இனிய புத்தாண்டு நல்வாழ்த்துக்கள்! සුභඅලුත්අවුරුදක් වේවා! Wishing you a prosperous and happy Sri Lankan New year!
(or, more precisely as people these days tend to clarify – a Sri Lankan Buddhist and Hindu New Year)
A key dish made today is either Kiribath or Pongal. Other snacks made at my home are Paruthithurai vadai, Murukku and Seeni ariyatharam.
Paruthithurai Vadai
Murukku
Seeni Ariyatharam
I have requested several friends to share the recipe of a dish that they have made for today in their homes and will be able to hopefully share them (particularly that of kavum, kokis etc) soon here.
In the meantime, I invite you to my short story collection “Waves” book promotion on the Amazon Kindle store. The book can be freely downloaded during the ongoing promotion till 15th noon (Sri Lankan time).
A Taste of Sri Lankan cuisine 
A very happy new year Ahila 🙂
Thank you, Sonal! 🙂
Happy New Year! I’ll check the book out!
Thank you, Margherita! 🙂
Happy New year Ahila. is this similar to Vishu in kerala? And congrats on your book. Will check it out sometime.
It must be similar, Indu, because after all this is a Hindu/ Buddhist festival so there must be commonalities across countries. I think this is the most celebrated festival and holiday season in Sri Lanka as many families tend to observe the traditions/ rituals.
Happy New Year! 🙂
I’ll check out your book soon.
Thank you, Ronit 🙂 Look forward to your feedback.
Happy New Year, Ahila!
Thank you, Aruna 🙂 and wishing you the same as well1
Wishing you a wonderful Happy New Year Ahila, full of joy and happiness. I will check the book 🙂 The Murukku reminds me Zalabiya (very popular sweet in Algeria)!
Thank you, Linda 🙂 We do have another sweet that actually looks and would taste more like zalabiya and the jalebi (Indian) called pani walalu (or honey bangles/ coils).
Hi: This may have been posted a hundred times, apologies if it has, but how do you make steamed atta flour?
One can buy steamed atta flour from shops, if available. However, if you would like to start from scratch, then simply use a steamer and steam the raw atta flour for 15 to 20 mins. If you do not have a steamer, then you could try a makeshift one by wrapping a clean cloth over the top of a saucepan half-filled with water. Put the atta flour on top of the cloth and cover with the saucepan lid.
Thank you!