{"id":102929,"date":"2022-10-30T14:21:54","date_gmt":"2022-10-30T14:21:54","guid":{"rendered":"https:\/\/websitedesigns.com.au\/elankanew\/?p=102929"},"modified":"2022-10-30T14:22:20","modified_gmt":"2022-10-30T14:22:20","slug":"ten-rice-dishes-of-the-moors","status":"publish","type":"post","link":"https:\/\/websitedesigns.com.au\/elankanew\/ten-rice-dishes-of-the-moors\/","title":{"rendered":"TEN RICE DISHES OF THE MOORS"},"content":{"rendered":"

TEN RICE DISHES OF THE MOORS<\/span><\/h1>\n

\"BIRYANI\"<\/p>\n

Source:<\/span><\/strong>Sailanmuslim<\/a><\/span><\/p>\n

The staple fare of the Moors of Sri Lanka is rice which is consumed with a number of curries or side dishes. The traditional Moorish dishes given below figure on special and festive occasions.<\/span><\/div>\n
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BURIYANI<\/b><\/span><\/div>\n
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A favourite rice dish which figures prominently in Moorish feasts is the\u00a0buriyani<\/i>, a rich and delectable dish that has its origins in Moghul India. The term itself is of Indian origin and seems to have derived from the Hindustani\u00a0biryani<\/i>.<\/span><\/div>\n
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The dish is evidently an old one, for Abul Fazl in his 16th century treatise on Moghul polity, Ain-I-Akbari gives\u00a0biryan\u00a0<\/i>as a meat dish made from sheep with ghee and spices such as saffron, pepper and cuminseed. He also mentions a rice dish known as\u00a0Duzdbiryan\u00a0<\/i>made of rice, meat and ghee. In later times, by the early part of the nineteenth century or before,\u00a0biryani\u00a0<\/i>had come to refer to a specific rice dish. Juffur Shurreef in his Qanoon-e-Islam or the Customs of the Moosulmans of India (1832) refers to\u00a0Birreeanee\u00a0<\/i>as comprising of a dish of boiled rice scattered over fried meat which is then sprinkled over with onions and spices with a little ghee then poured on to it. The term\u00a0biryan\u00a0<\/i>from which\u00a0biryani\u00a0<\/i>derives is a Persian loan in Hindustani literally meaning \u2018fried, roasted, broiled, parched, grilled\u2019.<\/span><\/div>\n<\/div>\n
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Buriyani is usually made with fragrant b\u0101smati rice cooked in ghee with meat (usually beef or chicken) and potatoes, spiced with various condiments, scented with rose water and coloured yellow with colouring. It may also be embellished with green peas, cashew nuts and raisins. Accompaniments or side dishes include roasted chicken or chicken curry, an assorted curry made of liver, carrot, peas and cashew nuts, a date and onion pickle known as\u00a0acchar\u00a0<\/i>and a mint sambol made of mint leaves, green chillies, scraped coconut, garlic and ginger, all ground together to form a thick paste known as\u00a0puduna samba<\/i>l. Also commonly consumed with the buriyani are slices of pineapple which gives zest and helps in the digestion of this heavy meal. The buriyani served at important functions such as weddings are generally partaken from a\u00a0sahan\u00a0<\/i>or\u00a0savan<\/i>, a large metal platter, by a group of six seated around it.<\/span><\/div>\n
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The dish appears to be a relatively recent introduction from the subcontinent. The first to mention it seems to be Elsie Cook in her book A Geography of Ceylon (1931). She says \u201cTheir mode of cooking rice, with sultanas and fat, making a dish called\u00a0burriana<\/i>, has become characteristic in Ceylon\u201d. In an earlier notice, an advertisement placed by Kamal Pasha Hotel of Maradana in 1923 and published in The Crescent magazine of October1923 we read of \u2018buriyani rice\u2019 and \u2018fried fowls\u2019 being offered by the hotel, suggesting that the dish would have been introduced from India for commercial purposes and that it was only later that it gained currency as a domestic dish.<\/span><\/div>\n<\/div>\n
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KALIVIRUNDU SORU<\/b><\/span><\/div>\n
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In the olden days, until about the 1930s or thereabouts, it was not buriyani that was the common festive meal, but rather what was known as\u00a0Kalivirundu Soru<\/i>, a rice dish prepared with ghee and various condiments such as cinnamon and embellished with pieces of pineapple, cashewnuts and raisins. Side dishes included potato, mutton curry,\u00a0kaliya\u00a0<\/i>prepared with brinjals and ash plantains, fried beef or chicken and\u00a0achar (pickle)\u00a0<\/i>or a chutney known as\u00a0bulacchan\u00a0<\/i>prepared with tamarind, chillie, sugar, vinegar and onions tempered in ghee.<\/span><\/div>\n
