Pol Sambol by Kriss Venugopal

Lets not get into the nitty gritty of usual recipes where you need more skill than the passion to relish a taste.

Grate a milky and juicy sweet coconut and have it in a deep bowl. Add a few fresh curry leaves washed clean. To it add finely chopped shallots or red onions… your taste and choice matters here. Add hearty full heap-full tablespoons of red chili powder.

Food 2

Don’t be shocked, you will need it. Add a dash of salt and little sugar. Squeeze a full lime and wait for the magic. Let the magic begin when you start mixing it with your bare hands well till the chili powder shares its shade of red to the coconut and the mixture turns orange with a few green bits here and there of the curry leaves.

The aroma of the sweetness of coconut mixed with the tang of lime and the heat of the chili is more than enough to lure you to a meal, but it is okay if you want an extra zing with a few crushed corns of black pepper. That’s what I call the basic instinct of Lankan cooking “Pol Sambol”.

If you don’t love it…. then seriously you need a visit to a specialist who can check your taste-buds. If you love non-veg then add a few dried maldivian fish while crushing the mix….

Bohoma stuti lanka….

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