SRI LANKA
Curries with coconut roti and sambol
45 mins
4 persons
Easy
Sri Lankan cuisine is known for its (often vegetarian!) curries with lots of spices and flavor. 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 fresh change from the spicy curries, can be made with grated coconut and lime, among other things. Making four dishes seems like a lot of work at first glance, but in practice this is certainly not the case: the perfect meal, even for the weekday. You obviously 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
Preparation time : 45 minutes
Preparation
Coconut roti
Mix the wheat flour, grated coconut and a pinch of salt well.
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 dough the size of your palm and flatten it into a round with the help of a rolling pin. 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 into a coarse mixture.
Add the grated coconut and mix again.
Stir the lemon juice and possibly some coconut milk into the sambol and serve.
Spicy potato curry
Finely chop the onion and green pepper and cut the tomato into small pieces.
Heat a pan with sunflower oil and once the pan is hot, add the mustard seeds, fennel seeds, 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. Let it cook for a while.
When the potatoes are half cooked, add the chili powder, coriander powder and turmeric.
Mix the tomato into 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 seeds, fennel seeds, 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 done (not too hard and not too soft).
Add milk and turmeric and simmer for another 2 minutes.
Remove the pan from the heat and finally stir the cumin powder and black pepper into the curry.
Ingredients
For approx. 8 coconut rotis:
500 grams of wheat flour
200 grated coconut
approx. 500 ml of water
2 tbsp sunflower oil/olive oil
pinch of salt
For the coconut sambol:
250 grams of freshly grated coconut (if you cannot get freshly grated coconut, add a little coconut milk to the dried grated coconut)
1 clove of garlic
5 small green chili peppers (or less to taste)
1 lemon
Chili flakes to taste
Salt to taste
For the potato curry:
500 grams of potatoes
2 white onions
3 tomatoes
50 ml milk
2 green chili peppers
2 tablespoons chili powder (or to taste)
1 tsp mustard seeds
1 tsp fennel seeds
1 tbsp coriander powder
1 tsp turmeric
3 tbsp sunflower oil
300 ml of water
For the Paruppu curry:
200 grams of red lentils
2 white onions
6 cloves of garlic
2 green chili peppers
50 ml milk
1 tsp mustard seeds
1 tsp fennel seeds
0.5 tsp cumin powder
1 tsp turmeric
0.5 tsp black pepper
500ml water
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