SRI LANKA
Curries with coconut roti and sambol
45 min
4 servings
Easy
Sri Lankan cuisine is known for its (mostly vegetarian!) curries with lots of spices and flavour. Delia gave us the recipes for two types of vegetarian curries: one with lentils and one with potato. When you combine this with a coconut roti and a coconut sambol, you put a delicious Sri Lankan dinner on the table. Sambol is not to be confused with sambal. This side dish, which serves as a refreshing touch to the spicy curries, is made with grated coconut and lime, among other things. At first sight, making four dishes seems like a lot of work, but in practice this is certainly not the case: the perfect meal for the weekday too. Of course you eat the dishes with your hands by scooping up some of the curries with the coconut roti, but… never do this with your left hand.
Preparation time: 3 hours
Cooking time: 45 minutes
Preparation method
Coconut roti
Mix the wheat flour, grated coconut and a pinch of salt well together.
Add the water little by little while kneading until it becomes a dough mixture. Then add the oil so that the dough does not stick.
Let the dough rest for at least 3 hours.
Take a ball of the dough as big as the palm of your hand and use a rolling pin to flatten it into a circle. You can use some extra oil when rolling out so that the dough does not stick.
Heat a pan with a little oil and fry the rotis for a few minutes on both sides until golden brown spots appear.
Pol sambol (coconut sambol)
Finely chop the chili pepper and garlic clove.
Mix this together with some salt in a food processor, blender or mortar until a coarse mixture.
Add the grated coconut and mix again.
Stir the juice of the lemon (optional: add some coconut milk to the sambol) and serve
Spicy potato curry
Chop the onion and green pepper finely and cut the tomato into small pieces.
Heat a pan with sunflower oil and once the pan is hot add the mustard seed, fennel seed and onion and pepper. Fry these ingredients until the onion turns golden brown.
Peel the potatoes and cut them into small pieces. Add this to the onion mixture. Add 500 ml water and salt to taste and add. Let it cook for a while.
When the potatoes are half cooked, add the chili powder, coriander powder and turmeric.
Mix the tomato through the curry and let it simmer for a while until the potatoes are well cooked.
Finally add the milk and let it boil for about 3 minutes.
Paruppu Curry (lentil curry)
Finely chop the onion, garlic and green pepper.
Heat a pan with sunflower oil and once the pan is hot add the mustard seed, fennel seed, onion, garlic and pepper. Fry these ingredients until the onions turn golden brown.
First wash the lentils twice and then add them to the onion mixture. Mix in the water and some salt to taste.
Cook the lentils until they are tender (not too hard and not too soft).
Add milk and turmeric and let it simmer for 2 more minutes.
Remove the pan from the heat and finally stir the cumin powder and black pepper into the curry.
மகிழ்ந்து உண்ணுங்கள் ('Enjoy your meal' in Tamil)
Did you know that the Sri Lankan cuisine consists of many vegetarian dishes. Delia explains you why this is the case.
Ingredients
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