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Filtering by Tag: food

Kale & Coconut Mallung

Sonali Perera

Mallung in Sri Lanka means to "mix up" and typically mixes up shredded leafy vegetables, coconut, onion, chiles, spices and lemon. Mallung is usually served with every Sri Lankan meal which consists of rice and curries. My mother-in-law's kale and coconut mallung recipe is my favorite!


  • 1 bunch of kale, stems removed and leaves finely chopped
  • 1 red onion, chopped
  • 1 serrano chile, seeded and chopped
  • 1/4 teaspoon cumin
  • lime juice
  • generous grating of black pepper
  • 1/2 cup shredded coconut
  • salt and pepper to taste


  1. Heat oil in a skillet. Add onions and chile, stirring often until onions soften
  2. Add in the kale and cumin, and cook until kale is cooked through
  3. Add in the coconut, lime juice, salt and pepper and cook enough to heat through
  4. Serve hot or cold with rice and curry or by itself

Mint Chutney

Sonali Perera

Mint chutney (pudina ki chutney) is one of favorites when it comes to Indian sauces. This chutney is not only great for Indian cooking but also one of my favorites to use in American cooking. I use it as a dip for fries, pakoras, grilled meats and more, as a marinade for meats or as a spread on sandwiches (chutney & cucumber sandwiches are my favorite)! Here is my moms pudina ki chutney recipe...


  • 1 bunch of cilantro chopped (include the stems)
  • 1 bunch of mint with stems cut off
  • handful of peanuts (optional)
  • 1-2 cloves garlic
  • 1 serrano chile
  • 1 lemon
  • a pinch or two of ginger
  • salt to taste
  • sugar to taste
  • coconut (optional)


  1. Combine all the ingredients in a blender, adding little water and blend

  2. The lemon juice enhances the taste and keeps the chutney green

  3. Chutney will keep in fridge for a couple days or in the freezer for up to a month

I make a couple jars and keep them in the freezer. Add yogurt to the chutney and use it to marinade chicken overnight. Cook in on the grill and serve with rice, raita and a cucumber salad. 




Turmeric Latte...Really?!

Sonali Perera

Walk into all the trendy cafes in San Francisco and you can buy a turmeric latte for $7!! What the heck? Growing up, my mom would make me turmeric latte...aka Haldi Ka Doodh when I was sick, could not sleep or needed a pick me up. It is my moms go to Indian home remedy. Haldi ka Doodh is known to build immunity and fight against illnesses and is also well known in Ayurveda for its health benefits. Try my moms easy to make recipe below.

Turmeric Milk Recipe

- 1 cups milk
- 1 tsp turmeric powder or fresh grated turmeric
- Ghee
- Pinch of saffron, optional
- Honey or jaggery, optional

Heat the milk along with the spices/ingredients for 2-3 minutes. Add the sweetener if you want. Strain and drink.



The Khichadi Detox Bowl

Sonali Perera

Growing up, my mom would often make us Khichadi (kich-ah-ree), one of my favorite comfort foods. This simple mix of lentils, rice, vegetables and Indian spices was fed to us to bring us to health but little did I know that khichadi has many nourishing and cleansing benefits. It is considered one of the most healing meals in Ayurveda, because it balances all three doshas. Khichadi pulls toxins from your body, is high in protein and is extremely healing to your digestive tract and intestinal mucosa. Khichadi recipes vary depending on the region. Below is one of my favorite recipes. I enjoy it most with a spoon of ghee, yogurt and papadum. 

Serving size: 4 servings


  • ½ cup diced onion
  • 1 ½  tbsp olive oil or coconut oil
  • 1 tbsp grated ginger
  • 1 tbsp chopped garlic
  • 1 tsp whole mustard seeds
  • ½ tsp turmeric
  • ½  tsp cumin
  • ½  tsp coriander
  • 1 tsp curry powder
  • 1 small dried red chili pepper, crumbled (or half for less spicy)
  • ¾ tsp kosher salt
  • ¼ cup split mung beans or whole mung beans soaked over night
  • ½ cup brown or white basmati rice
  • 2 ½ cup water
  • 2 cups chopped vegetables ( like carrot, pees, celery, cauliflower, broccoli)
  • 2 tbsp chopped cilantro
  • squeeze lemon or lime
  • 1 diced tomato
  • spoon of ghee


  • In a medium pot, sauté onion in oil over medium high heat for 2-3 minutes.
  • Reduce heat to medium add ginger and garlic, and sauté a few minutes, until golden brown.
  • Add spices, pepper, salt and  stirring, toast for a few more minutes.
  • Add soaked mung beans and rice.
  • Add water and 2 cups chopped veggies bring to a good boil.
  • Cover. Turn heat to low, and let simmer for 20 minutes.
  • Check for doneness. Continue cooking for 5 to 10 more minutes if necessary. Some rice takes longer, and if you do not pre-soak your whole mung beans, you will need to add more water, which will change the recipe proportions and flavor…so try to soak if possible.
  • Once it is done, mix with ghee and top with fresh diced tomato and fresh cilantro and a pinch of salt and pepper, and a squeeze of lemon or lime.