The Avurudu Table a Celebration of Tradition and Taste

April is that time of year Sri Lankans anticipate the dawn of the Sinhala and Tamil New Year. It is a sacred season of unity for all ethnicities as we partake, or respectfully observe our communities following traditional rituals interwoven in deep meaning, preparing us for the challenges and joys of the new season ahead. However, it is the Avurudu table adorned with a variety of sweetmeats and other delicacies that we look forward to indulging in, the most, and sharing with friends, during this special holiday. If you’re looking to set the table this Avurudu and don’t know where to start, here are a few famous and delicious recipes to try!

Words: Ronali Moonemalle Goonetileke

Milk Rice

Ingredients 

• 2 cups Kekulu Rice 
• 3 ¾ cups Water
• 400 ml Thick Coconut Milk 
• 2 tsp Salt

Method

• Wash the rice well, drain the water, and place it in the rice cooker.
• Pour the water in, add in 1 tsp of salt, and let it cook.
• Stir in the rest of the salt into the coconut milk until fully dissolved. 
• Once the rice is cooked, add the coconut milk. Do not wait for it to cool.
• Start mixing well using a large spoon until everything sticks together. If you get the scent of raw coconut milk, continue to cook it for about 2 – 3 more minutes.
• Thereafter, transfer the rice to a dish of preference, and shape it with a spatula. Press it down, and shape it around the corners firmly so the rice sticks together after it cools down. However, traditional milk rice is served on a banana leaf, so if you have access to one, the milk rice would sit beautifully against the backdrop of green. 
• Cut into square shapes with a sharp knife.
• Enjoy with curry and lunu miris, or simply with a generous sprinkling of sugar.

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