The actual cuisine of Sri Lanka is a treasure of exotic flavours and varying textures, many of which use ingredients foreign to the palates of those in the west. The colourful and nourishing Rasavalli Kilangu Kool, or purple porridge, is one such culinary treasure. More than just a different colour, this delicious meal gets its purple colour from the purple yams, also known as water yams or ube, which is a vegetable many tropical regions use. The yam offers an excellent choice of a healthy and tasty food product because of the high levels of fibre, vitamins, and antioxidants. You can have purple porridge as a novel dessert, a wholesome snack, or a cosy morning.
Ingredients
- 1 small Rasavalli Kilangu, or purple yam.
- 2 cups of water.
- 1 cup of fresh or canned coconut milk.
- 1 tablespoon of sugar or jaggery.
- A small amount of salt.
- 1 teaspoon finely grated coconut (for garnish).
They come together to give a thick texture of porridge of one’s desire while still maintaining the key components required to make this kind of special porridge.
Image Credit: Freepik
Preparing The Purple Yam
Start by preparing the main ingredient of Rasavalli Kilangu Kool, purple yam. To ensure consistent cooking, peel the yam and cut it into little cubes. Make sure the yam cubes are completely submerged in the water when you put them in the saucepan. Put the water on medium-high heat and bring it to a rolling boil. Cook until the yam is soft and easily mashed, about 15 to 20 minutes. A cube pierced with a fork can be used to check doneness; if it comes off easily, it's done. After cooking, remove any extra water and let the yam cool a little. The cubes should then be moved to a mixing dish and smoothed out.
Cooking The Porridge
It's time to cook the porridge now that the purple yam has been mashed. Mash the yam and add two cups of water to a clean saucepan. Over medium heat, bring the mixture to a moderate boil. Stir often to produce an equal consistency and avoid sticking. At this point, you can add more water if you'd like your porridge thinner. After the blend is boiled, reduce heat and gradually add the coconut milk to it, stirring the mixture occasionally. Cook, stirring often, for a further 5-7 minutes or until the porridge thickens to your preferred consistency. Add sugar or jaggery to make it sweeter. The sweetness level can also be reset up depending on one’s preference. If necessary, taste and adjust the salt or sweetness. Note that authentic Rasavalli Kilangu Kool is usually more sugary. When the consistency and flavour are to your liking, turn off the heat and allow it to cool slightly before serving.
Serving And Variations
This purple porridge is a popular breakfast and comfort food option in Sri Lanka. Usually served warm in bowls, it occasionally has more coconut milk drizzled on top for extra richness. Even though the classic recipe tastes great on its own, you may customise it to your liking by trying other toppings and additives. For extra texture, add some crushed nuts or toasted sesame seeds. For an aromatic twist, add a dash of cardamom or cinnamon. For a cool contrast, serve with fresh tropical fruits like bananas or mangos. On top of the warm porridge, add a spoonful of vanilla ice cream if you want to turn it into something special.
Image Credit: Freepik
Useful Tips:
- For the finest flavour and texture, choose purple yams that are ripe and fresh.
- Silky smooth porridge can be obtained depending on how much coconut milk you want to add or remove.
- Warm rasavalli kilangu kool is best served warm with cinnamon or a dollop of ghee.
- For a variety of flavours, add different toppings like chocolate shavings, sliced banana, or mango.
- Sweet potatoes can be used in place of purple yam, but the taste and colour will be different.
But that’s not all; Rasavalli Kilangu Kool takes you on a great journey through Sri Lanka and its food. Savour the rich flavours and vivid hues of this purple porridge while reaping the healthy advantages it offers to your table!