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The term\u00a0kalivirundu soru<\/i>\u00a0used to denote this rice dish appears to derive from the Tamil\u00a0kali\u00a0<\/i>\u2018joy, mirth, delight\u2019 and\u00a0virundu\u00a0<\/i>\u2018feast, banquet\u2019 which would suggest that the dish was only prepared on very special occasions. The dish is still prepared on certain occasions like weddings, particularly in the rural areas.<\/span><\/div>\n<\/div>\n
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NEISORU<\/b><\/span><\/div>\n
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Neisoru\u00a0<\/i>or \u2018ghee rice\u2019 is made by cooking rice in ghee, coconut milk and a variety of spices and condiments such as red onions, garlic, ginger, cinnamon, cardamoms, screwpine leaves (Pandanus latifolia) and curry leaves (Murraya koenigii). Its traditional accompaniment is mashi sambal, a blackish sambol prepared by frying separately in coconut oil red onions, maldive fish, green chillies, pandanus and curry leaves and adding to it powdered chilli, lime juice and salt before mixing it well. Some Eastern Moor folk are also in the habit of pouring over boiled rice freshly heated liquid ghee obtained from the cow (pasu nei<\/i>) or buffalo (eruma nei<\/i>). Such rice, taken with red onions and green chillies is said to make a most palatable meal.<\/span><\/div>\n
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KIDU SORU<\/b><\/span><\/div>\n
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Yet another well known rice meal is the\u00a0Kidu\u00a0<\/i>or\u00a0Kiduvu Soru<\/i>, a rice menu traditionally comprising of cooked samba rice, a curry known as\u00a0total\u00a0<\/i>( a composite curry made with pumpkin, breadfruit, plantains, sweet potato, red onions and maldive fish), beef curry, mango curry and shredded and cooked jakfruit prepared similarly to the\u00a0kos maellum<\/i>\u00a0of the Sinhalese.<\/span><\/div>\n
Today however the rice, beef and mango curry which figures in any ordinary\u00a0kidu\u00a0<\/i>is commonly supplemented with potato curry, lentil curry and\u00a0kaliya\u00a0<\/i>(a composite curry made of brinjals and ash plantains) while the\u00a0total\u00a0<\/i>and jakfruit may be omitted. The distinguishing feature of this meal is that it is placed in woven coconut leaf receptacles from which it takes the name of\u00a0kiduvu<\/i>. It is commonly consumed during the Ramazan month after the breaking of the fast and often distributed at kandooris held at the shrines of Muslim saints.<\/span><\/div>\n<\/div>\n
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KETTU SORU<\/b><\/span><\/div>\n
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Kettu Soru<\/i>\u00a0is especially prepared by Galle folk and consists of rice, lentils,\u00a0kaliya<\/i>, potato curry,\u00a0karuvadu poricchi<\/i>\u00a0(fried dry-salted fish),\u00a0pilako\u1e6d\u1e6da poricchi<\/i>\u00a0(fried jak seeds),\u00a0batala poricchi<\/i>\u00a0(fried sweet potato),\u00a0eracci poricchi\u00a0<\/i>(fried beef),\u00a0eracci manga<\/i>\u00a0(mango chutney),\u00a0min ticchi<\/i>\u00a0(fish cooked to a thick gravy),\u00a0amuku mutta<\/i>\u00a0(boiled and fried egg),\u00a0pilaka shundal<\/i>\u00a0(shredded and cooked jakfruit) and\u00a0tenga shundal<\/i>\u00a0(a yellowish grated coconut and turmeric sambol). This rice meal is packed in a packing made of plantain leaf, hence the name of\u00a0kettu\u00a0<\/i>or \u2018packeted\u2019 given to it.<\/span><\/div>\n
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KOPPATTU SORU<\/b><\/span><\/div>\n
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The folk of the Eastern areas such as Akkaraipattu and Palamunai once knew of a form of packeted rice known as\u00a0koppattu soru<\/i>\u00a0made from the\u00a0koppattu\u00a0<\/i>or fibrous sheath covering the emerging leaf of the Areca palm (kamuhu maram) though it may still be made on occasion.<\/span><\/div>\n<\/div>\n
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The cream-coloured sheet so obtained would serve as a receptacle for rice and a rather dry curry known as\u00a0shundal\u00a0<\/i>by being folded over so that the two ends meet before being rolled from both sides to form a knot at the top. The\u00a0shundal\u00a0<\/i>which accompanies the boiled rice might be leaves such as\u00a0tirai\u00a0<\/i>or\u00a0ponnangani\u00a0<\/i>(Alternanthera sessilis) or\u00a0pavakka\u00a0<\/i>(bitter-gourd) cooked with scraped coconut, red onions and green chilies, or it might even be pieces of\u00a0kanja eracchi\u00a0<\/i>(dried beef) mixed with red onions and green chilies. The leaf is said to have imparted to the rice so packed a most pleasant aroma. It was especially consumed by agricultural workers in the fields and pregnant women to whom it was regularly supplied.<\/span><\/div>\n
