Seeni Sambol

Since I started this blog, I have developed this tendency of asking fellow Sri Lankans I meet  to contribute one of their favourite recipes to the blog. One such instance was when I invited my Mandarin language classmates to contribute to the blog and starting today, over the next few weeks, the guest posts will feature a few recipes shared by my class.

Today’s guest blogger is Hasini Wanninayake. She is currently an international studies undergraduate at Kelaniya university and plans to join the foreign service after her graduation.

Seeni Sambol

This is a side dish that my mother often makes at home. It can be eaten with hoppers, kiribath or in a sandwich.

seeni sambalTime taken: 30 mins

Serves 5 to 6

Ingredients:

  • Onions – 5, large
  • Maldive fish – ¼ cup (optional)
  • Ginger – 1”, crushed
  • Garlic – 2 or 3 cloves
  • Cinnamon – 1 piece
  • Cloves – 3 or 4
  • Curry leaves – 1 or 2 sprigs
  • Rampe  – 1 or 2” piece
  • Sera/ Lemongrass – ½ “ pieces
  • Tamarind paste – 1 tsp
  • Vegetable oil – 4 to 6 tbsp
  • Sugar – 2 tsp
  • Salt, to taste

Method:

  1. Peel and finely chop the onions.
  2. Mix the first nine ingredients (onions to lemon grass) in a bowl with a pinch of salt.
  3. Heat the oil in a shallow pan.
  4. When the oil starts to sizzle, add the mixed ingredients to the pan and keep stirring for 10 to 15 mins.
  5. When the onions are well fried and dry, add the tamarind paste to the pan.
  6. Continue stirring until the ingredients are well mixed.
  7. Fry a few minutes longer until the mixture turns dark brown.
  8. Add the sugar and keep stirring for a little while longer. Adjust salt, if required, before removing from heat.

Recipe source: Hasini Wanninayake.

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Papaya Curry

Today’s recipe is that of a papaya curry recipe. While papaya is used in pickles or acharu here, a curry is not so common but my mother likes experimenting with her curries and this turned out delicious. This is also the dish I am sharing for Angie’s Fiesta Friday #2.

Papaya Curry

Time taken: 20 mins

Serves 3

Papaya curryIngredients:

  • Papaya, half-ripe – 1 cup, chopped
  • Onion – ½
  • Capsicum/ Malu miris – 1
  • Fennel seeds – 1 tsp
  • Cloves and Cinnamon – 1 tsp, crushed powder
  • Crushed chillies – 1 tsp
  • Lime – 1 ½
  • Sugar – 1 tbsp
  • Low fat oil – 1 tbsp

Method:

  1. Heat 1 tbsp oil in a pan and lightly fry the chopped onion, malu miris and fennel seeds for 2 minutes.
  2. Then, add the chopped papaya, crushed chillies and the crushed cloves and cinnamon powder to the pan, together with ¼ cup of water.  Cover and cook for about 5 minutes.
  3.  Squeeze and add the juice from 1 ½ limes and the sugar to the pan. Mix well and cook for another 5 minutes. Add a little water if the liquid dries up before that.
  4. Serve with rice.

Recipe source: Raji Thillainathan.

Garlic and Shallot Curry

Another garlic curry recipe of my mother, this time with shallots. For another version of a garlic curry, do check out the earlier post of the beetroot and garlic curry recipe.

Garlic and Shallot Curry

Time taken: 20 mins

Serves 3

Garlic and Shallot CurryIngredients:

  • Garlic – ¼ cup
  • Shallots – ½ cup
  • Fenugreek seeds – 1 tbsp
  • Tamarind extract – ½ cup
  • Curry powder – 1 tsp
  • Salt, to taste
  • Coconut milk – ¼ cup
  • Sugar – 2 tsp
  • Low fat oil – 1 tbsp

Method:

  1. Clean the garlic and shallots.
  2. Heat 1 tbsp oil in a pan and add the fenugreek seeds. Then, add the shallots and fry for a couple of minutes, before adding the garlic and frying further for a few minutes.
  3. Add the tamarind juice, curry powder and salt to taste to the pan. Mix well and cook for about 5 minutes.
  4. Add the coconut milk and sugar to the pan and cook for another 5 minutes, until gravy thickens and a nice aroma wafts about.
  5. Serve warm with rice or pittu or stringhoppers.

Recipe source: Raji Thillainathan.

FFF

Pudalangai Kulambu

Today’s curry recipe is one of the dishes that I like a lot – pudalangai kulambu or snake gourd curry.

