Crush all ingredients separately to a fine powder and thoroughly mix them together.
Mix all ingredients, stir and boil for 5-10 minutes. Taste great with Malu Paan.
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.
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.
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.
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.
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.
Slice cucumber, onions, green pepper and tomato. Put into a plastic bag and add lemon juice, salt, sugar and black pepper powder.
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.
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.
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
Alternatively you can grind in a food processor too.
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)
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.
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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