There is a book that I love – The Monk’s Cookbook. It is full of wonderful, easy and always delicious recipes. Many of them are Sri Lankan in style, so not so far from Tamil style food (would be my guess). This is a quick side dish or salad.
The recipes are from an Aadheenam (Hindu Monastery) in Kauai, Hawaii. The founder of the Aadheenam, Gurudeva (Sivaya Subramuniyaswami)’s guru was Yogaswami from Jaffna, Sri Lanka. I have met many people who knew Yogaswami and experienced his siddhis. A strong sometimes fiery guru, onepointedly dedicated to Siva and to stillness through meditation. These recipes must originate from Gurudeva’s time with Yogaswami.
If you are ever in Kauai, visit the monastery and the magnificent temple being built there – handcarved using traditional methods in Bangalore, India and erected on site by half a dozen silphis who travel from India. (Photos below courtesy of Kauai Aadheenam.)
Carrot Sambal, Jaffna Style
Source : inspired by The Monk’s Cookbook
Cuisine: Indian / Sri Lankan
Prep time: 7 mins
Cooking time: 0 mins
Serves: 4 – 6 people, depending how you use it
2 tspn grated coconut or shredded coconut
0.5 cup curds / thick yoghurt
1 large onion
1 – 2 green chillies
Grate the carrots and mince the onion and chillies. Mix all ingredients well and serve at room temperature or chilled. Some grated ginger can also be added if desired.
Read Some More:
- Some additional recipes from Monk’s Cookbook - A Rasam and a Subzi
People are Saying:
- Six Burner liked this recipe and included it in the Weekend Roundup.
The recipe is from an Aadheenam (Hindu Monastery) in Kauai, Hawaii.