#sri lankan recipes

[xclowniex]

So exited for my package to arrive this week!!!!

It's my partner's birthday in March and he's has gone on a few times about this Sri Lankan dessert he loves called Kokis.

I haven't made it for him before as it requires a specific tool however I ordered it and am going to make a practice batch which will be tested by my coworker who is also Sri Lankan to make sure I made it correctly before I made it for my partner's birthday.

It's been my new years resolution to learn Sri lankan recipes and so far I've made Pol roti, Pol toffee, black pork curry, tumeric tempered potatoes, rice with the traditional seasonings and aluwa. I've also made two fusion dishes, sri lankan style Tuna pasta and sri lankan style potato and egg salad.

The potato and egg salad was mainly an excuse to make a fuck ton of the tempered potatoes as that shit is sooo fucking good

If anyone wants to see the kokis when I make please do let me know.

[fattributes]

Jaffna Sodhi

[waheedarehman]

i made the sri lankan mango and red onion salad from this video for dinner tonight and it was the highlight of my day (besides my new haircut). mix together a mango cut into cubes (mine was a bit overripe) with red onion, finely chopped green chillies and half a squeezed lemon. chill for about 10-15 minutes and serve. i wanted to add some chopped cilantro on top too but we were all out of those :(

[ravigunz]

Easy Chicken Kottu Recipe: Sri Lankan Street Food

Walking down Colombo’s busy streets, you smell spices and sizzling roti everywhere. The sound of metal spatulas on hot griddles means Chicken Kottu is being made. This dish was always there for me, bringing joy and comfort. Now, I want to share my simple Chicken Kottu recipe with you. You can make this tasty street food at home. Key Takeaways Chicken Kottu is a beloved Sri Lankan street food…

[ah0yh0y]

Craving food but not what’s in the house or like I don’t have to make it

I just want someone to cook with me

[nicolexgoodwin]

Potato - Spicy Slow Cooker Potatoes This large batch of spicy potatoes is a filling side dish that is simple to make in a slow cooker. It is adapted from an old Sri Lankan recipe.

[limitlessspice]

Amazing Sri Lankan Ambarella Curry

A brief introduction to Ambarella Curry

Ambarella Curry is one of the popular traditional Curries of Sri Lanka. Ambarella fruit / June plum is used to make this Ambarella Curry. This Ambarella Curry is special because of its taste. Because this curry has both a sweet and sour taste, therefore, this Ambarella Curry is a popular dish among everyone, young/adult/old. Let’s see how to make this Ambarella Curry easily.

What is this Ambarella saying?

Ambarella is a fruit that grows in the tropical climate of Sri Lanka. It is also known as the June plum. It is a small-sized green fruit. As I mentioned earlier, this Ambarella is special because of its sweet and sour mixed taste. Therefore, the food made from this Ambarella adds a very delicious and unique flavor. Like the Ambarella Curry that we make today, Ambarella can be used to make many delicious dishes like Ambarella chutney and Ambarella sauce.

Ingredients for making Ambarella Curry

Ambarella Fruit 200g

Suger 4 tbsp

Mustard Seeds 1/2 tsp

Fenugreek Seeds 1/2 tsp

Garlic

Onion

Green Chili

Cinnamon

Cloves

Cumin

Cardamom

Rampe

Turmeric Powder

Curry Powder 2 tsp

Chili Powder 1 1/2 tsp

Salt

Water

How to make Ambarella Curry step by step

First, peel the Ambarella and wash it.

Place a pan on the stove and add some oil to it.

Once the oil is hot, add a tablespoon of sugar to it.

After the sugar dissolves well, add Mustard Seeds and Fenugreek Seeds to it.

When it comes to fry, add garlic to it and temper it.

When garlic tempers, add Onion, Green Chili, Cinnamon, Cloves, Cumin, Cardamom, and Rampe.

When the mixture tempers, add Turmeric Powder, Curry Powder 2 tsp, Chili Powder 1 1/2 tsp, and Salt and mix.

Now add the chopped Ambarella and mix.

Now add about a cup of water to this Ambarella mixture and cook for about 10 minutes with a lid closed.

After 10 minutes, add the remaining 3 tablespoons of sugar and cook for another 5 minutes with a lid closed.

The ambarella’s crisp texture and tropical zing make it a favorite among those who seek bold and adventurous flavors. In this introduction, we’ll delve into the characteristics, uses, and cultural significance of the ambarella fruit, inviting you to explore the culinary possibilities it holds and discover why it’s a treasured gem in kitchens around the world. Get ready for a journey into the heart of a fruit that’s as flavorful as it is fascinating!

