Palusami

Palusami is a delicious Sri Lankan dish made with tender coconut leaves and vegetables. To cook this meal, you’ll need:

Ingredients:
– 15 tender coconut leaves (approximately 40 cm long)
– 2 medium tomatoes, chopped
– 2 cups of fresh green beans or a similar vegetable, cut into 3 cm pieces
– 1 cup sliced red onions
– 1/4 teaspoon turmeric powder
– Salt and pepper to taste
– 2 tablespoons cooking oil (coconut oil is preferred)

Recipe:

1. Clean the coconut leaves by rinsing with water, then gently scrape off the hard surface using a knife or the back of your fingernails. Cut off any tough edges or damaged parts.

2. Soak the cleaned coconut leaves in warm water for about 15 minutes to soften them up slightly. Drain and pat dry with paper towels.

3. In a large pot, heat cooking oil over medium heat. Add onions and cook until they become translucent. Add tomatoes and green beans, stirring occasionally.

4. Season the vegetables with turmeric powder, salt, and pepper to taste. Cook for 5 minutes or until the vegetables soften slightly.

5. One by one, gently place the coconut leaves over the vegetables, ensuring that the tender parts are facing downwards towards the cooked vegetables. Fold the edges of the leaves into the pot to seal in the moisture and prevent them from drying out.

6. Cover the pot with a lid and let it cook for about 10 minutes or until the coconut leaves turn dark green and become soft, but not mushy. Check occasionally to ensure the leaves don’t burn by gently pressing on their surface.

7. When cooked, remove the lid, gently lift the palusami using tongs and place on a serving plate. Serve immediately with rice or as an appetizer for your meal.
   

   Prompt

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   Negative prompt

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   Text model: neural-chat

Image model: PixelAlchemy

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