Inspired by the island’s gastronomic traditions and native ingredients, Osu Kutiya returns with dishes promoting nutrition that is both delicious and cruelty free. Entrepreneur and thought leader, Otara Gunewardene and Chef Publis Silva of Mount Lavinia Hotel provide inspiring dishes made with the freshest produce available in the island.
Words Keshini De Silva
The latest recipes feature Waraka, the nation’s much-loved fruit that is rich in minerals, vitamins and flavour. You can also learn how to prepare a delicious vegan Compittu, inspired by the popular Sri Lankan children’s game. Of tongue-tingling goodness is ‘Thambun Hodi’, a dish that has passed through the Sri Lankan kitchens for generations as a cure for sore throats, fever and indigestion. Leveraging on the island’s bountiful produce – many of which have received international acclaim as superfoods, Osu Kutiya encourages everyone to adopt a healthier and considerate lifestyle.
Bell pepper in mixed colours 50g
Cooked rice 500g
Chopped onion 20g
Chopped garlic 20g
Salt to taste
Corn oil 30ml
Crushed pepper 15g
Turmeric powder 30g
Heat the oil in a pan.
Add all ingredients except rice and sauté for 15 minutes.
Finally add rice and mix well.
Fill an empty coconut shell with the mixture.
Flip it onto a plate similar to a Compittu, and serve.
Waraka Rividi Saladaya (Ripe Jackfruit Salad)
Rividi (skin of seed) 100g
Chilli pieces 10g
Lime juice 15ml
Corn oil 25ml
First remove the tamarind seeds and put the tamarind in a bowl.
Then add chilli pieces, salt, corn oil and lime juice.
Leave the mixture aside for about 10 – 15 minutes.
Chop the waraka and rividi into small pieces.
Mix with the tamarind dressing prior to serving.
Sliced carrot 500g
Diced Bombay onion 2
Cubed tomatoes 2
Rampe (pandan leaves) 5g
Curry leaves 5g
Chilli pieces 20g
Crushed pepper 10g
Turmeric powder 20g
Coconut oil 15ml
Deep fry the sliced carrot.
Heat the oil in a pan, add in all the other ingredients
and stir fry. Finally add the carrot and mix well.
Simmer on a slow fire for around 10 – 15 minutes.
Thambun Hodi (Sri Lankan Rasam Gravy)
Curry leaves 10g
Sesame oil 25ml
Salt to taste
Boiled dhal water 1l
Mix all ingredients together and boil with dhal water.
Stir in sesame oil and serve.