Nutrition of Ambarella Fruit taken to make Ambarella Curry

Ambarella Fruit has many nutritional benefits. Some of them are given below.

1. Rich in Vitamins: Ambarella is a fruit rich in essential vitamins including vitamins A, B, and C. It helps support immune function, healthy skin growth, and overall vitality.

2. Antioxidant Boost: Reduces the risk of chronic diseases as it is full of antioxidants.

3. Dietary Fiber: Ambarella is the perfect solution if you are concerned about the fiber in your food. Fiber aids in digestion, thus helping to maintain a healthy digestive system.

4. Low in Calories: Ambarella is low in calories and very helpful in weight control.

We have previously shared with you many ways to make a delicious recipe like this. Below is how to make such Recipes.

Best Sri Lankan Potato Curry

Delicious Sri Lankan Chicken Curry

Best Sri Lankan Parippu Curry

Best Jackfruit Curry Recipe

Authentic Sri Lankan Eggplant Curry Recipe

[cherelled]

Recipe for Spicy Slow Cooker Potatoes This big batch of spicy potatoes, modified from an old Sri Lankan recipe, is a tasty side dish that's easy to prepare in a slow cooker.

[rovingmusicologist]

Almond Sherbet Recipe This delightfully cool and smooth almond drink is called a 'sherbet,' but it's a favorite sweet and milky beverage to serve for Ramadan in the evenings in Sri Lanka. 1 drop green food coloring or as desired, 3/4 cup white sugar, 7 1/3 cups water, 2 cans sweetened condensed milk, 1 teaspoon almond extract

[michaelnaghtenshanks]

Sri Lankan Chicken Curry This Sri Lankan chicken curry recipe is hot and full of flavor from tamarind, roasted spices, and coconut milk. Serve with basmati or jasmine rice.

[fattributes]

Sri Lankan Potato Curry

[littlegreenchilli]

Karawala: A Delicious Sri Lankan Delicacy You Need to Try

Alright guys, this is my absolute favourite Sri Lankan dish to have with rice. It's crispy, crunchy, and bursting with flavour.Plus, it's easy to make and can be stored for later enjoyment. Give it a try and impress your friends and family with new flavours!

[amathslutsguidetofandom]

No Excuses

PAIRINGS: Simon "Ghost" Riley x Wife!Sri Lankan!Reader

WARNINGS: HEAVY FLUFF, Simons a fucking simp for the missus, good food :)

SOME INFO: 'Avurudda' means 'New Year', and Kottu and Appa are some famous Sri Lankan traditional food

WORD COUNT: 1,484

ENJOY!

"Yes, Amma. Yes, I cleaned the house like you told me to," you confess softly to your Sri Lankan mother, a tender smile gracing your lips as you recall the gentle encouragement she always provided.

Avurudda season has arrived, a time when the essence of your Sri Lankan heritage fills the air with warmth and nostalgia. In homage to your roots, you meticulously prepared your home, ensuring every corner gleamed with the promise of new beginnings. 

And with a sense of reverence, you sought out a traditional Sri Lankan lamp online, a beacon of light to guide you through the festivities of the new year

When you married Simon, Your parents hesitated, their reservations echoing the unspoken fears of marrying outside your culture lingered in your heart

Yet, can they really blame you?

You fell in love with the Lieutenant while you were a techie for one of the TF-141 missions. The mission was primarily automotive, so the team, especially Simon, heavily relied on you. You didn’t think that you had it in you to thaw the ice around the Lt’s heart, but to him, you were his solace, his light.

In the steady rhythm of time, Simon's heart quietly yielded to the gravity of your presence, each day etching deeper into the stone of his resolve, sculpting a silent monument to the unyielding strength of his love for you.

After a few tense debriefs, he finally had the courage.

From the tension of your first encounters to secret touches, which morphed into silent kisses behind closed doors. Your both grew needing the other, the love you have for him and him, you, just became heavier in the depths of your hearts.

Soon, you moved into his flat. And a year later, you’re sleeping next to the love of your life with a gold band on your finger and his last name after your first.

Your parents soon backed off when they realized how much Simon cared for you and you for him.

Your mother's voice breaks you out of your reverie.

