Today is a very special day at my home. It is my mother’s birthday.

After quite some time away from the kitchen, I decided to bake something today and as my mother is a snacker, made a vegan date and walnut loaf and some granola bars.

The recipe I am sharing today is a special treat from Jaffna that my mother made earlier this week. This dish is a special breakfast or dessert dish from north Sri Lanka and made from rasavalli kilangu or purple yam (dioscorea alata).

purple yam

 Rasavalli Kilangu Kool/ Purple Yam Porridge

Time taken: 20 mins

Serves 3

Ingredients:

• Rasavalli kilanku/ purple yam – 1 small
• Thin coconut milk – 1 cup
• Sugar – 2 or 3 tbsp
• Salt, a pinch

Method:

1. Clean and peel the yam and then chop it up roughly.
2. Cook the yam with 3 cups of water. Once the water dries up, lightly mash the boiled yam.
3. Add 1 cup of thin coconut milk.
4. Add 2-3 tbsp of sugar and a pinch of salt to the porridge.
5. Let the porridge simmer till the liquid  thickens.
6. Serve warm.

Recipe source: Raji Thillainathan.