Sri Lankan food experience is something out of this world!
Such a variety of food items that every day was a treat. Their favorite
breakfast item is Kiribath (milk rice) which is served with red chilli
sambal. And it was kiri bath and chilli sambal that our wonderful host served
us on our first day in Sri Lanka. The red chilli chutney can be a side dish for
many of our Indian dishes. Today we had it with semiya (vermicelli) upma.
Ingredients:
- 15 red chillies
- 1 tbsp of cut onion
- Sea salt to taste
- Juice of half a lemon (optional)
- Juice of half a lemon (optional)
Instruction:
- - Remove the stalk of the red chillies, cut into
two or three pieces and lightly roast them. Soak in water for about 15 minutes.
- - Grind the soaked, drained chili pieces. I used
my grinding stone, but can be done in the blender too.
- - The taste of course will be superior when grinding stone is used. It should be ground slightly rough, you should see some of the seeds intact.
- - The taste of course will be superior when grinding stone is used. It should be ground slightly rough, you should see some of the seeds intact.
- - Add salt and cut onion and grind again. Serve
with steamed rice or chapatis. Can be bottled and refrigerated for further use.
