Entree: Sri Lanka – Jaffna Tamil Cuisine – வீகன் யாழ்ப்பாண கறி ➤ Vīgan Yāḻppāṇam Kaṟi (Spicy Jaffna-style coconut vegetable curry seasoned with roasted curry powder, curry leaves, and tamarind)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 2 tbsp (30 ml) coconut oil
- 1 tsp (5 g) mustard seeds
- 1/4 tsp (1 g) fenugreek seeds
- 10 fresh curry leaves
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 4 cloves garlic, minced, approx. 12 g
- 1 inch (2.5 cm) piece fresh ginger, minced, approx. 10 g
- 2 tbsp (15 g) Jaffna curry powder or roasted Sri Lankan curry powder
- 1 tsp (5 g) turmeric powder
- 1/2 tsp (2.5 g) red chili powder or to taste
- 1 cup (240 ml) thin coconut milk
- 1 cup (240 ml) thick coconut milk
- 1 tbsp (15 ml) tamarind paste dissolved in 1/4 cup (60 ml) warm water
- 1 lb (454 g) mixed firm vegetables (eggplant, potato, drumstick/moringa pods), cut into 1-inch (2.5 cm) pieces
- 1 cup (150 g) pumpkin or squash, diced
- 1 tomato, chopped, approx. 4 oz (115 g)
- 2 green chilies, slit lengthwise
- 1 tsp (5 g) salt or to taste
- 1 tbsp (15 ml) fresh lime juice
- Chopped cilantro for garnish

Instructions

1. Heat coconut oil in a heavy pan over medium heat until shimmering; add mustard seeds and fenugreek seeds and fry until mustard seeds begin to pop and fenugreek turns golden, about 30 seconds.
2. Add curry leaves and sliced onion; sauté until onions are soft and starting to brown, about 6–8 minutes. Stir in garlic and ginger and cook 1–2 minutes until aromatic.
3. Add Jaffna curry powder, turmeric, and red chili powder; cook, stirring constantly, 1–2 minutes to bloom the spices without burning.
4. Add the mixed vegetables, pumpkin, chopped tomato, and slit green chilies; toss to coat with the spiced onion mixture.
5. Pour in thin coconut milk and the tamarind water, bring to a gentle simmer, cover, and cook until vegetables are tender, about 15–20 minutes depending on pieces.
6. Uncover, stir in thick coconut milk and salt; simmer 3–5 minutes more to meld flavors, do not boil vigorously after adding thick coconut milk.
7. Remove from heat, stir in lime juice, adjust salt and acidity to taste. Garnish with chopped cilantro and serve hot with steamed rice, pol roti, or appam.