"Have you seen the recipes I’ve sent you, the Kottu and the Appa ones?" Your Amma questions, and you tilt your head back and close your eyes. "Yes, Amma, I did. Haven’t I told you that already?"

-----

You hear the door open as you sauté some vegetables the way your mother said to, in her recipe.

"Love? Are you here?" you hear the gruff voice of your husband through the entrance hall of your home.

You holler that you’re in the kitchen.

With a gentle embrace, Simon enfolds you in his arms, his touch igniting a spark of warmth that spreads through your body like wildfire. You lean into his embrace, relishing the comfort of his touch as he buries his face in the crook of your neck, inhaling the sweet scent of your skin. "Hi, handsome," you whisper softly, your voice a tender caress that lingers in the air between you.

Simon grunts out a laugh and hugs you tighter, "missed you, love."

You both stand in silence, letting Simon take you in.

"Have you brought the things I asked you to?" you whisper gently, switching off the heat of the stove. Simon nods, "it was tricky to find them, but I managed to."

 Simon finally releases you and goes to grab the paper bags from the table near the door and places them on the kitchen counter.

You smile at him and give a little squeeze to his bicep and dig through the bag. "Great, everything is here, thanks babe," you lay out everything and start to cook your Kottu. You start chopping up the fresh thin, soft rotti until it's the right size.

You feel Simon peek over your shoulder and then go back to the pot and get a whiff of the food you made already. "Jesus, love. It smells incredible," he leans against the kitchen counter watching you chop the last of the rotti and throw the shredded fine bread into your pot.

You inhale deeply, "well, it's Avurudda. Sri Lankan new year." You say sheepishly, as you throw a glance at your husband over your shoulder.

Simon’s eyes go wide and he nods slowly, "I see." He rubs a hand over his chin and takes in the information you just gave him. He pieces everything together and scolds himself for not remembering, "love, I'm sorry I didn’t know."

You chuckle and shake your head, "honey, it’s fine, really." Simon shakes his head, "I should remember my wife’s cultural holidays. No excuses, love." You pout at Simon beating himself up, "hey, I know what can make you feel better."

He looks up at you confused and raises a brow. "I bought a Sinhala lamp, could you help me set it up?" you smile at him as he nods eagerly before you finish your sentence. You give him the instructions and show him the package that came in this afternoon. "Alright, I’ll get on with it," he whispers, rubbing a hand on your lower back and kissing your temple.

You smile and finish your work in the kitchen.

-----

Simon sets the table and you plate the food. 

Then you sit down to enjoy the meal you've prepared together, the flickering light of the candles casts a warm glow over the table, bathing you both in its gentle embrace. 

Now he sits in front of you and looks at the crispy Appas and delicious looking Kottu sitting between the both of you.

"Alright, so. This is Kottu, it's basically pieces of thick paratha or rotti, cooked with veggies and shredded chicken. It’s my ultimate favorite dish," you point at the plate of food, and talk animatedly.

You don’t see the subtle smile on your husband's face as he sees you talk passionately, and he opens a file in his mind and files in the information that Kottu is your favorite meal. You then point at the crispy upside-down domes.

“These are Appas, or Hoppers, they are amazing with chicken curry," you point at the curry you made a little while ago, "alright that’s it, dig in! And, Suba aluth avurudak weva, mage rattaran.” Simon has learned a little Sinhala for you since you first got married, and he translates your words in his mind.

Happy new year, my darling.

-----

As you and Simon delve into conversation about your respective days, you both begin to enjoy your meals. With each bite, you savor the taste of home, the flavors of your heritage filling your senses with a sense of belonging.

You take occasional sips from a glass of wine, Simon leisurely drinks from a bottle of beer.

“It’s absolutely delicious, love,” he says, reaching for your hand across the table. He rubs his thumb on the delicate skin of your hand. You smile and say your thanks.

You meet his gaze, your eyes locking in a silent exchange that speaks volumes without a single word. And in that moment, as you sit together in the soft glow of the candlelight, you know that you are exactly where you're meant to be, with the man who holds your heart in his hands.

Your leg brushes against his ankle, the fabric of your sock gliding over his skin. Simon grins and gently clasps your limb, placing it tenderly on his lap. Your smile broadens as he begins to caress it, sending waves of comfort through you.

The atmosphere is filled to the brim with your love for each other, the only source of light is from the candles lit on the table and the traditional lamp next to your dining table.

