Vegetable Pol Roti, Sambal & Soya Meat Curry - A Srilankan Breakfast

Srilankan Cuisine ressembles very much like South Indian cuisine.Sri Lankan cuisine is served mainly with  boiled or steamed rice along with a curry of fish, chicken, beef, mutton or goat for non vegetarians or else along with other curries made with vegetables, lentils or fruit for vegetarians.
Dishes are accompanied by pickled fruit or vegetables, chutneys and sambals, especially coconut sambol, a paste of ground coconut mixed with chili peppers, dried Maldive fish and lime juice.Sri Lankan cuisine has influences from colonial powers, foreign traders and the Kerala region of India. Key ingredients are rice, coconut and especially spices, reflecting the island's history as a spice producer and trading post over several centuries.

The most popular type of roti of Srilanka is Pol roti, this stove topped flat bread made either with wheat flour/maida or else Kurakkan flour which means finger millet flour or else a mixture of both flours and freshly scraped coconut. However onions, grated vegetables,chopped green chillies can be added to this mixture before cooking.

Obviously Pol roti can be prepared either as savoury ones or sweet ones. These are usually thicker and harder than other rotis exists. This healthy rotis can be usually eaten with any type of curries or else Srilankan side dishes like coconut sambol and lunu miris (a mixture of onion and maldives fish). Pol rotis are eaten for breakfast or else for dinner needless to say that these rotis are considered as main meal rather than a supplement. My today's combo meals from International cuisine goes for a complete Srilankan breakfast. Actually i have already tried Pol roti with ragi flour and this vegetable pol roti attracted me while i was googling and i couldnt stop myself to make these healthy rotis along with coconut sambal and soya meat curry.

Vegetable Pol Roti: Recipe Source:here
1 cup Wheat flour
1/4cup  Grated coconut
2nos Chillies (chopped)
1no Onion (chopped)
1no Carrot (grated)
1/2no Zucchini (grated)
Water, as required
Oil

In a bowl, take the wheat flour, grated coconut and add in the grated vegetables, chopped onions and green chillies and salt.

Add in some water slowly and make the mixture into a ball of dough that should not stick to your fingers.

Pour in a little oil and divide the dough into 4 balls and keep aside for 10 – 15 mins.

Roll out each of the four balls and cook them on a flat pan or griddle on low heat.

Flip the roti to the other side after a few minutes cook until both sides are cooked and slightly browned.

Serve with soyameat curry or sambal.

Sambal/Coconut Sambol:
1cup Grated coconut
4nos Dry red chillies
1no Onion (chopped)
Few curry leaves
Oil
Salt

Heat a teaspoon of oil, and roast separately red chillies, followed by curry leaves, onion and finally the grated coconut and put off the stove.

Take all the ingredients in a mixie jar and grind with enough salt.

Serve with rotis.

Soya Meat Curry/ Soya Nuggets Curry:
1cup Soya nuggets
1no Onion (chopped)
1 Tomato (chopped)
1tsp Ginger garlic paste
Few curry leaves
1/2tbsp Curry powder
1cup Coconut milk
Salt
Oil
1/2tsp Fennel seeds
1inch Cinnamon stick

Cook the soya nuggets with enough water and salt for 5 minutes, drain the water and keep aside.

Heat oil in a pan, fry the fennel seeds and cinnamon stick.

Add the chopped onions, ginger garlic paste and curry leaves, saute for few minutes.

Now add the tomatoes and cook for few more minutes.

Add the cooked soya meat and saute for few minutes, now add the curry powder, salt and cook for few seconds.

Pour in the coconut milk and cook the curry for 10minutes until the consistency turns bit thick.

Serve with pol roti.

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