Pol Roti , Srilankan Coconut Rotti

Pol Roti – Srilankan Coconut Rotti is a flat bread made with atta flour mixed with coconut and aromatics. Delicious in every bite. Recipe with step by step pictures.

I love Sri Lankan food and I am obsessed with Peter Kuruvita. His Sri Lankan cooking videos are so charming. His shows reflect rustic home style cooking with absolutely no fancy equipment or pots and pans. I have just seen him with a good knife. That is all. His cooking is so approachable that you so want to try the recipes at home. Such a natural!!!!! Zero drama while cooking (Sadly, most of the cooking shows these days anyways are reality shows). Once he sat on a top of the boulder and used the surface and a stone as mortar and pestle. I think it was in Sigiriya. I am just awestruck at the ways he adapts naturally! His recipe for Pol Roti is something I have wanted to try for a long time. I loved the fact that it is made with whole wheat flour. I adapted the recipe a little and used a rolling pin instead of spreading the rotis by hand. My boys devoured them and is now a regular at home.

Take the fresh shredded coconut and green chillies in a small mixer and pulse it 3-4 times so that the coconut is very finely shredded and the chillies are ground. One can also finely chop the green chillies and add too!.

Take a big bowl and add in the atta flour (Indian style whole wheat flour), ghee, finely chopped onion, finely chopped curry leaves, salt and ground coconut – green chillies mixture. Make sure to really finely chop the ingredients. Otherwise the dough will break while rolling. Add few tablespoon of water at a time and mix the flour mixture well until a firm dough is formed.

Take a golf ball size of dough, dust the dough ball generously in flour. Start rolling the dough gently.

Spread the dough to a 4-5 inch circle. Repeat with the remaining dough. Set aside on a big plate.

Heat a griddle and sprinkle oil on the griddle. Place the rolled dough on the griddle. Sprinkle oil to the top of the roti and cook for a minute.

Flip over and cook for a minute more. Cook till its golden and brown spots appear all over the roti on both the sides. Cut it into four pieces and serve hot!

The roti goes well with non-veg curry or a spicy sambol.

• 2 cups Atta – Whole wheat flour
• 3/4 cup fresh shredded coconut
• 3 - 4 green chillies
• 1 onion, finely chopped
• 2 sprigs curry leaves, finely chopped
• 3 tablespoon ghee
• 1 teaspoon salt
• coconut oil for greasing the griddle

1. Take the fresh shredded coconut and green chillies in a small mixer and pulse it 3-4 times so that the coconut is very finely shredded and the chillies are ground.
2. Take a big bowl and add in the atta flour, ghee, finely chopped onion, finely chopped curry leaves, salt and ground coconut – green chillies mixture. Make sure to really finely chop the ingredients. Otherwise the dough will break while rolling. Add few tablespoon of water at a time and mix the flour mixture well until a firm dough is formed.
3. Take a golf ball size of dough, dust the dough ball generously in flour. Start rolling the dough gently.
4. Spread the dough to a 4-5 inch circle. Repeat with the remaining dough. Set aside on a big plate.
5. Heat a griddle and sprinkle oil on the griddle. Place the rolled dough on the griddle. Sprinkle oil to the top of the roti and cook for a minute.
6. Flip over and cook for a minute more. Cook till its golden and brown spots appear all over the roti on both the sides. Cut it into four pieces and serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Breads
• Cuisine: Sri Lanka

• 2 cups Atta – Whole wheat flour
• 3/4 cup fresh shredded coconut
• 3 - 4 green chillies
• 1 onion, finely chopped
• 2 sprigs curry leaves, finely chopped
• 3 tablespoon ghee
• 1 teaspoon salt
• coconut oil for greasing the griddle

1. Take the fresh shredded coconut and green chillies in a small mixer and pulse it 3-4 times so that the coconut is very finely shredded and the chillies are ground.
2. Take a big bowl and add in the atta flour, ghee, finely chopped onion, finely chopped curry leaves, salt and ground coconut – green chillies mixture. Make sure to really finely chop the ingredients. Otherwise the dough will break while rolling. Add few tablespoon of water at a time and mix the flour mixture well until a firm dough is formed.
3. Take a golf ball size of dough, dust the dough ball generously in flour. Start rolling the dough gently.
4. Spread the dough to a 4-5 inch circle. Repeat with the remaining dough. Set aside on a big plate.
5. Heat a griddle and sprinkle oil on the griddle. Place the rolled dough on the griddle. Sprinkle oil to the top of the roti and cook for a minute.
6. Flip over and cook for a minute more. Cook till its golden and brown spots appear all over the roti on both the sides. Cut it into four pieces and serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Breads
• Cuisine: Sri Lanka

Find it online : https://www.kannammacooks.com/pol-roti-srilankan-coconut-rotti/

Kerala style fish curry made with Kodampuli – Malabar Tamarind and Sardines (Mathi Meen). Spicy fish curry made with coconut milk. Recipe with step by step pictures and video.

