Vaalai kai sambol

Vaali kai sambol
Alternative names	Vazhakkai sambol, ash plantain sambol, green banana fry sambol
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 sambol (Sinhala: කොළ කෙසෙල් සම්බල්, Tamil: பச்சை வாழைப்பழ பொரியல் சம்பல்), also known as vazhakkai sambol, ash plantain sambol, or green banana fry sambol, is a traditional Sri Lankan condiment.^[1]^[2] Vaalai kai means unripe plantain in Tamil.

Vaalai kai sambol is a sambol 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 turmeric 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.

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[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.

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See also

References