Pol mallum (stringhopper sambol)

Yield: 1 servings

Measure Ingredient
½ \N Coconut
1 \N Onion
1 \N Fresh chilli
2 \N Tomatoes
60 millilitres Water
½ teaspoon Turmeric
½ teaspoon Cinnamon powder sprig curry leaves
¼ teaspoon Fenugreek
75 millilitres Coconut milk juice 1 lime salt to taste

Grate the coconut, chop the onion and chilli and slice the tomatoes. Place in a pan, add the water, cinnamon, turmeric, curry leaves and fenugreek and cook until onions are soft. Add the coconut milk, stir well and cook for a couple of minutes. Add the lime juice and salt to taste. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0

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