Sri Lankan Peegudhu

Sri Lankan Peegudhu Recipe - A Flavorful Dish with Liver, Aromatic Spices, and Coconut Milk

Region / culture: Sri Lanka | Servings: 4

Introduction

Sri Lankan Peegudhu is a traditional dish that is bursting with flavor and spices. This dish is made with tender pieces of liver cooked in a rich coconut milk gravy, infused with aromatic spices and herbs. It is a popular dish in Sri Lankan cuisine and is often served with rice or bread.

History

Sri Lankan Peegudhu has been a staple in Sri Lankan cuisine for generations. It is a dish that is often made for special occasions and gatherings. The combination of tender liver and creamy coconut milk creates a unique and delicious flavor profile that is loved by many.

Ingredients

450 g of liver
0.5 tsp of salt
0.25 tsp of black pepper
150 ml of water
3 tsp of vinegar
25 g of onion
6 cloves of garlic
3 cardamom pods
3 cloves
25 ml of lime juice
1 cinnamon stick
0.25 tsp of chile powder
1 tsp of paprika
1 tsp of fennel seeds
25 g of coriander
25 g of cumin
50 ml of oil
sprigs of curry leaf
0.5 stem of lemon grass
275 ml of thick coconut milk

How to prepare

Wash the liver and place it in a pan with vinegar, pepper, and water. Cook for 5-8 minutes. Drain the liver from the pan and, when cool, remove the skin and cut it into 1 cm cubes.
Slice the onion, crush the garlic, and powder the cardamoms and cloves.
Place the liver in a bowl and mix in the cardamoms, cloves, lime juice, cinnamon stick, chili powder, paprika powder, fennel powder, coriander powder, and cumin powder. Leave to marinate for 30 minutes.
Meanwhile, heat the oil and fry the onion, garlic, curry leaves, and lemongrass. When the onion has turned golden brown, add the liver, marinade, and coconut milk. Stir well.
Cook for a further 10 minutes, then discard the cinnamon stick and serve immediately.

Variations

You can add vegetables such as bell peppers or green beans to add more texture and flavor to the dish.
For a spicier version, increase the amount of chili powder or add fresh green chilies.
You can also substitute the liver with chicken or beef for a different twist on the dish.

Cooking Tips & Tricks

Make sure to marinate the liver for at least 30 minutes to allow the flavors to fully develop.

- Be careful not to overcook the liver, as it can become tough and chewy.

- Adjust the amount of chili powder to suit your spice preference.

- Use fresh curry leaves and lemongrass for the best flavor.

Serving Suggestions

Sri Lankan Peegudhu is best served hot with steamed rice or bread. It can also be enjoyed with roti or naan.

Cooking Techniques

The key to making a delicious Sri Lankan Peegudhu is to marinate the liver and allow the flavors to develop. Cooking the liver in coconut milk creates a rich and creamy gravy that is full of flavor.

Ingredient Substitutions

If you are not a fan of liver, you can substitute it with chicken or beef. You can also use light coconut milk for a lower-fat version of the dish.

Make Ahead Tips

You can marinate the liver ahead of time and store it in the refrigerator until you are ready to cook. This will help to save time when preparing the dish.

Presentation Ideas

Serve Sri Lankan Peegudhu in a decorative bowl garnished with fresh coriander leaves and a sprinkle of paprika. You can also serve it with a side of sambal for an extra kick of flavor.

Pairing Recommendations

Sri Lankan Peegudhu pairs well with a refreshing cucumber salad or a side of pickled vegetables. It also goes well with a cold glass of lassi or iced tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over low heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

Each serving of Sri Lankan Peegudhu contains approximately 350 calories.

Carbohydrates

Sri Lankan Peegudhu is a low-carb dish, with only a small amount of carbohydrates coming from the spices and coconut milk.

Fats

The main source of fat in this dish comes from the coconut milk and oil used for cooking. It is a rich and creamy dish that is high in healthy fats.

Proteins

Liver is a great source of protein, making this dish a protein-packed meal. It is important for muscle growth and repair.

Vitamins and minerals

Liver is also rich in vitamins and minerals, including iron, vitamin A, and vitamin B12. These nutrients are essential for overall health and well-being.

Alergens

This dish contains coconut milk, which may be an allergen for some individuals. It is important to check for any allergies before consuming.

Summary

Sri Lankan Peegudhu is a nutritious and flavorful dish that is high in protein and healthy fats. It is a great option for those looking for a hearty and satisfying meal.

Summary

Sri Lankan Peegudhu is a delicious and flavorful dish that is perfect for a special occasion or a cozy night in. The combination of tender liver, aromatic spices, and creamy coconut milk creates a unique and satisfying meal that is sure to impress. Enjoy this traditional Sri Lankan dish with your family and friends!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I had just returned from a trip to Sri Lanka. The sights, sounds, and flavors of the country had left a lasting impression on me, and I was eager to recreate some of the delicious dishes I had tried during my travels.

One particular dish that stood out to me was Peegudhu, a traditional Sri Lankan dessert made with coconut milk, rice flour, and jaggery. I had been lucky enough to try it at a small roadside cafe in Kandy, and I knew that I had to learn how to make it myself.

I spent weeks searching for the perfect recipe, asking locals and scouring cookbooks for any hints or clues that would help me recreate the dish. Finally, one day, while wandering through a bustling market in Colombo, I stumbled upon an elderly woman selling fresh spices and herbs.

I struck up a conversation with her, and as we chatted, I mentioned my quest to find the perfect Peegudhu recipe. Her eyes lit up with recognition, and she beckoned me to follow her to a small stall tucked away in the corner of the market.

There, she pulled out a tattered old recipe book, its pages yellowed with age and stained with spices. She handed it to me with a smile, saying that it had been passed down through generations of her family and contained all the secrets to making the perfect Peegudhu.

I poured over the pages, taking in every detail and committing the recipe to memory. The ingredients were simple, yet the process was intricate and required patience and precision. I knew that I had found the missing piece to my culinary puzzle.

Armed with the recipe, I returned home and set to work in my kitchen. I gathered fresh coconut milk, fragrant jaggery, and delicate rice flour, carefully measuring out each ingredient and following the instructions in the recipe book to the letter.

As the Peegudhu simmered on the stove, filling my kitchen with the warm, sweet aroma of coconut and jaggery, I felt a sense of pride and accomplishment wash over me. This dish was more than just a dessert; it was a piece of Sri Lanka that I could now recreate and share with my loved ones.

When the Peegudhu was finally ready, I served it to my family with great anticipation. Their eyes widened in surprise as they took their first bite, savoring the rich, creamy texture and the subtle sweetness of the jaggery.

"It tastes just like the one we had in Kandy!" my husband exclaimed, a smile spreading across his face. My heart swelled with pride, knowing that I had successfully captured the essence of Sri Lankan cuisine in my own kitchen.

From that day on, Peegudhu became a staple in our household, a dessert that we would enjoy on special occasions and lazy Sunday afternoons alike. It was a dish that brought back memories of my travels to Sri Lanka and the kind woman in the market who had shared her family's recipe with me.

To this day, whenever I make Peegudhu, I can't help but think of that warm summer day in Colombo, the scent of spices in the air, and the sense of wonder and discovery that comes with exploring new culinary traditions. And I am grateful for the opportunity to continue learning and growing as a cook, always seeking out new recipes and flavors to add to my repertoire.