Simon reflects on his fortune, marveling at the serendipity of finding a woman as remarkable as you. He finds solace in the thought of a love so deeply reciprocated, where every beat of his heart echoes with the resonance of your affection, intertwining your souls in a bittersweet symphony of devotion.

-----

You stir from slumber to the not-so-gentle melody of your phone's alarm.

Blinking away the remnants of sleep, you reach out to silence it, yearning for the familiar presence of your Simon beside you. 

Yet, as you turn, you find only the empty space where he once lay, his absence palpable in the morning light.

With a soft exhale, you sit up, the soft rays of dawn casting a warm glow around you. It's then that your gaze drifts to his bedside table, where a bouquet of delicate pink and white tulips awaits, their petals kissed by the soft light of dawn. 

Nestled among the blooms, a note written in his hand catches your eye.

It’s in his handwriting, the ink scratchy and blotchy. His sinhala words marking their spot on the hard paper.

A rush of emotion floods your senses as you read his words, each stroke of the pen a testament to his adoration. 

Happy New Year, my love.

🎀🎀🎀

OMG!

My first Simon Riley fic!!

And

My first Sri-Lankan!Reader fic!!!

One of the main reasons I wanted to start writing is because there is very minimal representation of brown girlies in the fanfic world. Especially, there is lack of rep for South Asian women. And even though I do associate myself with being a WOC, there is still a difference in between cultures.

I srsly keep in touch with my Sri Lankan heritage, and value that part of me.

It's why I try to make my Fics as inclusive as possible, but sometimes ya girl's got to represent her girlies back home.

(dw desi babes, I got a Diwali fic planned for y'all)

Sorry for the ramble and I'm sorry if this is not what most of you lovelies wanted😅😅.

But I've planned this for a while.

Suba Aluth Avurudak Weva, my loves!

(Also, please lemme know what you lovelies think about the fic!!)

Till' then,

Stay Coquette-y,

Anya 🫶🏽🕊️🎀

[najia-cooks]

[ID: A bowl of a bright yellow stew topped with cilantro, mustard seed, chili, and curry leaf. End ID]

ಉಡುಪಿ ಸಾಂಬಾರ್ / Udupi sambar

A sambar is a lentil-and-vegetable stew distinguished by the use of a particular spice blend (Hindi: सांबर मसाला "sāmbār masālā," "sambar spice"; Kannada: ಸಾಂಬಾರ್ ಪುಡಿ "sāmbār puḍi," "sambar powder"). Sambars are a staple of South Indian and Sri Lankan cooking, sometimes made in households for multiple meals a week. The word "sambar" can be traced back to the Sanskrit सम्भार "sambhārá," "collection of things required for a particular purpose”; “spices."

The lentil used in sambar dishes is usually tur dal (split pigeon peas), though arhar dal, tuvur dal, or even blends containing masur or mung dal may be used, depending on the cook or the region. Vegetables also vary between combinations of okra, potato, ash gourd (petha), bottle gourd (doodhi / lauki), drumstick (saijan ki phalli), beetroot, tomato, carrot, pumpkin, brinjal, and pearl onions, among others. The sambar masala fries chilis, curry leaves, dal, and various spices including cumin, coriander, and fenugreek, then grinds them into a spicy, earthy, fragrant blend.

This recipe makes a sambar in the style of ಉಡುಪಿ (Udupi) cuisine—a subdivision of the cuisine of the ತುಳುವ (Tuluva) people localised in the Udupi District of Karnataka, a southeastern coastal state of India. (Tuluva cuisine is also commonly found in Dakshina Kannada, Karnataka, and Kasaragod, Kerala). In the Udupi region, sambar may be known as "ಕೊಡೆಲ್" "kodhel"; perhaps related to "ಕಡಲೆ" "kadhale" "Bengal gram"; or "ಹುಲಿ" "huḷi"; "tartness." Udupi huli has coconut oil and jaggery as its primary distinguishing features: the jaggery's deep sweetness and the earthy pungency of unrefined coconut oil combine with the spice of the chilis and the sour fruitiness of the tamarind to create a complex, flavorful, well-balanced dish.

Udupi huli may be further divided into a few major types. ಮಸಾಲೆ ಹುಳಿ ("masāla huḷi") contains shredded coconut and vegetables; ಬೋಳು ಹುಳಿ ("bolu huḷi") contains vegetables, but omits the coconut.

