Home cooking attempt — Watalappam from scratch

I spent an afternoon making Watalappam from scratch following a traditional recipe. Getting pandan right was the main challenge — it's not as straightforward as it looks. The warming with cinnamon result was rewarding once I got it right.

Maldive fish is a uniquely Sri Lankan ingredient with no close equivalent elsewhere. I served it with king coconut water as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Watalappam yourself gives you a new appreciation for what goes into it at a restaurant.