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Copy of Thefineartofsrilankancuisine The Fine Art of Sri Lankan Cuisine A COLLECTION OF HOME COOKED MEALS C H A P T E R 3 S R I L A N K A N S A M B O L S / M A L L U N Introduction SRI LANKAN FOOD HAS INFLUENCE FROM ALL OVER THE WORLD. BUT SOME CORE TRADITIONAL ASPECTS HAVE PREVAILED OVER THE YEARS. SPICES The oat, sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name. While oats are suitable for human consumption as oatmeal and rolled oats, one of the most common uses is as livestock feed. Oats are grown in temperate regions. They have a lower summer heat requirement and greater tolerance of rain than other cereals, so are particularly important in areas with cool, wet summers. MEATS Brown rice (or “hulled” or “unmilled” rice) is whole grain rice. It has a mild, nutty flavor, and is chewier and more nutritious than white rice, but goes rancid more quickly because the bran and germ — which are removed to make white rice — contain fats that can spoil. Any rice, including long-grain, short-grain, or glutinous rice, may be eaten as brown rice. UTENSILS Brown rice (or “hulled” or “unmilled” rice) is whole grain rice. It has a mild, nutty flavor, and is chewier and more nutritious than white rice, but goes rancid more quickly because the bran and germ — which are removed to make white rice — contain fats that can spoil. Any rice, including long-grain, short-grain, or glutinous rice, may be eaten as brown rice. Table of Contents Bandakka(Okra) Sambol 04 Bitter Gourd Sambol 05 Pol Sambol(Coconut Sambol) 06 Karapincha Sambol 07 Cabbage (Gowa) Mallun 08 Carrot Sambol 09 Cucumber Salad 10 Fried Bittergourd(Karavila) Salad 11 Gotukola Sambol 12 Green Jack Fruit (Polos) Mallun 13 Broccoli Mallun 14 Lunumiris 15 Minchi (Mint) Sambol 16 Seeni Sambol 17 Tomato Salad 18 Chapter 04 36 BANDAKKA (LADIES FINGERS / OKRA) SAMBOL Ingredients 200g bandakka (ladies fingers/okra) salt to taste 2-3 tsp lime juice 2 green chillies chopped 1 big onion chopped 1/2 tsp pepper powder Method 1. Boil or steam bandakka (ladies fingers/okra) till cooked but firm 2. Slice into thin pieces 3. Mix all the ingredients, add to the boiled bandakka (ladies fingers/okra) and mix well 4 Chapter 04 36 BITTER GOURD(KARAVILA ) SAMBOL Ingredients 1lb Bitter gourd(karavila) Sliced Onions 1 Tomato(cut into small squres) 1tspn Maldive Fish(umbalakada) Shredded coconut Lime juice Salt to taste 2 green chillie peppers(chopped) Method Wash the bitter gourd(karavila) well.Use a grater and grate the bitter gourd or finely chop it(Discard the seeds).Then add all above Ingredients and mix well. *If it's too bitter add more lime juice.This a very healthy way to eat Bitter gourd. 5 Chapter 04 36 POL SAMBOL (COCONUT SAMBOL) Ingredients 6 oz. scraped coconut 3 tspn chilli powder 1 tspn chilli flakes 1 tspn crushed maldive fish 2 oz onions chopped 3-4 tspn lime juice salt to taste 1 clove garlic (chopped) Half a tomato (chopped) 2-3 curry leaves (chopped) 1-2 green chillies (chopped) Method Option 1: Grind all the above ingredients (except lime juice) in a stone motar. Add coconut and grind more till all the ingredients are mixed well and the coconut becomes red color. Add lime juice, salt to taste and mix well. Option 2: Add all the above ingredients into a food processor. Mix well till the coconut becomes red color. 6 Chapter 04 36 KARAPINCHA SAMBOL (CURRY LEAF SAMBOL) Ingredients 2 cups curry leaves 2 tbsp shredded coconut 2 cloves garlic chopped Small piece of ginger chopped 2 green chillies finely chopped 1/2 tspn mustard powder 1/2 tspn black pepper powder 1/2 Lime Salt to taste Method Add chopped garlic, ginger, green chillies, mustard powder, black pepper to a food processor. Squeeze 1/2 of a lime and 1 tspn water to the mixture and grind well. Now add the curry leaves and a little bit of water and grind it further till it becomes a paste. Finally, add the shredded coconut, salt to taste and grind it until well blended. Enjoy with Rice and curry or Those (dosa). 7 Chapter 04 36 CABBAGE(GOWA) MALLUN Ingredients 1 Cabbage Turmeric powder Salt to taste unraosted curry powder 2 cloves garlic 1/2 cup shredded coconut 1 tbsn mustard powder 2 green chillies lime juice Method Wash the cabbage well and shred or cut it into very small pieces.Add some turmeic powder and salt with a little water and cook for a while.