Otara Gunewardene and Chef Publis Silva present ‘Osu Kutiya’, a culinary programme that focuses on recipes for delicious vegan dishes, prepared using the freshest and nutritious ingredients from the island.
Words Keshini de Silva
Fresh, nutritious and compassionate, the gastronomic journey by ‘Osu Kutiya’, is centred around these principles. Wellbeing begins in the kitchen, hence the programme has been named to reflect a transformation of the cooking space to promote healthy living. Presented by entrepreneur and thought leader, Otara Gunewardene together with Chef Publis Silva, an expert on traditional Sri Lankan cuisine, the programme has been inspired by the wholesome vegetables and fruits of the island and its culinary heritage.
The programme, in collaboration with Mount Lavinia Hotel, is founded on Otara’s mission to promote compassionate and cruelty-free gastronomy, which also appreciates the essence of Sri Lankan cuisine.
“Osu Kutiya is a programme that combines all that is close to my heart. To make people understand the suffering that we and the entire food industry puts animals through for the sake of food. Once you witness this suffering, it is difficult to unsee it. That is why I decided to promote cruelty-free vegan dishes that you can enjoy as well as receive the required proteins and nutrition,” says Otara Gunewardene.
On a backdrop of lively music, the pilot episode of Osu Kutiya, takes viewers through the bustling Mount Lavinia Pola (fair), introducing them to the concept of compassionate cuisine. Chef Publis guides Otara and the audience through the island’s prized leafy greens, precious spices, nutritious vegetables and nourishing fruit. With jovial, informative remarks from Chef Publis, the emphasis of the programme is on obtaining field-fresh ingredients. The subsequent episodes have focused on the preparation of traditional, healthy and cruelty-free Sri Lankan dishes, using these fresh, nutritious ingredients. She explains, “Sri Lanka has so many good things to offer. The superfood being spoken about globally such as jak fruit (kos) and moringa (murunga), grow in home backyards in Sri Lanka. Our vegetables and greens have medicinal properties that could be used for various ailments. We should not lose our amazing culinary identity and must urge people to eat the freshest food.”
Polpala Kanda (Porridge)
Ingredients
Polpala 250g
Red rice 100g
Coconut milk 100ml
Garlic 50g
Water 300ml
Ginger 10g
Salt to taste
Method
Wash polpala, pluck the leaves and blend with 100ml water.
Squeeze and strain to separate the juice (Liquid One).
Use the residue from squeezing and blend with coconut milk.
Squeeze the mixture, strain and separate juice (Liquid Two).
Boil red rice with ginger.
Remove ginger piece and blend the boiled red rice.
Get a pan on fire and mix boiled rice with Liquid Two.
Add Liquid One and mix for a little while.
Add salt to taste.
Wattaka (Pumkin) Cury
Ingredients
Pumpkin 250g
Chilli powder 02 tsp
Curry powder 02 tsp
Turmeric powder 02 tsp
Fried curry powder 03 tsp
Mustard 10g
Coconut oil 50ml
Chopped garlic 15g
Chopped onion 15g
Green chilli 10g
Garlic 10g
Fenugreek 10g
Tomato cubes 02 Nos
Sugar 01 tsp
Rampe (pandan)
Curry leaves
Method
Cut pumpkin into cubes (with the peel) and bake them.| Get a pan, add oil, allow to heat and add mustard. | When the mustard pops, add onion, rampe (pandan), curry leaves, garlic and cook until they are golden in colour. | Add turmeric powder, chilli powder, curry powder and fenugreek. | Then add coconut milk or a little amount of water. | Add tomato pieces and continue to cook. | Add the pumpkin. | Add a little sugar and lime juice. | Then add fried curry powder and mix well.
Watakolu (Ridge Gourd) Kebab
Ingredients
Watakolu 150g
Red onion 50g
Bell pepper 50g
Pineapple 100g
Salt
Chilli powder 10g
Black pepper 10g
Method
Cut vegetables into cubes.
Pierce them with a BBQ stick in a nice coloured arrangement.
Add salt, chilli powder and black pepper powder around the vegetable pieces.
Grill the kebabs.
Polos (Tender Jak Fruit) Bola Curry
Ingredients
Polos 500g
Rampe 50g
Curry leaves 10g
Big Onion 100g
Green chilli 10g
Turmeric powder ½ tsp
Chilli powder ½ tsp
Curry powder ½ tsp
Chickpea powder 3 tsp
Chopped garlic 15g
Coconut milk 250g
Oil to fry
Salt to taste
Lime juice to taste
Method
Boil polos and cut into pieces.
Add onion, green chilli, curry powder ¼ tsp, chilli powder ¼ tsp, chickpea powder ¼ tsp and mix the mash.
Make small balls and deep fry.
Curry Preparation
Sauté garlic, onion, curry leaves, rampe, curry powder, chilli powder and turmeric powder.
Add coconut milk and allow to boil.
Add fried polos balls.
Mix and serve.
