For some reason there seem to be a lot of “K” words in Sinhala, especially when it comes to vegetables.
Food is an important part of the culture of Sri Lanka, and discovering some of the more exotic fruits and vegetables and how they are prepared has been a joyful experience I’ve shared with my friends – and sundry farmers and stallholders – these last twenty years.
Since I became a blogger, my cataloging has become more methodical and a while ago I was surprised to find I had a little collection of “K” vegetables which I put aside to make into a post when Frizz’s Flickr Comments reached Tagged “K”. What to do? This week I’m supposed to be finalising the ‘for sale’ lists and taking measurements and photographs, deciding how much I can ask for the sofas and the lovely old Jaffna Chest that I can’t take out of the country because of its’ ebony inlay … but I can’t forsake the “K” veggies!
Kessel Muwa – the flower pod of the banana – always treated as a vegetable
Karapincha – a pretty small tree of the Murraya family than which there is no smell more redolent of the Sri Lankan kitchen – especially of it being roasted, or flash fried to be served as a crispy accompaniment, as one might do parsley.
Karawila – bitter gourd, an acquired taste perhaps, but absolutely delicious fried and made into a tangy symbol with sweet red onions and tomatoes … the hairy little green balls of the header shot are a different variety of karawila called Thumba.
Kohila Ala – a water-loving root vegetable with spectacular spear-shaped leaves on softly barbed stems, and large tuberous roots.
Kathuramurunga Mal – The large fleshy white flowers of the kataramurunga tree (the leaves of which are famously used in Jaffna prawn curry, or Mo’s kakuluwo (crabs) curry
Kadju – fresh, crunchy cashew nuts have a slightly milky flavour and are refreshing to eat, as is, if you see a woman shucking them at the flower market, but really, they make the king of vegetable curries – a white curry of kadju with fresh green peas.
Kankung – Ipomea aquatica – water spinach, morning glory – absolutely delicious as a stir fry, no matter what name you give it!
and last, but not least, the green rice and garlic soup known as Kola Kanda – green eats, traditionally served at breakfast (or pre-dawn at the monasteries) can be prepared from any number of greens. A little like the Italians, Sri Lankan housewives love to collect fresh herbs and grasses from the veggie patch to prepare this delicious soup.
Fantastic, exotic post. I have been completely absorbed and have been left wishing for a Sri Lankan curry. Wonderful
Some South Indian restaurants make a stab at Sri Lankan cooking 🙂
Now this was and is a great share… love finding out about other lands plants… thank you…
It’s wonderful to share these things bulldog – especially with others who enjoy the incredible diversity of the world of edible plants 🙂
I learned some wonderful things from your post today. Beautifully photographed as well.
BE ENCOURAGED! BE BLESSED!
Thanks Francine! It’s great sharing our worlds this way. 🙂
Definitely exotic and intriguing foods.
I’ve been so lucky to have had a really good cook as a friend – she showed me how to make a few basic recipes when I moved into my first ‘home’ here, and from then on every trip to the market has been an adventure. I was amazed the other day to eat something new and I’m sure when I go up to Jaffna next week there will be a whole new repertoire for me to draw on!
It’s interesting how Sri Lankan call the vegetable known as Kangkung in Indonesia, Kankung. By the way I always wonder how banana flower pod tastes like, and I love bitter gourd, especially when it’s fried with shrimps and chili.
Yes, it’s fascinating how some things turn up in many places, with many names. In Vietnam and Cambodia Kangkung/Kankung is called (in English!) morning glory. I can imagine bitter gourd with shrimps and chilli must be wonderful – the smoky bitterness of the gourd and bite of the chilli offset by the sweet shrimps must be like an explosion in the mouth!
different names but these are all my fave! specially banana blossoms and kangkung. what a yummy post 🙂
How do you cook the banana blossoms kz?
Such an assortment of foods I’ve never seen before — well, that’s not entirely correct. About 2 weeks ago in an Indian market, I saw Kessel Muwa, though none of us had the slightest idea of what to do with them. Even though I now know, I think I’ll wait until I can find them professionally prepared before I “try this at home.” I’m not that brave. 🙂
I know what you mean, especially as you have no flavour memory in your brain to gague whether you’re doing it right!
Delicious post! Love it 🙂
🙂
I don’t know how I missed this but it sure made me hungry! 😉
A bit different to He Who’s chips, eh? 🙂
It is incredible how many different things are in the world…I love this choice…Culture is not only made of language, history or religion…But food and drink as well…!!!! Great!
My friend Mo and I are going up to Jaffna next week – I’m excited by the different flavours I’ll come across up there 🙂
I think I would enjoy trying most of those.
There’s nothing scary there Scott, you’re right 🙂
my mouth is watering just looking at the photos … all so delicious and stunning to look at especially with the blue and white bowls … S is studying the photos of kessel muwa so i think we might be trying that one soon, and i will look up a recipe for kola kanda, since i so love bitter greens … sumptuous feast thanks meredith!
Oh goody – love the idea of you two giving some of these a go! I know you’ll love the kola kanda 🙂
oh wow, these are beautiful (not to mention yummy) photographs. i am so glad to learn a lot of new vegetables (and dishes!) through your post.
Thanks Myra. I hope next time you see some of these veggies at the market you’ll enjoy knowing how they might be cooked!
The colors and textures look amazing! I wish we could sample the taste through our computers!
The absence of sensory data is a great downfall, isn’t it? I wonder, in 50 or 100 years, whether the internet will be able to simulate things like touch, and smell!
I think I could probably live quite happily eating the Sri Lankan K food diet… and it would hurt me either, to do so 😉
Perhaps a few more than just the K repertoire, EllaDee – but yes, the range of vegetables in everyday diets here is exciting and makes it very easy to adopt an almost 100% local diet (though I do miss cheese … ). 🙂
Its a real thrill to see so many exotic veggies that I’ve never tried!
Thank the stars it’s dinner time 🙂
MMMMmmmm …. yum!!!! All of the dishes and veggies look delicious.
An interesting post with great photos.
Ah, yes, I’m sure someone like you with your appreciation of vegetables would enjoy a few of these “k” veggies 🙂
Amazing array of exotic (well to me) K veggies! 🙂
What a brilliant idea for the K challenge! I am surprised that none of the names are similar to the Tamil! The curry leaf called Karawepille here, comes closest. Kadju is more like the North Indian Kaju!! Thanks for the Sinhala lesson Meredith:-D
What a colourful post….I feel rather hungry now….wonderful!
Kessel Muwa – the flower pod of the banana – always treated as a vegetable – we do not know this in Germany, interesting! tastes sweet?