Ape Amma Vegetarian Recipes for Quick and Tasty Meals

Welcome to a colorful celebration of Sri Lankan vegetarian cooking! If you’ve ever wondered how to bring the warmth and flavor of “Ape Amma” (a beloved Sri Lankan food personality known for wholesome, home-style meals) into your own kitchen, you’re in for a treat.

Sri Lankan vegetarian recipes are renowned for their vibrant spices, fresh coconut, and creative use of local produce. Whether you’re a dedicated vegetarian or just looking to add more plant-based meals to your week, these recipes are nourishing, satisfying, and downright delicious.

In this blog post, I’ll guide you through a trio of classic “Ape Amma” vegetarian recipes: Parippu (Lentil Curry), Pol Sambol (Coconut Sambol), and Wambatu Moju (Eggplant Pickle) – each one bursting with authentic island flavors.

Let’s dive into a plant-powered feast you’ll want to make again and again!

Why You’ll Love This Recipe

Sri Lankan vegetarian dishes offer something for every palate—spicy, tangy, creamy, and crunchy! These “Ape Amma” favorites are:

• Quick and easy to prepare, even on a busy weeknight.
• Full of plant-based protein and nourishing vegetables.
• Gluten-free and naturally vegan-friendly options.
• Beautifully spiced, with layers of flavor in every bite.
• Perfect for meal-prep, family dinners, or festive gatherings.

“Ape Amma’s recipes remind me that the simplest ingredients, cooked with love and tradition, can become the most memorable meals.”

Ingredients

Parippu (Sri Lankan Red Lentil Curry)

Pol Sambol (Coconut Sambol)

Wambatu Moju (Sri Lankan Eggplant Pickle)

Equipment

• Medium saucepan (for lentils)
• Mixing bowls (for sambol and moju)
• Frying pan or wok (for eggplant and tempering spices)
• Slotted spoon
• Knife and chopping board
• Measuring cups and spoons
• Wooden spoon or spatula

Instructions

Parippu (Red Lentil Curry)

1. Rinse the red split lentils several times under cold water until the water runs clear. Drain well.
2. In a medium saucepan, add the lentils, turmeric powder, and water. Bring to a boil, then reduce the heat and simmer uncovered for about 10 minutes, until the lentils are soft and mushy.
3. Add coconut milk and a pinch of salt. Stir and simmer gently for another 5 minutes.
4. Meanwhile, heat the oil in a small pan. Add the mustard seeds—when they start to pop, add onions, garlic, green chili, and curry leaves. Sauté until the onions are golden and fragrant.
5. Pour this tempering over the cooked lentils. Stir well, taste, and season with more salt if needed. Serve hot!

Pol Sambol (Coconut Sambol)

1. In a mixing bowl, combine the grated coconut, red chili powder, chopped red onion, and salt.
2. Using your hand (the traditional way!) or a spoon, mix and squeeze the ingredients together to release the flavors.
3. Add lime juice and mix again. If using, add Maldives fish flakes for an umami boost (optional for vegans).
4. Serve immediately with rice, bread, or any Sri Lankan curry.

Wambatu Moju (Eggplant Pickle)

1. Cut the eggplants into thick batons. Sprinkle with a little salt and turmeric powder. Let rest for 10 minutes.
2. Heat oil in a deep pan. Fry the eggplant pieces in batches until golden and soft. Remove and drain on paper towels.
3. In a separate bowl, mix vinegar, sugar, and a pinch of salt.
4. In a clean pan, heat a tablespoon of oil. Add mustard seeds and fenugreek seeds—when they sizzle, add onion, chili, and curry leaves. Sauté until onions are translucent.
5. Add the fried eggplant and toss to coat. Pour in the vinegar mixture and stir well. Cook for 2-3 minutes until everything is well combined and slightly thickened.
6. Let cool and store in a clean jar. The flavors deepen after a few hours or overnight.

Tips & Variations

• Make it milder: Reduce the chili powder in pol sambol and skip the green chilies in parippu if you prefer less heat.
• Vegan all the way: Omit Maldives fish flakes in pol sambol for a completely plant-based dish.
• Try different lentils: Brown lentils or mung beans work well in place of red lentils for the curry.
• For extra crunch: Top parippu with fried onions or roasted coconut for texture.
• Make ahead: Both wambatu moju and pol sambol taste even better the next day as the flavors meld and develop.

“Pol sambol is a perfect side for Green Chile Cheese Bread, and parippu pairs beautifully with steamed rice or roti.”

Nutrition Facts

Note: Nutrition values are approximate and may vary based on brands and serving sizes.

Serving Suggestions

• Serve all three dishes together for a classic Sri Lankan rice and curry meal.
• Enjoy parippu with steamed basmati or red rice, or scoop it up with flatbreads.
• Pol sambol is a fiery, zesty condiment for rice, hoppers, or even as a toast topper.
• Wambatu moju adds tangy-sweet depth to any curry spread—try it with simple lentils or as a sandwich filling.
• Pair with fresh salads, chutneys, or other Sri Lankan vegetable curries for a vibrant, balanced plate.
• For a full Sri Lankan brunch, add homemade bread—try this Hamburger Bun Sourdough Recipe for a unique twist!

“Don’t forget to serve with plenty of fresh lime wedges and extra chilies for those who love the heat!”

Conclusion

Bringing the “Ape Amma” style of vegetarian cooking into your kitchen is a wonderful way to explore the incredible diversity of Sri Lankan flavors. These recipes—parippu, pol sambol, and wambatu moju—showcase how simple, humble ingredients can create deeply satisfying meals.

Each bite carries the essence of home-cooked comfort, tradition, and the joy of sharing food with loved ones. Whether you’re new to Sri Lankan cuisine or a lifelong fan, these vegetarian classics are sure to become favorites at your table.

For more inspiration, check out our Kosher Vegetarian Recipes, or explore sweet treats like Grandma’s Old Fashioned Bread Pudding for dessert. Happy cooking and ayubowan (may you live long)!

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