Wash and dry the head of cabbage. Shred the leaves very finely. Mix with the dessicated coconut, turmeric, mustard paste, half of the onion, garlic, the hot green chillie maldive fish, and salt to ...

Put all the ingredients in a Blender except the coconut. Grind until it well then add the ground ingredients into the coconut and mix well - add salt & lime to taste and serve. 6 servings.

If using a mortar and a pestle (vangediya); add the chillie powder, chillie flakes, and salt to it and grind to a paste. Grind the all the ingredients above except lime in a mortar and pestle ...

Blend and grind all ingredients with a little water. This is an ideal sambol for string hoppers, plain rice, thosai and idli.

Heat the oil and fry onions, chilli, garlic and curry leaves. After few seconds sprinkle musted seeds. Drain the gram and add to to the pan. Add other ingridiens without coconut milk and cumin. Stir ...