Sri Lankan Sauces

Raw Curry Powder

Ingredients

  • 2 tsps Coriander seeds
  • 1 tsp. Cummin
  • 1/4 tsp. Fennel

Directions

Crush all ingredients separately to a fine powder and thoroughly mix them together.

Chili Sauce

Ingredients

  • 14 oz can Tomato sauce
  • 1 inch piece Ginger (crushed)
  • 4 cloves Garlic (crushed)
  • 1 tbs Chili powder (for HOT chili sauce increase upto 2 tbs)
  • 1 cup Sugar
  • 1/8 cup Vinegar
  • Salt to taste

Directions

Mix all ingredients, stir and boil for 5-10 minutes. Taste great with Malu Paan.

Mallung
Shredded Green Leaves With Coconut

A maying is very much part of the Sri Lankan diet. It can best be described as a dry accompaniment, very tasty, to be eaten with rice. One or two different mallungs are served with every meal and play an important part in nutrition because this is how the people of Sri Lanka get their vitamins. The leaves of many common plants are used, some of them grow in Western countries too for instance, the yellow flowered cassia. The flowers are dried to make an infusion for medicinal purposes, and the leaves are stripped from the stems and used for mallung. They have a pleasant sour flavour. Tender passion fruit leaves also make delicious mallung. One of the most popular is ‘gotakolle ‘, which looks like violet leaves but is a type of cress which grows near water. as a substitute, use the common curly parsley so readily available.

Serves. 6

Ingredients

  • 2 cups finely shredded green leaves
  • 1 medium onion, finely chopped
  • 2 green chillies, seeded and chopped, optional
  • l/2 teaspoon ground turmeric
  • 2 teaspoons pounded Maldive fish
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 2/3 tablespoons freshly grated or desiccated coconut

Directions

Put leaves into a saucepan with all the ingredients except coconut. If there is not much water clinging to leaves after washing, add a sprinkling of water. Stir well, cover and cook Over medium heat, about 6 minutes. Uncover, add coconut and toss over low heat until coconut absorbs all the liquid. Remove from heat. Serve hot or cold as an accompaniment to rice.

Moaju

Ingredients

  • 4 ozs Maldive fish
  • 1 lb Egg plant
  • 1/2 lb Capsicums
  • 1 oz Ginger
  • 1/4 cup Mustard
  • 1/2 Bottle Coconut oil
  • 1/4 Bot. vinegar
  • 1 oz Dry chilies
  • 2 ozs Pepper
  • 1 tsp Cummin
  • 1 tsp Coriander
  • 2-3 Pieces Cinnamon
  • 1 1/4 lb Sugar

Directions

Grind the mustard with a little vinegar and salt. Grind chilies, Cummin, pepper and coriander in salt and vinegar + mustard. Wash the egg plant, cut lengthwise and then across. Deep fry and drain on paper. Wash the capcicums and cut lengthwise and fry in oil until golden brown and drain on paper. Fry the coarsly cut cloves of garlic with pieces of maldive fish and pieces of ginger in oil and keep separate. Mix the fried ingredients with the mustard mixture. Slice an onion finely and fry it in hot oil. When it is brown add all the fried stuff and the sugar and stirr on a low fire until the mixture thickens. When dry take off the fire, cool and bottle. This makes one bottle.

Roasted Curry Powder

Ingredients

  • 1 cup Coriander seeds
  • 1/2 cup Cummin seeds
  • 1 tbs Fennel seeds
  • 1 Cinnamon stick
  • 1 tsp whole Cloves
  • 1 tsp Cardamom seeds
  • 10-15 dried curry leaves
  • 5-6 dried red Chillies (optional)
  • 5-6 dried Rampe pieces
  • 1 tbs black pepper seeds
  • 2 tbs raw rice

Directions

In a dry pan, over low heat, roast each ingredient separately. Stir constantly (Coriander, Cummin, Fennel and rice must be fairly brown but do not let them burn). Mix all the roasted ingredients, put into a grinder and grind to a fine powder. Store in an air tight jar.

