Entree: Sri Lanka – Jaffna Tamil Cuisine – பிட்டு மற்றும் தேங்காய் சம்போல் ➤ Pittu maṟṟum thengai sambol (Steamed cylinders of ground rice and coconut served with a spicy grated coconut relish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 3 cups (360 g) roasted rice flour (pittu flour)
- 1 cup (80 g) freshly grated coconut (for the dough)
- 1 to 1 1/4 cups (240–300 ml) hot water, plus more as needed
- 1 tsp (5 g) salt, plus more to taste
- Oil or melted butter for greasing pittu mold (optional)
- 2 cups (160 g) freshly grated coconut (for sambol)
- 2 small red onions (shallots), finely chopped, about 1/2 cup (80 g)
- 2 tbsp (30 ml) freshly squeezed lime juice
- 2–3 tbsp (15–25 g) Sri Lankan roasted red chili powder (adjust to heat preference)
- 1/2 tsp (3 g) salt, or to taste
- 1–2 tbsp (10–20 g) Maldive fish, crumbled, or 1 tbsp (15 ml) fish sauce (optional, for authentic Jaffna flavor)
- 1 tbsp (15 ml) oil (coconut or neutral oil) for sambol

Instructions

1. Prepare the pittu dough: place roasted rice flour and 1 tsp (5 g) salt in a large bowl. Sprinkle hot water a little at a time while rubbing the flour between your palms until it forms damp, crumbly particles that hold together when pressed but are not paste-like. Fold in 1 cup (80 g) grated coconut evenly. Adjust moisture with a little more hot water if too dry.
2. Fill a pittu mold or a clean metal cylinder layered with a little grated coconut: press small handfuls of the mixture firmly into the mold in sections until filled. If you don't have a mold, use a clean tea/coffee tin with holes at the bottom placed over a steamer basket.
3. Steam the filled mold over boiling water for 12–15 minutes, until cooked through and aromatic. Turn out onto a plate and gently separate into bite-sized pieces or serve as whole cylinders.
4. Make the coconut sambol: combine 2 cups (160 g) grated coconut, chopped red onion, red chili powder, lime juice, 1/2 tsp (3 g) salt, optional Maldive fish or fish sauce, and 1 tbsp (15 ml) oil in a bowl. Mix thoroughly, crushing slightly with the back of a spoon or mortar and pestle to marry flavors. Taste and adjust salt, lime, or chili.
5. Serve hot pittu immediately with generous spoonfuls of coconut sambol alongside. Pittu also pairs well with dhal curry, fish curry, or sambals from Jaffna cuisine.