Nutty Sri Lankan Prakhshala with Cashew Sauce
Experience a burst of Sri Lankan flavors with this nutty Prakhshala paired with a creamy cashew sauce. Perfect as a main course with aromatic spices and crunchy textures.
Preparation
Get these tasks done before you start cooking.
Preparing the Prakhshala Mixture
- 1
Combine ingredients
In a large pot, combine rice, lentils, shredded coconut, turmeric, and salt with 3 cups of water.
- 2
Cook the Prakhshala
Bring to a boil, then reduce heat to low, cover, and simmer until rice and lentils are cooked, about 20 minutes.
- 3
Fluff and cool
Fluff with a fork and let cool slightly.
Preparing the Cashew Sauce
- 1
Drain and blend
Drain the soaked cashews and place them in a blender.
- 2
Blend ingredients
Add coconut milk, curry powder, salt, and lime juice. Blend until smooth and creamy.
Tip: Make sure the cashews are fully soaked to achieve a creamy consistency.
- 3
Adjust seasoning
Adjust seasoning to taste.
Tip: Add a splash of water if the cashew sauce is too thick.
How to Make Nutty Sri Lankan Prakhshala with Cashew Sauce
Total time: 2 h · Yields 4 servings
- 1
Roasting Spices
Heat coconut oil in a pan, add cumin seeds, mustard seeds, curry leaves, and green chili. Sauté until fragrant.
- 2
Combining Nutty Mixture
Add cashews, peanuts, and raisins to the pan and stir until well combined with the spices.
- 3
Finalizing Prakhshala
Gently fold the nutty mixture into the cooked Prakhshala and mix well.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, you can prepare the Prakhshala and cashew sauce a day in advance; just reheat gently before serving.
Can I substitute the nuts?
Yes, feel free to substitute with almonds or pecans based on availability.
How can I make it spicier?
Add more green chilies or a pinch of chili powder to the spice mix.
Is this dish vegan?
Yes, it's completely vegan as it uses coconut milk and oil instead of dairy or animal fats.
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