“There is no way that the Aluth
Avurudu ought to be treated casually,” States Mr Anura Dewapura, General
Manager of MLH. Just as the whole world exalts Christmas, Avurudu is as
significant as ever and it is unique to Sri Lanka. MLH has taken this very
seriously and now ushers in the Avurudu with a Kalu Dodol mixing. On 9th April 2012,
the first ever Avurudu Mixing Celebration within the premises of MLH occurred
to usher in Avurudu. The initiative was taken by the team at MLH under the lead
of the General Manager, Mr Anura Dewapura. “We always create a trend for the
industry to highlight what is essential to the industry hence this is yet
another.”
Kaludodol was chosen since it
typifies Sri Lanka as it shows the shared cultures which is the essence of Sri
Lankan living and the popularity of the sweet treat is everyone’s favourite in
a Avurudu Table. Introduced to Sri Lanka by the Malays who migrated to Sri
Lanka. It is made with coconut milk, jaggery, and rice flour, and is sticky,
thick and sweet. It normally takes up to 8-9 hours to cook dodol. From the
start till the end of the cooking process, the dodol must be constantly
stirred in a big wok. Pausing in between would cause the dodol to burn and that
will spoil the taste and aroma. The dodol is completely cooked is when it is
firm, and doesn’t stick to your fingers when you touch it.
No comments:
Post a Comment