(cabbage contains water so don't add too much). Chop the garlic and green chillies.Then add shredded coconut,mustard powder, lime juice, curry powder, curry leaves and chop everything together using a food processor or a grinding pot.Add the coconut mix into the cabbage and stir well.When the coconut mix is cooked remove from fire. 8 Chapter 04 36 CARROT SAMBOL Ingredients 2 or 3 large carrots 1 chopped green chillie Sliced onions Shredded coconut Lime juice Salt to taste Method Peel the Carrots and grate it well(use a carrot grater).Now add all the above ingredients and mix well. 9 Chapter 04 36 CUCUMBER SALAD Ingredients 1 cond. milk tin (325 gr) 8oz sugar 1/2 cup water 1 oz butter 1 tsp vanilla 1/4 tsp almond essence 1/4 cup chopped cashews Method Remove the peel of the cucumber and cut into small cubes.Now cut the tomato, bell pepper and pineapple(if the chunks are too big) into small cubes as well.Place all the ingredients in a bowl add sufficient salt, lime juice and a little bit of black pepper. Mix well and enjoy with rice and curries. 10 Chapter 04 36 FRIED BITTERGOURD (KARAVILA) SALAD Ingredients 3-4 large Indian bitter gourd (Karavila) 1 medium size onion sliced 2-3 green chillies or 1/2 of a green bell pepper 1 tomato cut into cubes lime juice Salt to taste black pepper powder(optional) Method Wash the karavila well and slice them very thinly (you can use a grater with a slicing blade). Add a little tumeric powder and salt, mix well and deep fry the karavila until golden brown. Add the fried karavila to a bowl and add the sliced green chillies or bell pepper, onions and cubed tomato. Finally add salt and lime juice to taste and mix well. Enjoy with rice and curry. 11 Chapter 04 36 GOTUKOLA SAMBOL Ingredients 1 Bunch Gotukola (Sri Lankan's living abroad can substitute Parsley) Chopped onions 1 chopped green chillie 1 small tomato (chopped) Shredded coconut Lime juice Method Wash the Gotukola well (soak it in salt water if possible). Then drain the water and chop it well. Now add all the above ingredients and mix together. 12 Chapter 04 36 GREEN JACK FRUIT(POLOS) MALLUN Ingredients 1 Green jack fruit (2 cans of green jack fruit) Turmeric powder Salt to taste (a)Ingredients 2 tspn Mustard powder 1 tspn black powder chopped 1 clove garlic 1 tbsn curry powder shredded coconut(1/2 cup) (b)Ingredients 1 tspn mustard seeds Sliced onion Curry leaves Rampe(pandan leaves) 2 or 3 dried whole red chillies Method Peel the outer skin of the Green jack fruit and chop it into very small pieces.Now add salt and turmeric powder and a little bit of water and cook for awhile.Chop all the (a)Ingredients together with shredded coconut and add a little salt and add to the boiled green jack fruit mix.When the coconut mix is well heated take it out of the stove. Heat a pan with a little cooking oil and temper the (b)ingredients and add it to the cooked dish and mix well. 13 Chapter 04 36 BROCCOLI MALLUN Ingredients 1 lb Broccoli florets Sliced Onions 2 or 3 dried red chillies 1 clove garlic Unroasted curry powder 1 tspn red chillie powder 1 tspn mustard seeds 1 tbsn Vinegar Method Grate or chop the broccoli florets in to very small pieces.Heat a pan and add a little margarine or cooking oil.When it's hot add the chopped onions,mustard seeds,halved dried red chillis and temper well.Now add the broccoli and vinegar and cook for a while. 14 Chapter 04 36 LUNUMIRIS (CHILLIE) Ingredients 2 oz. dry chillies 1/2 oz. maldive fish 2 oz. onions (preferably red onions) lime juice Salt to taste Method Grind all the ingredients well to a coarse or smooth paste as desired. Add salt and lime to taste. 15 MINCHI SAMBOL (MINT SAMBOL) Ingredients 1 bunch of Mint leaves 1 tbspn shredded coconut 2 green chillies salt to taste 1 clove garlic lime juice Method Wash the mint leaves and remove the hard stems.In a food processor add all the above ingredients and chop well until it becomes a smooth paste. 16 Chapter 04 36 SEENI SAMBOL(ONION SAMBOL) Ingredients 4-5 large onions 1 tbsn maldive fish 1 stick cinnamon and 2 cloves Tamarind juice Salt to taste Sugar Crushed red chillies 1 tspn chillie powder 2 cloves chopped garlic 1 sprig curry leaves Cooking oil Method Peel the onions and cut them into very thin slices. Heat a large non stick pan and add 2 tbsn cooking oil. When the oil is hot add the onions and stir fry them until golden brown. Add more oil if needed.
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