Kiribath Kadale Maluwa

Introduction

Kiribath, also known as milk rice, is a traditional Sri Lankan dish served during special occasions and festivities. The dish signifies new beginnings and is synonymous with prosperity and good fortune. Paired with chickpeas in a delectable curry known as Kadale Maluwa, this meal becomes a fusion of rich cultural heritage and flavor.

History of Kiribath

Kiribath holds a sacred place in Sri Lankan culinary tradition, often the centerpiece of any auspicious occasion including Sinhala and Tamil New Year. It symbolizes fertility and wealth, owing to the creamy richness imparted by the coconut milk. Paired with spicy curries, Kiribath offers a sumptuous balance of flavors.

The Significance of Kadale Maluwa

Kadale Maluwa, a chickpea curry, is adored for its complex yet comforting flavors. It is heavily infused with traditional Sri Lankan spices and often served as a nutritious accompaniment to Kiribath.

Ingredients

For Kiribath

• Rice - 2 cups
• Coconut Milk - 1 1/2 cups
• Water - 3 cups
• Salt - to taste

For Kadale Maluwa

• Chickpeas - 1 cup (soaked overnight)
• Coconut Milk - 1 cup
• Onion - 1, sliced
• Garlic - 3 cloves, minced
• Ginger - 1-inch piece, grated
• Turmeric Powder - 1/2 teaspoon
• Coriander Powder - 1 teaspoon
• Cumin Powder - 1 teaspoon
• Curry Leaves - a sprig
• Mustard Seeds - 1/2 teaspoon
• Dried Red Chilies - 2
• Salt - to taste
• Oil - 2 tablespoons

Preparation

For Kiribath

1. Wash the rice thoroughly in several changes of water until the water runs clear. This helps remove excess starch from the rice, ensuring that the cooked rice grains are separate and fluffy.
2. In a large pot, combine the washed rice with 3 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, covered, for about 15 minutes or until the rice is tender and the water is absorbed. Use a cooking timer to ensure accuracy.
3. Once the rice is cooked, add the coconut milk and salt to the pot. Stir well to combine.
4. Continue to cook the mixture on low heat until it thickens further and the coconut milk is fully absorbed. This might take another 5-10 minutes. Again, be vigilant with a cooking timer.
5. Transfer the cooked milk rice to a flat serving dish. Use the back of a spoon or a spatula to smooth the top, and cut into diamond-shaped pieces before serving.

For Kadale Maluwa

1. Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter.
2. Add the onion slices, garlic, and ginger to the pan. Sauté until the onions are translucent.
3. Add the curry leaves and dried red chilies, sautéing for an additional minute to release their aromas.
4. Stir in the turmeric powder, coriander powder, and cumin powder. Cook for another minute to toast the spices.
5. Add the soaked chickpeas to the pan and mix well with the spices.
6. Pour in the coconut milk and add salt to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, until the chickpeas are tender and have absorbed the flavors. Use a cooking timer to monitor this step.
7. Adjust the seasoning as necessary and remove the pan from heat.

Enjoying Kiribath Kadale Maluwa

Serve the rich and creamy Kiribath alongside the spicy Kadale Maluwa for a comforting and flavorful meal. It's best enjoyed warm, presenting a harmonious blend of spicy and mild flavors. This dish is often served with Sambol, a spicy coconut relish, which enhances the overall taste profile with its tanginess.

Whether celebrating a special occasion or just seeking warmth in a bowl, Kiribath Kadale Maluwa offers both comfort and tradition in every bite.