Seeni Sambol

Ingredients

  • 5 large Onoins peeled and finely chopped
  • 1/4 cup Maldive Fish
  • 1 1/2 inch Ginger root (crushed)
  • 8 cloves garlic (crushed)
  • 3 tbs crushed red Chilies
  • 5-6 cardamoms
  • 3-4 cloves
  • 1 small sprig Curry leaves
  • 1-2 pieces Rampe
  • 1 piece Sera
  • 1 piece Cinnamon
  • Salt to taste
  • 1 tsp Tamarind paste
  • 2 tbs Sugar
  • 4-6 tbs Vegetable oil

Directions

Mix the first 12 ingredients well. Heat the oil in a shallow pan. Add the mixed onions and keep stiring. When the onions are well fried and dry, add the tamerind paste and keep stiring until well mixed. Allow to fry a few minutes longer. The mix will turn dark brown when well fried. Add the sugar and keep stiring for a little while longer. Taste and adjust salt if required.

Cucumber Salad
(to accompany curries)

Ingredients

  • 1 cucumber
  • 1 onion
  • 2 small green peppers
  • 1 tomato
  • 1 tsps Black pepper powder
  • to taste salt
  • pinch sugar
  • 1 tsp lemon (or lime) juice

Directions

Slice cucumber, onions, green pepper and tomato. Put into a plastic bag and add lemon juice, salt, sugar and black pepper powder.

Coconut Sambol

Ingredients

  • 2 cups scraped, fresh coconut or desiccated coconut (add 1/4 cup of warm water and mix well to moisten the desiccated coconut). 
  • 2 small pearl onions or shallots, sliced.
  • 1 small green chile, sliced.
  • 1 clove garlic, sliced.
  • 1-2 tsp Hot red chile powder.
  • 1 tsp Salt.
  • 1-2 tsp Maldive fish (optional).
  • 1 medium lime.

Directions

  • Grind or chop all ingredients except coconut, in a grinder or chopper (a mortar & pestle can also be used).
  • Once the ingredients are crushed and mixed thoroughly, add the coconut.
  • Continue to grind until the coconut turns evenly red and all ingredients are well mixed. (This can also be done with fingers).
  • Squeeze half a lime. Mix well.
  • Taste and adjust salt & lime.
  • Serve with rice and curries.

Lime Pickle

Ingredients

  • 25 Limes
  • 150 g Sugar
  • 75 g Salt
  • 1/4 bottle (2 cups approx.) Vinegar

Directions

  • Pierce the limes using a fork.
  • Mix vinegar, salt and sugar (preferably in a clay pot) and heat on a stove while stirring.
  • When mixture begins to boil, add the limes (including any juice left behind).
  • Continue to heat, turning the limes from time to time.
  • Heat until the lime rinds discolor and shrink.
  • Remove from heat and let it cool for awhile.
  • Pour the mix into a preserve jar (fill it to the top), close lid tightly and leave it in a cupboard for about six months.
  • Lime pickle (Lunu Dehi) can be used in chutnies or with rice & curry.

Sri Lanka Sinhalese Fragrant Masala Spice Powder

Ingredients

  • 30 g cumin seeds
  • 6 cardamon pods
  • 4 coriander seeds
  • 30 g fennel seeds
  • 1 clove
  • 2 cm stick cinnamon

Directions

Crush all ingredients separately to a fine powder and thoroughly mix them together.

Red Coconut Sambal

Ingredients

  • 75 g/2 1/2 oz/1 cup fresh grated or desiccated coconut
  • 1 teaspoon salt
  • 1 teaspoon chilli powder or to taste
  • 2 teaspoons paprika
  • 2 teaspoons pounded Maldive fish or dried prawns
  • 1 small onion, finely chopped
  • 2 tablespoons lime or lemon juice If using desiccated coconut, sprinkle with
  • 3 tablespoons hot milk or water and toss to moisten.

Directions

Combine all ingredients in a bowl and mix well, rubbing ingredients together. Serve in a small bowl, and if liked add a fresh chilli, finely chopped.

Kattarikkai (egg plant/brinjals) sambal

Posted by M.S. Nathan on December 27, 1998 at 10:20:43

Bake or boil Kattarikai (egg plant/brinjals) and scoop the pulp avoiding as much as seeds as possible. Mix chopped onions, chopped green chillies (if you like) or add black/white pepper powder, salt, lemon or lime juice and add yogurt or mayonesse or whatever dressing you like and mix them well. If you like you could add a little bit of garlic. You have to decide the quantity of each ingredient. This becomes a good dip to be eaten with rice or bread or middle eastern bread. BTW, Kattarikkai is a Tamil word.

