Théthanni තේதண்ணி

21/09/2026

புளி கஞ்சி/puLi kanji (sour porridge) made Trincomalee style by our brother in law. I had it for the first time and loved it! 🥰

Jaffna, or rather Point Pedro, puLi kanji, which my family is used to, looks different but serves the same purpose and has the same nutritional value. We use red parboiled rice, red chillies and tamarind juice. It looks a reddish brown in the end.

This version uses white raw rice, green chillies, coconut milk and lime juice, which is added at the end.
We have puLi kanji when we have a cold or flu, to help clear the sinuses. It also doubles up as a meal when you don’t feel like eating rice and curry or something heavy. It is spicy (with chillies and peppercorns) and tangy, with lots of herbs (murunga leaves, garden herbs, coriander, curry leaves, etc.) and vitamin C from tamarind or lime - hence the milky white colour.

Both versions have a handful of rice, manioc and beans added to provide carbohydrates and protein.

18/09/2026

09/09/2026

17/08/2026

I learned this eggless banana bread recipe from Hannah Fennell Gellman many years back. I have been making it the exact same way ever since ❤️

14/08/2026

What a sweet name in English! ❤️
වැල් පෙනෙල (Welpenela) / முடக்காகத்தான் (Mudakkaththaan)

14/08/2026

Fine dining = tiny portions with huge price tags.
One of the saddest equations we’ve created. 😢

Even sadder is when Sri Lankan, Indian and other cuisines with a tradition of eating well and serving generous portions are reduced to tiny portions; broken down into individual elements when they are traditionally eaten mixed together to bring out the flavours; and yet still can’t command the high prices of Western fine dining. 😏

Trevor Noah explains how wealth shifted from having more food... to...