Hotel-style masala huli recipes typically add a lot of jaggery to produce a distinct sweetness; cut back on the amount of coconut included; and contain onion and garlic. The other main type of masala huli—“temple style”—is sattvic (from Sanskrit "सत्त्व" "sattva": "goodness," "essence," "existence"), which in this context means that onions and garlic are excluded.

A sattvic diet in Hinduism centres around the concept of maintaining sattva by eating only pure and mild (sattvic) foods, and omitting tamasic (“dark,” "inert," "destructive"; from Sanskrit तमस् "tamas") and rajasic ("exciting," "passionate," from Sanskrit रजस् "rajas") ones. The concepts of sattva, tamas, and rajas (the गुण "guṇa" system) are central to the construction of caste: the degree to which each person innately inherits each quality supposedly determines their possession of characteristics including honesty, intelligence, and goodness (sattva), stupidity and lack of creativity (tamas), and passion and pridefulness (rajas); the possession of these characteristics in turn determines their rightful place in a professional and social hierarchy. The association of certain foods with certain qualities thus links diet to caste: a distinction in diet is one of the methods by which those belonging to upper castes maintain and police caste boundaries.

This recipe makes enough pudi for one pot of sambar. Traditionally, sambar pudi is created fresh each time the dish is made, but many households make large batches and store them. In this case, omit the coconut; or, use dried coconut and store the masala in the refrigerator.

Recipe under the cut!

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Ingredients:

Serves 4-6.

For the sambar:

2 cups chopped vegetables

1 red onion, sliced*

1 cup (200g) yellow split pigeon peas / tur dal / ತೂರ್ ದಾಲ್ (ಹಳದಿ ಸ್ಪ್ಲಿಟ್ ಪಾರಿವಾಳದ ಬಟಾಣಿ)

4 cups (1 litre) water, or as needed

1/4 tsp ground turmeric / haldi / ಅರಿಶಿನ

2 tsp table salt

2 tsp jaggery / gur / ಬೆಲ್ಲ*

1/4 cup (60mL) tamarind pulp (from 1 Tbsp dried tamarind / imlie / ಹುಣಸೆಹಣ್ಣು)

2 tsp unrefined coconut oil / nariyal ka tel / ತೆಂಗಿನ ಎಣ್ಣೆ

Ingredient list format is English / Hindi (Latin transcription) / Kannada. The Hindi is provided for convenience while shopping.

Udupi sambar usually uses any of: gourd, brinjal (Indian eggplant), pumpkin, dumstick (saijan ki phalli), and okra. Pearl onion is not usually used in this region, but you can add whatever you want, according to taste.

*For a hotel-style sambar, include the onion; increase the jaggery to 2 Tbsp.

For the spice paste / sambar masala / ಸಾಂಬಾರ್ ಪುಡಿ ("sambar pudi"):

1/2 Tbsp split Bengal gram / chana dal / ಹಳದಿ ಸ್ಪ್ಲಿಟ್ ಗ್ರಾಂ

2 tsp split black gram / urad dal chilka / ಸ್ಪ್ಲಿಟ್ ಬ್ಲ್ಯಾಕ್ ಗ್ರಾಂ

2 tsp coriander seeds / dhaniya / ಕೊತ್ತಂಬರಿ ಬೀಜ��

1/2 tsp fenugreek seeds / methi / ಮೆಂತ್ಯ

1 tsp cumin seeds / jeera / ಜೀರಿಗೆ

1 tsp ground turmeric

5-6 curry leaves / kari pati / ಕರಿಬೇವು

3-4 Byadagi or other dried red chilis / byadagi mirch / ಬ್ಯಾಡಗಿ ಮೆಣಸಿನಕಾಯಿ

4 cloves garlic, skins on*

Large pinch asafoetida / hing / ಇಂಗು

1 cup (100g) fresh coconut (about one coconut)*

1/2 cup (120mL) water

While the ratio of ingredients in Udupi sambar pudi vary slightly, the ingredients themselves are almost always consistent.

*For a hotel-style sambar, include the garlic, and decrease the coconut in the sambar masala to 1/4 or 1/2 cup (25-50g).

The grams and pulses in this pudi have many different names. You can find them in a halal or South Asian grocery store; look on the bag for the Hindi names (since they have been transcribed into Latin, the spelling may vary from what you see here).

The urad dal you find may be husked, and thus yellow instead of black; these will work just as well.

