sambol

An incredible easy Sri Lankan coconut Sambal recipe that only takes 10 mins to make and need very few ingredients. Goes well with every meal.

Sri Lankan Coconut Sambol

Fresh shredded coconut/ grated coconut

shallot chopped or 4 Asian shallots onion

chili flakes

chili powder

salt

lime juice lime

habanero

Add chili flakes, chili powder, and salt to the mortar and pestle. pound it to make a coarse powder. Salt makes it easier to grind.

Then add chopped shallots, chopped habanero, and grind to a coarse paste. Do not grind shallot/onion too much, they become bitter. (You can add the habanero first, grind it finely and then add chopped shallot and grind that too)

Now add your shredded coconut to the mortar and pestle and pound again to mix.

Add lime juice and pound very well unit everything is thoroughly mixed and no white color coconut pieces left. 

Taste and adjust salt and lime for your taste.

A traditional Sri Lankan vegan curry that makes the perfect accompaniment to hoppers and a variety of veggie curries, made with leeks, coconut and cinnamon

Leek seeni sambol

coconut oil

leeks

ginger

garlic

tbsp curry leaves

tbsp coconut milk

tamarind paste

tbsp chilli powder

cinnamon

Heat the coconut oil in a frying pan over a high heat until smoking. Add the leeks, ginger and garlic and fry for 5-7 mins or until the leeks are starting to brown.

Add the curry leaves, coconut milk, tamarind paste, chilli powder, cinnamon and 1 tsp salt, and mix to combine. Reduce the heat to low-medium and cook for 45 mins or until reduced and sticky. Can be made two days ahead and kept in the fridge.

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Sri Lankan Coconut Sambol

Leek seeni sambol

Top 2 sambol recipes from across the web

The most viewed sambol recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sri Lankan Coconut Sambol

Leek seeni sambol

The most viewed sambol recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine