Pol Sambol

The dehydrated shredded flesh of coconut, known as desiccated coconut is often used as a substitute to grated coconut in food preparations like curries, cakes, sweets and chutneys. Desiccated coconut powder can be obtained by drying ground / shredded coconut kernel after the removal of brown testa.

Sri Lankans love their food to be hot & spicy. Pol (coconut) Sambol is another favourite dish prepared from desiccated / grated coconuts mixed with chillies.

I wrote about SriLankan traditional rice recipe (Kiribath) in my earlier post, which I served with Pol Sambol. Here is the recipe...

Ingredients:

• 2 cups desiccated coconut / grated fresh coconut
• 2-3 tbsp hot milk
• 1 tsp salt
• 1 medium lime / 2 tsp lemon juice (to taste)

To grind:

• 2 small onions, finely chopped
• 1 clove garlic
• 1 small green chillies, finely sliced
• 2 tsp dried shrimp powder
• 1-2 tsp red chilli powder
• 1 tsp black pepper powder

Procedure:

1. Grind all ingredients as mentioned in �to grind� to form a coarse mixture.
2. Take the desiccated coconut in a bowl, add the milk and mix well. Add the blended spices on top. Mix well with hand so that the coconut is evenly coated with the spices.
3. Add salt and lemon juice. Mix well.
4. Transfer into a serving bowl. Garnish with chopped chillies & coriander leaves and serve with rice & curries.

This is my second entry to AWED-Srilanka event, guest hosted by Siri of Siri's Corner, event started by DK...Check out my first entry for the event, click here.

Dhania ki Chutney

Cilantro is a herb with wide delicate lacy green leaves and a pungent flavor. The seed of the cilantro plant is known as coriander. Although cilantro and coriander come from the same plant, their flavors are different and cannot be substituted for each other. (Some countries refer to the cilantro as coriander, so whenever any references to "fresh coriander" or "coriander leaves" are made, it is referred to as cilantro)

Fresh coriander leaves (dhania patta / cilantro) is one of the most commonly and widely used herb in Indian Kitchen. An all time favourite for garnishing and enhance the visual appeal of a dish. They are used as seasoning in curries, salads & soups and also a must have accompaniment for snacks including chappatis / paranthas.

My mother used to make this green chutney and serve with snacks�She used to add roasted peanuts / bhujiya / ganthia and make this chutney in sil � nora (grinding stone to grind spices to have that authentic taste). I make this chutney in a blender these days....

Ingredients:

• 2-3 bunch fresh coriander leaves / cilantro
• 2 green chillies
• 2 flakes of garlic
• 2 tsp sugar
• salt to taste
• 1 tsp lemon juice (to taste)
• 2-3 tbsp ganthia / chanachur
• a little water

Procedure:

1. Wash and clean fresh coriander leaves. Put all the ingredients (except lemon juice) in a blnder and blend to form a puree.
2. Strain and add lemon juice. Mix well. Adjust salt and sugar as per your taste.

This is going to JFI-Cilantro event hosted by Cilantro, JFI started by Indira of Mahanandi

Roasted Tomato Chutney

A delicuous chutney made with ripe tomatoes to savour in hot afternoon with rice and curries. My mom-in-law used to make this chutney by roasting ripe red tomatoes specially during summer time. I loved that smoky taste and flavour of roasted tomatoes. So here is the recipe for Roasted Tomato Chutney as learnt from her.

Ingredients:

• 5-6 medium sized tomatoes
• 3 onions, finely chopped
• 3-4 bunch fresh coriander leaves, finely chopped
• 1 red chili
• 1 green chilli
• 4-5 tbsp powdered sugar (to taste)
• � tsp salt (to taste)

Procedure:

Wash the tomatoes. Place the tomatoes on a wire mesh on the gas.

Switch on gas and roast the tomatoes till the tomato skin starts to blacken.

Use a tong to turn the tomatoes and ensure they are roasted on all sides. (Insert a fork to ensure whether the inside is soft or not).

Switch off gas, remove the tomatoes and collect in a plate. Slowly and carefully remove the outer blackened skin (it is easier to remove the skin while the tomatoes are still a little hot).

Take a mixing bowl. Add salt, sugar & the skinned tomatoes and mash the tomatoes coarsely. (Try to mix with the sugar while the tomatoes are hot so that sugar gets dissolved easily).

Add the chopped red & green chilli and coriander leaves and mix thoroughly.

You can refrigerate the chutney or serve at room temperature with rice / paranthas.

This is my second entry for Fall in Love (FIL) - Tomato event hosted by Sanghi of Sanghi's Food Delights.