Vaalai kai sambol

Vaali kai sambal
Alternative names	Vazhakkai sambal, ash plantain sambal, green banana fry sambal
Course	Condiments
Place of origin	Sri Lanka
Serving temperature	Room temperature
Main ingredients	plantain, onion, green chilies, salt, lime juice
Food energy; (per serving)	232 kcal (971 kJ)

Vaalai kai sambal (Template:Lang-si, Template:Lang-ta), also known as vazhakkai sambal, ash plantain sambal, or green banana fry sambal, is a traditional Sri Lankan condiment.^[1]^[2] Vaalai kai means unripe plantain in Tamil.

Vaalai kai sambal is a sambal made of plantain, thick coconut milk, onion, green chilies, red chilies, mustard seeds, vinegar, salt and lime juice.^[3] Dry roasted red chilies, mustard seeds, vinegar, salt and sugar are ground to form a smooth paste. Green chilies and onions are chopped into fine pieces. The plantains are peeled and diced before being mixed with tumeric powder and salt. The diced plantains are deep fried in oil until they turn to light brown colour. The plantains, green chilies, onions, coconut milk and paste are then mixed together before serving.

References

^ Sivanathan, Prakash K.; Ellawala, Niranjala M. (2017). Sri Lanka: The Cookbook. Frances Lincoln. p. 76. ISBN 9781781012130.
^ Dharmapala, Su (2012). The Wedding Season. Simon and Schuster. ISBN 9780731815616.
^ Somasekaram, Sathanithi (1995). Introduction to Jaffna Cookery. Arjuna Consulting Company. ISBN 9789559276012.

This Sri Lankan food-related article is a stub. You can help Wikipedia by expanding it.

[1] Sivanathan, Prakash K.; Ellawala, Niranjala M. (2017). Sri Lanka: The Cookbook. Frances Lincoln. p. 76. ISBN 9781781012130.

[2] Dharmapala, Su (2012). The Wedding Season. Simon and Schuster. ISBN 9780731815616.

[3] Somasekaram, Sathanithi (1995). Introduction to Jaffna Cookery. Arjuna Consulting Company. ISBN 9789559276012.

[1]

[2]

[3]

See also

References