We are having a formal dinner. String hoppers, meat curry, egg rulang, papadams, potato curry. Alice’s date chutney, seeni sambol, mallung and brinjals and iced water. All the dishes are on the table and a good part of the meal is spent passing them around to each other. It is my favorite meal – anything that has string hoppers and egg rulang I eat with a lascivious hunger. For dessert there is buffalo curd and jaggery sauce – a sweet honey made from coconut, like maple syrup but with a smokey taste. – Ondaatje
For my last Running in the Family post, I wanted to explore Sinhalese food since I truthfully didn’t recognize half the foods in the above passage.
While hoppers are like thin, crispy pancakes of rice flour and coconut milk made in a bowl-shape (which look really incredibly delicious), string hoppers or idyyappam are steamed and springy in texture. Their name is fairly evident once you’ve compared the two types of hoppers.
Egg rulang is a scramble of eggs and sliced onions. Papadums I have actually had before but never learned the name of! They are thin and disc-shaped, typically made from a black gram flour or a variety of other materials like lentil, chickpea, or rice flours. A typical variety I’ve had include ground black pepper and garlic.
Now, I’m not sure what Alice’s date chutney is like, but this chutney recipe is sweet and tangy with ginger and red chili spices.
Seeni sambol is a sweet caramelized onion relish that, like what I’ve been learning about Sri Lankan food, comes with a punch of spices.
Mallung, also called mallum, is a dry dish of cooked chopped greens and coconut. One version with kale is shown below. Brinjals are what we know as eggplants!
Finally for dessert, a buffalo curd with jaggery sauce is like a yogurt and honey mix.