A Sri Lankan staple recipe made of fresh coconut and chilies! Delicious with hopper, idlis and everything else!
1.5 cups fresh grated coconut
Juice of one lime
1 green chili, roughly chopped
1 tablespoon coriander, chopped
3 tablespoons onion, chopped
1 teaspoon Kashmiri chili powder
1/2 teaspoon salt
- 1. Combine all ingredients in a chopper or food processor until ingredients are finely mixed. You can also do this with a mortar and pestle.
- 2. Chill before serving.
- 3. Serve with rice, dosas, hoppers or chapattis.
Recipe Credit: I opened my recipe box one day to find this mysteriously inserted recipe, in lovely handwriting, inside. I couldn't figure out where it came from, until one day my daughter confessed, that my niece Priyanka Mariwala had inserted it as a surprise gift. To Priyanka, who loves coconut, thank you sweetheart!
The Kashmiri chili powder can be substituted with paprika. The green chilies are essential as they give the flavour, but if Kashmiri chili powder/ paprika is not available, the sambol will still taste great.