For the tempering / tadka / ಹದಗೊಳಿಸುವ:

2 Tbsp unrefined coconut oil

2 red chilis

8 curry leaves

1 tsp brown mustard seeds / rai / ಸಾಸಿವೆ ಬೀಜಗಳು

Recipes from north Karnataka may add cumin and whole, unpeeled garlic cloves to the tempering.

Instructions:

For the sambar pudi:

1. Break open the coconut and remove and shread its flesh.

If using a whole dried coconut, break into the shell with the wrong side of a hammer and pry open. Break into a few smaller pieces and peel with a vegetable peeler until the skin is removed from the white flesh, wearing something to protect your hand. Soak in warm water for several minutes to soften, and then grate or food process.

2. Heat 2 Tbsp of coconut oil in a skillet on medium-low. Add asafoetida and fry for 30 seconds, until no longer raw-smelling. Add dal and fry, stirring often, for 30 seconds until golden brown; add coriander, mustard, fenugreek, and cumin seeds and fry until fragrant.

3. Add curry leaves and fry until wilted, then add garlic and dried chilis and fry another 30 seconds to a minute, until fragrant.

4. Add coconut and fry, stirring often, for another few minutes until a shade darker. Add turmeric and stir.

5. Grind all ingredients into a paste in a mortar and pestle, then mix in about 1/2 cup water to loosen (if using dried coconut, you may need more water).

Or, put all ingredients along with 1/2 cup water into a blender or food processor and process until a relatively smooth paste forms.

For the sambar:

1. Wash tur dal to remove excess starch. Simmer dal with 2 cups water, 1/4 tsp ground turmeric, and 1 tsp coconut oil for about 30 minutes until very tender. Mash until relatively smooth with a wooden spoon or bean masher, or process briefly with an immersion blender.

You may soak the dal in water after rinsing them to reduce the cooking time, but it is not necessary.

2. Meanwhile, make the tamarind paste. Soak 1 Tbsp tamarind dried pulp in 1/4 cup hot water for 20-30 minutes. Squeeze the tamarind into the water to extract the pulp. Discard the tamarind seeds and husk. Optionally, depending on your preferred texture, push the mixture through a metal sieve.

3. Prepare vegetables. Slice the onion; remove ends of okra and drumsticks and cut into 2-inch pieces; quarter tomatoes; quarter brinjal; peel pumpkin and cut into cubes; peel and cube potatoes.

4. If using onion, add a teaspoon of coconut oil to a large pot and fry until translucent.

5. In the same pot, boil vegetables in just enough water to cover, along with a pinch of salt, until they are beginning to soften.

Some recipes call for the vegetables to be boiled, and others call for them to be steamed. I prefer boiling, since it produces a nice savory broth.

6. Mix vegetables, dal, tamarind, jaggery, sambar pudi, and salt to taste and simmer 5-10 minutes to allow flavors to combine and vegetables to cook under tender. Add water as needed. Remove from heat and stir in cilantro. Taste and adjust salt.

The final sambar should be pourable, like a thick soup—Karnataka sambar is typically thinner in consistency than Tamil Nadu versions.

For the tadka:

1. Heat coconut oil in a small skillet on medium heat. Add tempering ingredients and fry, stirring often, until chilis and curry leaves are a couple shades darker and the mixture is fragrant.

2. Pour the oil and tempering ingredients into the sambar and stir in. If you like, retain some of the tadka as a garnish to serve.

3. Serve warm, in individual bowls, alongside long-grain white rice. To eat drumsticks, scoop the center out and eat it; the tough outer rind is left.

If you intend to save some sambar, it's a good idea to make just enough tadka for what you plan to eat that day, and then make fresh tadka to pour over the reheated leftovers.

[neokandis-hardcore-art]

That's the last of the character profiles! The comic should hopefully be coming out on the 17th of April! I'll be posting it here and on DeviamtArt. :3

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Transcript:

Charlotte

16, she/they, 5’8, Sri Lankan

Bands: Jesus Loves Junkies, HIM, Lamb of God

Charlotte wants to be a witch more than anything. The promise of power is so alluring when her small world consists of nothing but school bullies, strict parents, and gender dysphoria. They spend their weekends sleeping in, watching horror movies, and reading creepypasta. She has an unfortunately undereducated love for the occult, which is a recipe for disaster... Charlotte has a gift for finding beauty in the mundane, and is a curious, tenacious person. Unfortunately their naivety and short sightedness is their downfall. She's a huge fan of Autogynephile, the local black metal band, and admires their unapolagetic queerness, wishing she could be as loud and proud as they are.