Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | ---------> source <--------- |
| \N \N | \"A taste of Sri Lanka\" |
| \N \N | By Indra Jayasekera |
| ½ \N | Coconut |
| 1 \N | Onion |
| 1 \N | Chile, fresh |
| 2 \N | Tomatoes water |
| ½ teaspoon | Turmeric |
| ½ teaspoon | Cinnamon, ground |
| \N \N | Curry leaf sprigs |
| ¼ teaspoon | Fenugreek |
| 75 millilitres | Coconut milk |
| 1 \N | Lime, juice of salt to taste |
POL MALLUM
STRINGHOPPER SAMBOL
===========================> Directions <======================== Grate the coconut, chop the onion and chile 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.
ISBN #962 224 010 0