Enjoy this Tamil recipe please.

Katta Sambol
(Chillie Sambol)

Ingredients

  • 2 tbsp of chillie powder
  • 1 tsp of salt
  • 1 tbsp maldive fish (optional)
  • 1/2 lime

Directions

Grind the all the ingredients above except lime in a motar and pestle (wangediya). Squeeze the lime juice, mix and serve.

Alternatively you can grind in a food processor too

Lunumiris
(Chillie Onion Sambol)

Ingredients

  • 2 tbsp of chillie powder
  • 1 tsp of salt
  • 1/2 onion (finely chopped)
  • 1 tbsp maldive fish (optional)
  • 1/2 lime

Directions

Grind the all the ingredients above except lime in a motar and pestle (wangediya). Squeeze the lime juice, mix and serve.

Alternatively you can grind in a food processor too.

Kehel Muwa Seeni Sambol

Ingredients

  • One large Kehel Muwa (Banana Flower)
  • Two table spoons of crushed red chillie
  • 3 Cardamoms
  • 3 Cloves
  • Tiny pieces of lemon grass
  • 3 table spoonfuls of Maldive fish crushed
  • Salt to taste
  • Pinch of saffron powder,
  • One teaspoonful of roasted curry powder
  • One teaspoonful of sugar

Directions

  • One large Kehel Muwa (Banana Flower)
  • Two table spoons of crushed red chillie
  • 3 Cardamoms
  • 3 Cloves
  • Tiny pieces of lemon grass
  • 3 table spoonfuls of Maldive fish crushed
  • Salt to taste
  • Pinch of saffron powder,
  • One teaspoonful of roasted curry powder
  • One teaspoonful of sugar

Directions

Finely chop the Kehel Muwa and soak it in salt water. Add a bit of saffron powder into it to give a nice colour. Chop finely the cardamoms, cloves, lemon grass, maldive fish and leave it aside.
Remove the Kehel Muwa from salt water and squeeze well to remove any additional water in it. Warm three table spoonfuls of oil, add curry leaves plus crushed spices and stir couple of times. Add the Kehel Muwa into it. Mix well. Add the rest of curry powder salt, saffron and sugar and cook in low fire.
Once it is cooked add a tablespoon full of tamarind pulp and mix well. It should be dry like Seeni Sambol. That way you can keep it in the fridge for months.

Vegetarian Coconut Sambal
(Pol Sambal)

Vegetarian Coconut Sambal (Pol Sambal)

Ingredients

  • 500 grams (1 pound) scraped or ground Coconut.
  • 6 Table Spoons of Chilli powder (coarse)
  • 5 Table Spoons of Lime Juice. ( freshly squeezed or pressed)
  • 1 Tea Spoon of fresh ginger (pounded)
  • 1 Tea Spoon of fresh garlic (pounded)
  • 1 Tea Spoon of black pepper powder
  • Salt to taste.

Directions

Best to use scraped or ground coconut. If using desiccated coconut, make it moist by adding a little boiled water after letting it cool.If you add milk you will make it sweet and fatty.fresh ginger is best. If not available use the whole dry ginger and press to a paste.Peel and press the garlic to a paste.Black pepper seeds can be ground in a coffee grinder. Wear a glove and mix all ingredients well with the hand pressing and squeezing the ingredients.

Fried Pol Sambol

Ingredients

  • 2 Cups of Desicated coconut
  • 2 Onions chopped finely
  • 1 table spoon of Maldivefish (if available) OR Dried shrimp (Kun ssas)
  • 1 1/2 teaspoon of salt
  • 1 inch peice cinnamon stick
  • 1 inch peice of Rampe (if available)
  • 1 sprig of karapincha (if available)
  • 3 Table spoons of oil
  • 4 Table spoons of roughly ground red chillie powder or chillie powder
  • 3/4 cup of water

Directions

Put the oil in a frying pan with all the ingredients except the coconut chillie power salt and water. When the onions are golden brown lower the heat and add the coconut and stir well then add the chillie powder and mix well then add the water and mix ver well. Keeping mixing until the water is absorbed then stir well add salt to taste and serve. 6 servings.

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