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PAL SORU<\/b><\/span><\/div>\n
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Pal Soru literally means \u2018milk rice\u2019 and is similar to the\u00a0kiribat\u00a0<\/i>of the Sinhalese and\u00a0pukkai\u00a0<\/i>of the Tamils. It is prepared by cooking rice in coconut milk, which when left to cool forms into a cake of firm consistency which is then cut into square- or diamond-shaped pieces. It is usually consumed at feasts given when a girl attains age or the day before the wedding.<\/span><\/div>\n
The\u00a0Pal Soru<\/i>\u00a0of the Eastern Moors which is likewise prepared by boiling rice in coconut milk has traditionally been of the consistency of a pudding and not so firm as in the case of the Moors of the Western parts of the island. Furthermore, such Pal Soru when prepared for religious functions such as mawloods has traditionally been made of cow\u2019s milk (pasu-paal<\/i>) instead of coconut milk.<\/span><\/div>\n<\/div>\n
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TENGA SORU<\/b><\/span><\/div>\n
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The Moors of Jaffna knew of milk-rice which they called\u00a0Tenga Soru<\/i>\u00a0(Coconut rice), a rice meal prepared with a copious quantity of coconut milk. It was consumed at festive occasions such as weddings, mawloods, kattams and other functions along with\u00a0attarecchi\u00a0<\/i>or mutton curry, a composite curry known as kaikari made by cooking together brinjals and ash plantains and a soup known as\u00a0milahu-tanni\u00a0<\/i>prepared with garlic, turmeric, pepper etc. This meal is said to be still prepared by Jaffna Moors domiciled in other areas, though not as frequently.<\/span><\/div>\n
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TANNI SORU<\/b><\/span><\/div>\n
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The Moors of the Eastern Province commonly prepare what is known as\u00a0Tanni Soru<\/i>\u00a0(Water rice) which is prepared from the rice left over from the previous night\u2019s cooking. Such rice is mixed with water and left overnight after which it is mixed with red onions and green chillies. Also known as\u00a0Palan Soru\u00a0<\/i>(Old rice), it is often taken in the mornings.<\/span><\/div>\n<\/div>\n
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KARACCHA SORU<\/b><\/span><\/div>\n
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It happens that the rice found roasted at the bottom of the pot from the previous night\u2019s cooking, known as\u00a0tinja soru<\/i>\u00a0(Burnt rice) is mixed with curd, sugar and bananas or woodapple and taken as a relish during or after meals. In this case it becomes\u00a0Karacca Soru<\/i>\u00a0(Mixed rice) or simply as\u00a0Karaiyal\u00a0<\/i>(the noun form of\u00a0karacca\u00a0<\/i>\u2018mixed\u2019).<\/span><\/div>\n
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This rice dish is often taken for breakfast and makes an invigorating meal. It may also happen that on certain occasions such as the pre-dawn meal during the month of Ramadan (sahar) the slightly sour cream white pulp of the\u00a0Kinnam palam<\/i>\u00a0(Sonneratia acida) is added to this rice and curd mixture to give it zest.<\/span><\/div>\n<\/div>\n
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TEN RICE DISHES OF THE MOORS Source:Sailanmuslim The staple fare of the Moors of Sri Lanka is rice which is consumed with a number of curries or side dishes. The traditional Moorish dishes given below figure on special and festive occasions. BURIYANI A favourite rice dish which figures prominently in Moorish feasts is the\u00a0buriyani, a […]<\/p>\n","protected":false},"author":3,"featured_media":102930,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"aside","meta":{"footnotes":""},"categories":[20],"tags":[48973,48974,48976,48977,48975],"class_list":{"0":"post-102929","1":"post","2":"type-post","3":"status-publish","4":"format-aside","5":"has-post-thumbnail","7":"category-articles","8":"tag-buriyani","9":"tag-karaccha-soru","10":"tag-kettu-soru","11":"tag-neisoru","12":"tag-tanni-soru","13":"post_format-post-format-aside"},"yoast_head":"\nTEN RICE DISHES OF THE MOORS<\/title>\n<meta name=\"description\" content=\"The staple fare of the Moors of Sri Lanka is rice which is consumed with a number of curries or side dishes. 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