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Sri Lanka Pol Mallum (Stringhopper Sambol)


Course : Curry
Source:
Serves: 1
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Ingredients:


1/2 Cup coconut

1 medium Onion

1 medium chile -- fresh

2 medium tomatoes

60 milliliters -water

1/2 teaspoon turmeric

1/2 teaspoon cinnamon -- ground

1 bunch curry leaf sprigs

1/4 teaspoon fenugreek

75 milliliters coconut milk

1 medium lime -- juice

1 teaspoon salt
 

Preparation / Directions:


Grate the coconut, chop the onion and chile and slice the tomatoes. Place in a pan, add the water, cinnamon, turmeric, curry leaves and fenugreek and cook until onions are soft. Add the coconut milk, stir well and cook for a couple of minutes. Add the lime juice and salt to taste.

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