Sri Lankan Pol Sambol

Sambol is a popular topping and side dish in Sri Lanka. There are two basic varieties - sweet and savoury (pol sambol). Here I've made the spicy version and will soon follow with the sweet one. Pol Sambol is best served with idiyappam.

Its also super easy to whip up...

Pol Sambol

1/2 cup Grated Unsweetened Coconut
1-2 tsp Lemon Juice
1 Onion, cut fine
1-2 tsp Red Chilli Powder
1/2 tbsp Cilantro, chopped

Mix all the ingredients together. Serve as a side with idiyappam. Feel free to make it as spicy as you'd like. And you can play around with the lemon juice as well.

Enjoy.

Idimee

Idimee is a fusion dish of Malaysian/ Burmese flavours of Mee Goreng and Indian idiyappam/ sevai or string hoppers. This was brought to India by the Chettiars, a successful business community in India.

This is easy to make and is a great one dish meal.

Mee Goreng

1 cup Idiyappam (I've linked to my recipe of it, but you can now even get store bought which just needs to be steamed. If you can, do try to make it at home. Its a bit of a lengthy process but worth it).
1/2 cup Carrots, julienned
1/2 cup Beans, julienned
1/2 Onion, sliced
1 tbsp Ginger Garlic paste
2 Green Chillies, chopped
1 Spring Onion, green and white parts chopped separately
4-5 tbsp Soy Sauce
Cilantro leaves, chopped, for garnish (optional)

Cook the carrots and beans until tender but still firm. Saute the onions and green chillies and stir fry until translucent and caramelised. Add the whites of the spring onions and saute. Add the cooked carrots and beans and stir fry until crispy.

Add the idiyappam and toss to mix with the vegetables. On a low heat continue to fry the veggies and idiyappam. Add the soy sauce and mix through.

Serve hot sprinkled with the greens of the spring onions and the cilantro, if using.

Enjoy.