Bedum // Sri Lankan recipe filmed in a village house made of mud // Fried curly noodles with peanuts

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk reduces calories while maintaining a creamy texture.

turmeric

🥗Healthier: curry powder

💰Cheaper: saffron

Curry powder provides similar flavor with a lower cost.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder and more affordable.

black mustard seeds

🥗Healthier: yellow mustard seeds

💰Cheaper: poppy seeds

Yellow mustard seeds are easier to find and less pungent.

Rinse rice under cold water until water runs clear.

Soak rice in water for 30 minutes, then drain.

Heat coconut milk in a pot over medium heat until warm.

Add pandan leaves and salt to the coconut milk, stirring well.

In a separate pan, sauté onions, garlic, and ginger until fragrant.

Add green chilies, curry leaves, and black mustard seeds; cook for 2-3 minutes.

Combine the sautéed mixture with the coconut milk.

Add drained rice to the coconut mixture, stirring to coat.

Cover and cook on low heat for 20-25 minutes until rice is tender.

Remove from heat and let sit for 5 minutes before fluffing with a fork.

Serve with lime juice and sugar for added flavor.

Cooking Techniques

Spice Level:

Allergens