In our meals daily we have a variety of porridge, some are spicy and some are sweet. The easiest of them all is oats porridge which we usually have it sweet and sometimes dip a bread and eat.
Oats porridge is not only easy to prepare but cooks fast.
● Add a few sticks of cinnamon to give it a cinnamon flavor.

Kurakkan porridge know as white mullet flour is also another porridge which is prepared sweet and also eaten by dipping a slice of roasted bread.
We generally add a beaten egg and cook it for a healthier version.

Rice flake porridge is another yummy breakfast favourite also prepared sweet and often eaten by dipping a bread. It’s also prepared by adding a beaten egg for a healthier version.
Jaggery is added to give a color and kithul jaggery is often known as a rescue for those sugar conscious people. It tastes different too.

Rulang kanji also known as semolina porridge can be prepared sweet or spicy as you prefer. Add some juice of molakia or gottukolla for a green and healthy porridge and serve with dates or jaggery. The sweet version of this porridge is often thickened and presented as a dessert.

Payasam is very common in india and is served as a dessert after lunch. We prepare a sweet porridge with sago and often have it with some pittu or string hoppers for breakfast and sometimes with a coconut roti for dinner. Mainly its a festive porridge in my opinion and jaggery is added to give it a color while some cinnamon and cardamom act as flavor enhancers.

One other porridge often cooked plain and can be eaten spicy or sweet is the one and only rice porridge. Yes the rice is completely cooked and smashed, while thick and thin coconut milk is added to make it a porridge. Generally white raw rice is the main ingredient while a few cloves of garlic, ginger and some fenugreek is added to give it some flavor. This porridge is served with a spicy sambol, left over gravy or a devilled fish for a spicy version, while its served with dates or a piece of jaggery for a sweet porridge. Either way the porridge tastes delicious. You can add some gottukolla juice or molakia juice for a green porridge. You
Can mix in a tempered onion to create an appetite from the aroma and hide the garlic smell.



Achcharu, A craving for something salt and spicy

The first time I heard of the achcharu kadey I was so excited and happy as I can enjoy my favourite snack and fruit with peace. Wondering what am talking about? Yes, achcharu is available all over in Sri Lanka for a very nominal price and its so delicious.  The only reason for me to be happy is that now I can eat my favourite achcharu without any confusion.  The achcharu sold in ordinary stalls doesn’t guarantee cleanliness but the achcharu kadey is a part of the good market and sells all items prepared in a clean way and follows the health ministry standards.
All items are served with gloves on and kept closed that’s what makes me enjoy my achcharu peacefully.
Ok now are you impatiently screaming whats achcharu???
It’s just fruits served with some salt and chillie powder. Sometimes a bit of pepper powder makes it more spicy. Mangoes, wood apple, star fruit, gooseberry, nelli and pomelo are some fruits used to make achcharu.
It has been a favourite amongst Sri Lanka’s and I remember the joy of having an achcharu day in school and the days we enjoyed achcharu after school and during the interval at our school canteen.

I was waiting for several weeks since I heard of the achcharu kadey with anxiety to try the different fruits available at their store. It was at the British school in Colombo Christmas fair that I bought the achcharu. It was packed in beautiful cups with a lid and served with a spoon. I was so mesmerised on the fruits they had and how they served. Very pleased to have spent at the achcharu kadey stall and is awaiting to revisit very soon.
Keep up the good work achcharu kadey.