I have a long time friend called Linish who is an ultimate foodie. Seafood is his favorite and his eternal love is with Sardines (Mathi Meen). His sense of humor and timing cant be beat. Every time we make Sardines at home, I think about him while cooking. He has had that kind of influence on me. He is into the film industry and the struggle there is so real. On top of all this, I just love the way how he manages to keep his cool. His timeline is filled with jokes on everyday life as it happens. He just makes me laugh instantly almost every single day with his jokes and memes. Here is a sample of Sardine memes!

Here are some of the products you can buy online for making this recipe

Pottery Earthen Kadai https://amzn.to/3J9OqMJ Kudampuli/ Malabar Tamarind https://amzn.to/3gtpsvG Cold Pressed Virgin Coconut Oil https://amzn.to/3B7lAtM

Here is the video of how to make Kerala Fish Curry Recipe with coconut milk

This Mathi Meen Curry is made with Kodampuli – Malabar Tamarind. Kodambuli – Malabar Tamarind is a dried fruit used in curries as a souring agent. Kodampuli is soaked in water briefly and added to curries. It gives the curries a sweet sourness and its slightly smoky.

Here is how to make the curry Heat coconut oil in a pan (preferably an earthen pot) and add in the mustard seeds, curry leaves and fenugreek seeds. Let the mustard seeds crackle.

Crush the ginger and garlic in a mortar and pestle. Add it to the pan along with chopped Indian shallots (Indian small onions) and slit green chillies. Add in the salt. Adding the salt now will help prevent the ginger and garlic from sticking to the pan.

Saute till the onions are soft and starting to brown.

In the mean time, make a paste of turmeric powder, coriander powder and red chilli powder. Add few tablespoons of water and make a thick paste. If you want a fiery looking red curry, use Kashmiri red chilli powder.

Add the paste to the curry and sauté well for 3-4 minutes until the masala paste is completely cooked. Streaks of oil will start appearing from the mixture. Its a sign that the masalas are cooked.

Once the paste is well cooked, add in half a cup of water.

Soak the Kodampuli in a cup of water for 5 minutes.

Add in the soaked kodampuli along with the water used. Do not squeeze or puree the kodampuli like you would do to tamarind. Just add the soaked kodampuli to the pan.

Close the pan with a lid and let it simmer for five minutes. Add in a cup of second pressed coconut milk. Here is the recipe for making coconut milk at home.

Also add in the fish to the pan. I have used Mathi Meen – Sardines today.

Close the pan with a lid and let the curry simmer for 6 minutes. Sardines cook very fast.

Remove the curry from heat and allow the curry to rest for at-least a couple of hours so the flavors mature. It tastes better the next day.

Serve with rice. Without the rice, this is a perfect low-carb, high fat dish for anyone on the ketogenic diet .

• 3 tablespoon coconut oil
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon fenugreek seeds
• 2 sprigs curry leaves
• 1/2 inch piece ginger
• 6 cloves garlic
• 10 Indian small onions (shallots)
• 2 green chillies, slit
• 1 teaspoon salt
• 1/2 teaspoon turmeric powder
• 2 teaspoon red chilli powder (use more for a spicy curry)
• 2 teaspoon coriander powder
• 3 pieces kodampuli, malabar tamarind
• 1 cup coconut milk (lite milk)
• 250 grams Sardine / Mathi Meen

1. Heat coconut oil in a pan (preferably an earthen pot) and add in the mustard seeds, curry leaves and fenugreek seeds. Let the mustard seeds crackle.
2. Crush the ginger and garlic in a mortar and pestle. Add it to the pan along with chopped Indian shallots (Indian small onions) and slit green chillies. Add in the salt.
3. Saute till the onions are soft and starting to brown.
4. In the mean time, make a paste of turmeric powder, coriander powder and red chilli powder. Add few tablespoons of water and make a thick paste.
5. Add the paste to the curry and sauté well for 3-4 minutes until the masala paste is completely cooked.
6. Once the paste is well cooked, add in half a cup of water.
7. Soak the Kodampuli in a cup of water for 5 minutes. Add in the kodampuli along with the water used. Close the pan with a lid and let it simmer for five minutes. Add in a cup of second pressed coconut milk.
8. Also add in the fish to the pan.
9. Close the pan with a lid and let the curry simmer for 6 minutes. Sardines cook very fast.
10. Remove the curry from heat and allow the curry to rest for at-least a couple of hours so the flavors mature. It tastes better the next day.
11. Serve with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Side Dish
• Cuisine: Kerala