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