Wednesday, August 11, 2010

Thengai Sambal


HI all...

This dish is prepared by Lankans. As my origin is from Lanka I am much familiar with some of the authentic dishes which rules their cooking flavours.

This dish is one among them. Its usually taken with bread or Roti (recipe is also available). This recipe is usually prepared using a stone grinder which was usually available in those days in each and every home. But as I didnt have those I prepared this in the motor prestle. And the flavour hasnt changed .. except for the colour.

Its pretty simple and tasty if followed the same way.

grated coconut - 1 cup
small onions - 1 handful
salt to taste
red chillies - 2

Method: (I prepared this way)
- in a motor prestle add the chopped onions and red chillies and start smashing them until they are coarse.
- now add salt and grated coconut and again using the motor prestle smash it for 3 - 4 mins
- remove and serve

Method: (the original version)
- make red chilli and salt to a fine paste
- to this add the onions and smash them well
- add the grated coconut and mix well for 2 - 3 mins
- serve
- this method needs stone grinders.


Priti said...

Looks yum for me

Hari Chandana said...

Woww.. looks yummm :)

Pavithra Srihari said...

I have a lankan friend who used to bring this sambal with roti atleast 3 days in a week for lunch .. i used to exchange my box with her always ... then i was like only 10 yrs or something and never had that mind to learn it ... it is one of the recipes that i have almost forgotten now u rekindle my memories and makes me so nostalgic too .. thanks a ton for sharing this recipe