Sri Lankan Pol Sambol (Sambal) recipe with fresh coconut

Pol Sambol (or sambal) is a spicy coconut mixture that is unique to Sri Lankan cuisine. And it's absolutely delicious. The flavor is very sharp and clean, and if you've only ever had coconut dishes that are sweet, you have to try this savory treat.

I took great pleasure in making this dish. It was my first time, although I'd grown up eating it. Thought I was a novice, it turned out perfectly which means this dish is very, very easy to make as long as you have the correct ingredients.

Ingredients:
1 whole coconut
Red chile powder
1 small red onion, chopped
juice of 2 limes (more or less)
salt
dried fish flakes (maldive fish which can be bought here)
1 thinly sliced small green chile*
curry leaves

Now the first thing you have to do is crack open the coconut which is no easy task. Find a heavy knife, one that you can whack against the nut. Use the back of the knife to give it some good, sharp smacks. If you can get it cracked, you can slide the tip of the knife in to pry it open.



If you can capture the coconut water in a cup, drink up! It's very good for you.

Then, you have to scrape the flesh out. This picture gives a good idea of how this works, and you can buy a coconut scraper online or at your local Indian food store, if it's good.



The scraper screws onto the side of a table, and then you crank away.



Mix in the chile powder (as much/little as you want). To get a healthy orange color, you have to put in quite a bit, so get a milder powder if you don't like too much hotness.

Mix in the lime, more or less according to your taste. Traditionally, Sri Lankan food is quite limey.

Add the chopped onion.

Add the sliced green chile and maldive fish (these are optional).

You may fry the curry leaves a little bit before you add them in, but this is not necessary. The curry leaves can be optional, but to me they make the dish authentic. In Sri Lanka, curry leaves are known as karapincha.



Pol sambol can be eaten with plain bread, and it's delicious this way. In this picture, you see it with dal curry (red lentils) and some crusty white bread.



*The chile I mean is not usually found in American grocery stores. It is small, slim and short, very spicy, and can be found in Indian markets.

Thai Vegetable soup; Or, Becoming a Vegetarian

On Sunday I got violently sick. I though it was from a homemade burger I had had that night for dinner. I felt so nauseous after eating. After a medicinal solution from the BF, I felt slightly better but got hungry again and housed some canned (ugh) chicken soup. Fast forward to the middle of the night and let’s just say it was coming out both ends. Ok that wasn’t so subtle…but it wasn’t pretty. I’m traumatized.

I made Veg soup the next day. Plain old veggies and broth, no noodles, rice or trimmings, soup. It lasted for a couple days, over which time I realized I had probably caught a bug (as opposed to food poisoning) as BF’s cousin had had the same thing a few days earlier.

I threw the burger patties I made out the window for the stray cats nonetheless, moved to waves of nausea every time I thought of meat. Talk about negative association.

I have now made the tentative decision, after a successful week of vegetarian subsistence, to try and become and actual vegetarian. Why? I feel healthier, my skin feels better, and I have lost 3 pounds. Nice, right?

I remade my veg soup after I ran out, and added extra lemon, cilantro and coconut milk for a Thai twist. I also threw in curry powder, cumin, coriander and ginger. Turned out quite well. A whole pot that lasts me days (BF is not a healthy eater) may have been a bit much, but still, I like it:

Recipe:
Around 12 cups of water (I usually use enough for whatever amount of veggies I have to cover, and adjust other ingredients accordingly. I never measure, I throw sh*t in).
Some bouillon cubes of your choice (or powder, or nothing)
Approx 1t of cumin, coriander, ginger and curry powder. Omit any of these you don’t like.
Veggies I had in the house:
Cabbage
Carrots
Potatoes
Onion
Green beans
(leeks are a great addition)
red lentils (adds amazing texture, I always add these to my Veg soup).
Tomatoes (2 or 3)
Salt and pepper
Half can of coconut milk
cilantro

Boil all ingredients, adding cilantro/coco milk towards the end. Boil till flavours are combined and veggies are cooked through. Salt through to taste.

Remember you can add ANY veggies you like. To make regular veggie soup, omit cilantro, coco milk, coriander, cumin and ginger. I like to keep the curry powder in, it adds a nice depth of flavour.
The pics are my thai veg soup both:

Regular



and blended