Pudalangai Kulambu

Time taken: 30 mins

Serves 2 or 3

Pudalangai KulambuIngredients:

  • Snake gourd – 1 cup, chopped
  • Onion – ½ , chopped
  • Fenugreek seeds – 2 tsp
  • Curry leaves – 1 sprig
  • Tamarind – ½ cup
  • Coconut milk – ½ cup
  • Curry powder – 1 tsp
  • Salt, to taste
  • Low fat oil – 2 tbsp

Method:

  1. Heat 1 tbsp oil in a pan and fry the onion and fenugreek seeds for a couple of minutes.
  2. Then, add another tbsp oil to the pan and add the chopped snake gourd and curry leaves. Continue frying for a few minutes.
  3. Add the tamarind and milk to the pan, together with the curry powder and salt to taste. Let the curry cook for about 10 – 15 mins over medium heat.
  4. Remove pan from stove when the gravy thickens.
  5. Serve warm with rice or pittu.

Recipe source: Raji Thillainathan.

Cabbage Fritters

Today’s recipe is that of cabbage fritters.

In addition to checking out the recipe below, I would like to invite you to visit this post on one of my other blogs – Perspectives Quilt for a brief introduction about one of my books that can be freely downloaded today on Amazon Kindle.

Cabbage fritters

Time taken: 25 mins

Serves 4 or 5

Cabbage frittersIngredients:

  • Cabbage – ½ cup, shredded
  • Onion – ½, chopped
  • Green chillies – 1 or 2, chopped
  • Crushed red chillies – 1 tsp
  • Chickpea flour – ¼ cup
  • Wheat flour – ¼ cup
  • Ginger – ½ tsp, crushed
  • Garlic – ½ tsp, crushed
  • Salt, to taste
  • Oil, for deep-frying

Method:

  1. Mix all the ingredients, except the oil, together adding a little water to make the fritter dough.
  2. Divide the fritter dough into 4 or 5 portions.
  3. Deep-fry until golden brown.
  4. Serve with rice or as it is.

Recipe source: Raji Thillainathan.

Tomato and Potato Curry

Today’s recipe is a lovely tomato and potato curry, which my mother calls her tomatish potato dish. It is a simple and easy to prepare dish that you will certainly like.

Tomato and Potato Curry

Time taken: 30 mins

Serves 2

Tomatish potatoIngredients:

  • Potato – 1
  • Tomato – 1
  • Onion – ½
  • Green chilli – 1
  • Crushed red chillies – 1 tsp
  • Ginger – ½ tsp, crushed
  • Garlic – ½ tsp, crushed
  • Salt, to taste
  • Low fat oil, for frying

Method:

  1. Boil the potato and then, peel and chop it into smaller pieces.
  2. Lightly fry the potato pieces and keep aside.
  3. Heat a little oil in a pan and lightly fry the chopped green chilli, ginger and garlic. Add the chopped tomato pieces and crushed red chillies to the pan and continue frying for a few minutes.
  4. Remove the pan from the stove and transfer its contents to a blender to grind it to a paste.
  5. Transfer the tomato paste back to the pan and heat it over a low heat.
  6. Add the fried potato pieces to the pan and salt, to taste. Stir well.
  7. Serve the tomato and potato curry with rice or pittu.

Recipe source: Raji Thillainathan.

Spicy Cabbage Curry

As this blog does require recipes that I record of my mother’s cooking or sent in by others and I also wish to be a bit more active on my other blogs, I will be making weekly or bi-weekly posts rather than daily posts as I did in the first few months of this blog.

This weekend’s recipe is that of my mother’s spicy cabbage curry. If you prefer fried cabbage, try out the delicious cabbage fry or the cabbage and carrot fry recipes posted earlier on this blog.

Spicy Cabbage Curry

Time taken: 25 mins

Serves 3

Spicy Cabbage CurryIngredients:

  • Cabbage – 1 ½ cup, shredded
  • Carrot – 1 tbsp, finely chopped (optional)
  • Capsicum/ Malu miris – 1 tbsp, chopped
  • Green chilli – 1, chopped
  • Onion – 2 tbsp, chopped
  • Fenugreek – 1 tsp
  • Curry leaves – 1 sprig
  • Garlic – 1 or 2, finely chopped
  • Coconut milk – ½ cup
  • Curry powder – 1 tsp
  • Salt, to taste
  • Lime juice – 1 tsp
  • Oil – 1 tbsp

Method:

  1. Heat a tbsp oil in a pan and fry the chopped onion, garlic, capsicum, chilli, curry leaves and fenugreek seeds for a couple of mins.
  2. Then, add the shredded cabbage and optional carrot to the pan and continue stir-frying for around 5 mins.
  3. Add the coconut milk, curry powder and salt, to taste and let the curry cook for around 10 mins.
  4. Remove the pan from the stove and mix 1 tsp lime juice into the pan.
  5. Serve warm with rice.

Recipe source: Raji Thillainathan.