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.


Kichchadi (a green gram, rice and jaggery sweet)

Greem gram

We all have different uses of green grams. In srilanka my family havr around few ways on how we add green gram to out daily meals.
Mostly its consumed as a sweet dish.
One simple way we eat green grams is by boiling it with salt and water. Boiled green grams are served with katta sambol and some scraped coconut to give it a spiciness and treat those anti sweet tooth.
For those sweet thoothed we serve it with some coconut and crystal sugar which is then mixed and eaten. I prefer it with sugar as am a bit extra sweet thoothed. The green gram boiled water is also very tasty when drunk with a bit of sugar mixed in it. My mum says its healthy I bet with a bit less sugar.

Another way green gram is used in srilanka is by grinding it to a powder and adding some sugar, jaggery and some other stuff which am not quiet sure of, I will have to ask my grand mum and update you’ll on the recipe later. So it made into a halva sort of thing and cut into diamond shapes which is then dipped in a batter and deep fried. This is called mung kavum in sinhala and payaru paniyaram in tamil. We can call it green gram halwa in English :).
So this green gram halwa is widely available in srilankan food stalls and stores. These green gram halwas are specifically prepared during sinhala and tamil new year as a treat for the new year. In my granny’s family which comes from negombo they prepare this sweet during each festival and weddings to serve the guests. My mum love this sweet and so does my brother. We are all fans of this particular sweet.

The third way in which green gram is eaten is by making a Kichchadi.
Kichchadi is a dish with a combination of green gram, rice, jaggery, sugar, water and salt to taste. A few spices such as cinnamon and cardamon enhances the flavor. A pandan leaf added to it will raise your appetite.
This is a very sweet dish which is heavy and always consumed in a small quantity often during the evenings.

The last way in which I’ve tasted green gram is as a porridge. We never had it home made but there was a person selling these green gram porridge on a small cart near the mosque close to our house. I remember the good old days when I was a little girl of 12 I used to walk all the way to the place and buy the porridge and sometimes my dad would bring it for us after prayers. It was given to us in a small bag and would be very hot. Literally everyday we would buy it. It was so sweet and delicious.


1 cup green gram
1/4 cup rice
1/2 a cup grated/scraped jaggery
2 inch pandan leaves
2 teaspoon thick coconut milk
3 pods of cardamon
1 small piece about 1 cm cinnamon
Sugar as required
A pinch of salt
Water 4 cups

Cooking Instructions
1) wash the rice and green gram together.
2) Add the water, green gram, rice, jaggery, salt, pandan leaf, cardamon, cinnamon cook on a small pressure cooker for 15 minutes or until 5 whistles blow.
3) Always cook this according to time you think is requuired as each persons pressure cooker is different to the other and some might take longer or less time to cook each dish.
4) add more water if your pressure cooker will take longer or add less if it might take less time.
5) if you’re not sure about the average cooking time in a pressure cooker try using a rice cooker or a medium pot over gas stove which helps you check if the green gram is cooked or not.
6) Once the rice and green gram is cooked add some sugar as required and pour the coconut milk.
7)mix well and leave it closed to simmer.
8) Once the mixture gets thick and starts sticking to each other the dish is ready to be served.

Serve by scooping it on a dish.
Try it while its still warm and enjoy the aroma of the spices and pandan leaves, the sweetness of the jaggery and the slight crunchiness of the green gram.


Sooji Porridge




Sooji porridge

its sweet.

its delicious

its  a thick liquid porridge

we celebrate eid in sri Lanka with a breakfast of string hoppers or pittu or sometimes both and side dishes are basically milk gravy, chicken curry, beef curry, pol sambol and a sweet sooji porridge.

the sweetness of the jaggery and the aroma of the pandan leaves fill the dinning table leaving  us no patients to try it later rather encouraging to drink or eat it immediately by adding to a few extra string hoppers or pittu.




1/2  cup sooji

½ a jaggery

2 cups water

1 tbsp sugar (add more if required)

3 cardamon

1 tbsp thick coconut milk

Pinch of salt

a piece of pandan leaf


  1. In a medium sauce pan add water and mix the sooji and jaggery.
  2. Add salt, cardamon, pandan leaf and cook over low heat stirring occasionally till the sooji is cooked.
  3. Add sugar and coconut milk.
  4. Boil for a few minutes stirring continuously over a low heat.
  5. The mixture should be thick and the sooji should turn brown leaving no white uncooked sooji.
  6. Take off heat and serve with pittu or string hoppers.