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Pol sambol (Sinhala: පොල් සම්බෝල), or thenkai sambal (Tamil: தேங்காய் சம்பல்), is a traditional Sri Lankan dish made from coconut, mostly used as an accompaniment with rice, string hoppers, hoppers and curries.
Its name, also spelled as "sini sambol" or "seeni sambal", is derived from the local word for "sugar". [67] Pol sambol/Thengkai sambal This is a sambal made of scraped coconut (pol and thengkai mean coconut in Sinhala and Tamil, respectively), onion, green chilli, red chilli powder, and lime juice as its main ingredients.
A Dutch Burgher-influenced dish, lamprais is rice boiled in stock accompanied by frikkadels (frikadeller meatballs), a mixed-meat curry, blachan, aubergine curry, and seeni sambol. All of this is then wrapped in a banana leaf and baked in an oven. Lamprais is ideal for special occasions with large gatherings considering its richness and the ...
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Carper: Keralan curry short ribs, Sticky coconut rice, fried roti and pol sambol Wendell : Smoked nettle dao xiao mian noodles, ramp shacha, pickled ramps, soy marinated morels, chili crisp and ...
It is made by taking a small amount of milk rice, made in the regular process, and spreading it on a banana leaf. A sweet filling made of coconut and jaggery, called Pani pol, is placed in the center. The banana leaf is folded and rolled vertically and pressed firm giving it its unusual cylindrical shape. [6] [13]
Katta sambol (Sinhala:කට්ට සම්බෝල [kaṭṭa sambōla]) is a spicy Sri Lankan sambal served as a condiment. It consists of chili pepper , shallots , Maldives fish , sea salt , black pepper and lime juice , usually ground with a mortar and pestle or a grind stone.
The coconut milk, pol kiri, either in the form of miti kiri, the first thick milk extract from the coconut, or diya kiri, the thinner, watery subsequent extract, can be used. [4] The main spices used in kiri hodi are uluhal (fenugreek seeds), cinnamon stick and kaha kudu . The onions and fenugreek are added to give the necessary thickening or ...