๐๐ญ๐๐ซ๐ญ ๐๐จ๐ฎ๐ซ ๐๐๐ฒ ๐ฐ๐ข๐ญ๐ก ๐๐ฎ๐ซ๐๐ค๐ค๐๐ง ๐๐ข๐ญ๐ญ๐ฎ – ๐ ๐๐ซ๐ข ๐๐๐ง๐ค๐๐ง ๐๐ซ๐๐๐ค๐๐๐ฌ๐ญ ๐๐จ๐ญ ๐ญ๐จ ๐๐ข๐ฌ๐ฌ! Traditional Coking
๐๐ญ๐๐ซ๐ญ ๐๐จ๐ฎ๐ซ ๐๐๐ฒ ๐ฐ๐ข๐ญ๐ก ๐๐ฎ๐ซ๐๐ค๐ค๐๐ง ๐๐ข๐ญ๐ญ๐ฎ – ๐ ๐๐ซ๐ข ๐๐๐ง๐ค๐๐ง ๐๐ซ๐๐๐ค๐๐๐ฌ๐ญ ๐๐จ๐ญ ๐ญ๐จ ๐๐ข๐ฌ๐ฌ! Traditional Coking
Start your day with FOOD to brighten up your MOOD!
Today, let’s celebrate a true traditional favourite: Kurakkan Pittu — a wholesome, earthy, and ancient grain dish that has nourished Sri Lankans for generations.
Kurakkan (Finger Millet) is a super grain grown mainly in the dry zone of Sri Lanka. It's packed with nutrients and gives you long-lasting energy — no wonder our ancestors loved it!
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Ingredients:
• 25g Kurakkan flour
• 25g Rice flour
• 30g Grated coconut
• Salt (to taste)
• Enough water to mix
Method:
1. Mix kurakkan flour, rice flour, and a pinch of salt in a bowl.
2. Add water little by little and mix using your fingers until it becomes a soft, crumbly texture (not a dough).
3. Fold in the fresh grated coconut.
4. Steam the mixture in a pittu mould until cooked and fragrant.
5. Serve hot with coconut milk and onion sambol (lunu miris).
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If you’re visiting Sri Lanka, make sure to taste Kurakkan Pittu at least once.
It’s not just breakfast — it’s a cultural experience, a taste of our rural heritage, and pure comfort on a plate.
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To explore the culture, nature, and true authenticity of Sri Lanka.
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© ๐๐๐๐ ๐๐ฑ๐ฉ๐ฅ๐จ๐ซ๐ ๐๐ซ๐ข ๐๐๐ง๐ค๐ ๐ฐ๐ข๐ญ๐ก ๐๐ฆ๐ข. ๐๐ฅ๐ฅ ๐ซ๐ข๐ ๐ก๐ญ๐ฌ ๐ซ๐๐ฌ๐๐ซ๐ฏ๐๐. ๐๐จ ๐ซ๐๐ฎ๐ฌ๐ ๐ฐ๐ข๐ญ๐ก๐จ๐ฎ๐ญ ๐ฉ๐๐ซ๐ฆ๐ข๐ฌ๐ฌ๐ข๐จ๐ง.
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