Pol mallum (stringhopper sambol)

1 servings

Ingredients

Quantity Ingredient
½ Coconut
1 Onion
1 Fresh chilli
2 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

Directions

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

Related recipes