili flakes.
- Mustard seeds can be substituted with cumin seeds or fennel seeds.
Variations:
- Add vegetables like carrots, peas, or bell peppers for a more nutritious version.
- Add grated coconut for a sweeter taste.
- Add lemon juice for a tangy flavor.
Tips and tricks:
- Soak the kuḷḷafila in water for the right amount of time to avoid it from becoming too mushy.
- Crush the peanuts finely for a better texture.
- Cover the skillet while cooking to retain the moisture.
Storage instructions:
- Store the leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop with a little bit of water to retain the moisture.
Presentation ideas:
- Serve in a bowl or on a plate with a garnish of cilantro.
Garnishes:
- Chopped cilantro
- Lemon wedges
- Grated coconut
Pairings:
- Serve with a side of yogurt or raita.
Suggested side dishes:
- Naan bread
- Roti
- Basmati rice
Troubleshooting advice:
- If the kuḷḷafila is too mushy, reduce the soaking time.
- If the dish is too dry, add a little bit of water.
Food safety advice:
- Make sure to wash your hands and all utensils before cooking.
- Store the leftovers in the refrigerator to avoid spoilage.
Food history:
- Kuḷḷafila is a traditional Sri Lankan breakfast dish made with rice flakes.
Flavor profiles:
- The dish has a nutty and savory flavor with a hint of spice.
Serving suggestions:
- Serve hot for breakfast or as a snack.
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