Review of Rice and Curry Meal with Chickpea Curry, Takkali Sambol, and Tempered Carrots at Mirisata by pdxveg

Served on a banana leaf, this varies week to week and always has a fabulous variety of flavors and textures. It’s also always gluten-free and soy-free by default. We had them add chick’n curry, which contains gluten and soy. This one had (clockwise from top):

Deviled Potatoes – chunks of potato stir-fried in coconut oil with onions, curry leaves, mustard seeds, and green chilies.

Chickpea Curry – chickpeas simmered in a coconut gravy with onions, green chilies, mustard seeds, curry leaves, and rampe.

Takkali Sambol – refreshing salad with sliced tomatoes, onions, green chilies, and lime juice.

Tempered Carrots – stir-fried in coconut oil with onions, curry leaves, garlic, green chilies, and mustard seeds.

Dahl – masoor dahl tempered with onion, curry leaves, cumin, and mustard seeds.

Pol Sambol – fresh grated coconut mixed with chilies, curry leaves, and lime juice.

Chick’n Curry – a spicy, smoky vegan 🐥 curry made with roasted spices, lemongrass, ginger, rampe, curry leaves, onions, garlic, and coconut milk (center).

Yellow Rice – basmati rice cooked with rampe, coconut oil, vegetable broth, and saffron (underneath).

Papadam - Crispy fried crackers made from lentil flour (not shown)

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