I saw Mr. Yoganathan from the corner of my eye–standing there in the kitchen with his fashionable button-up and traditional sarong, watching me closely as I ate to see if there was anything I needed—and while I didn't expect such a reaction from taking a simple photo of my lunch laid out in front of me, a day later, my landlord Aftab commented on how pleased "Mr. Yoga" had been to see me documenting the meal he had prepared.
In all honesty, it was a simple meal (simple by Sri Lankan standards, I should say), of dahl, coconut roti and something called "pol sambol", but it was the sambol that stood out, this spicy tropical orange-colored salad-type dish that I'd end up putting on everything... and then just shrugging off all social graces and eating it with a spoon.
My morning of leaving, I asked Mr. Yoga if I could share his recipe and take his picture. He informed me that I didn't need to take a photo because he had a lot on his phone already—some even with long hair—and I could choose. I told him I needed a coconut in the shot and he was kind enough to oblige me with it, as well as his recipe.
So—as a countermeasure to every online recipe these days not appearing until all the way at the bottom of the article—let's get right to it:
Mr. Yoganathan's Coconut Sambol
[Top left of the photo; forgot to get a close up SORRY I WAS EATING]
* Grated pol** coconut – 100g
* Dried red chili flakes – 1 tbs
* Small onion (or shallots) – 5 to 7
* Lime – ½ teaspoon
* Salt – to taste
1. Grind red chilis into flakes
2. Bash coconut and chilis in a mortar/pestle
3. Add sugar, bash/mix more
4. Add salt and lime to taste
(NOTE: While many recipes call for sugar,
Mr. Yoga keeps it out of his.)
And there you go! A gorgeous little addition to any spread, and all from the kindest gentleman you'll ever meet.
Thank you, Mr. Yoga! I'll miss you.
**Use "pol" coconut for this vs. the orange one Mr. Yoga is holding in the photo—that's a king coconut which is only used for its water.
