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Prep Time15 minutes
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Cook Time30 minutes
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Serving2
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Serv Size1 bowl
I’m not a huge fan of plain cooked rice, so this simple yet flavorful variation always gets me excited. I first had it at home when my mom made it, and over the years, it’s become one of my personal favorites. The aroma and flavor are irresistible, especially when paired with maasi sambal, a classic Sri Lankan side made with coconut and maasi karuvadu (a type of dried fish). It’s an unbeatable combo that I look forward to every time.
If you’re looking for a vegetarian version, you can skip the maasi karuvadu in the sambal. Or, you can skip the sambal altogether and pair this rice with a fresh, hot chicken or mutton curry. It still tastes absolutely delicious. It’s a dish I make occasionally, but every time I do, I’m reminded why I love it so much.
Ingredients
For the Rice:
For the Sambal:
Directions
This dish is all about comfort and simplicity. The rich, aromatic rice paired with a spicy, savory sambal brings together flavor and tradition in every bite. Here’s how you can recreate this nostalgic favorite in your own kitchen.
Cook the rice: In a deep pot, cook the rice with the salt in coconut milk over medium heat. Stir occasionally to make sure it doesn’t stick to the bottom.
Add aromatics: Once the coconut milk begins to thicken and the rice is almost cooked through, stir in the cardamom powder, cloves, and ghee. Mix well to combine and let the flavors infuse.
Transfer to a pan: When all the coconut milk has been absorbed and the rice is done, transfer it to a greased pan.
Set and slice: Press the rice evenly into the pan, smoothing out the top. Let it cool slightly, then cut into squares or rectangles for serving.
Blend the sambal base: In a blender or mixie, coarsely grind all the sambal ingredients (except the oil, mustard seeds, and maasi karuvadu) until the texture resembles coarse breadcrumbs.
Temper the mustard seeds: In a non-stick pan, heat the oil and add the mustard seeds. Let them pop and release their aroma.
Sauté the sambal: Add the blended sambal mixture to the pan and sauté for about a minute, just until it's heated through. Be careful not to overcook. The coconut should remain juicy and fresh.
Add the maasi: Sprinkle in the maasi powder and gently mix it into the warm sambal.
Serve it up: Serve the paal soru warm with a generous side of maasi sambal.
Conclusion
This dish is a beautiful blend of simplicity and bold flavor. The richness of the coconut milk rice combined with the warmth of spices and the savory depth of the sambal makes it a timeless comfort food. Whether you’re enjoying it solo or with a hearty curry, this dish is all about flavor, comfort, and the joy of home-style cooking.
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