This is Sri Lanka’s everyday coconut sambol. Known as pol sambol, it would be called a chutney in India. It may be served with any meal.
Recipe information
Yield
serves 6
Ingredients
1 tablespoon lime or lemon juice
1/2 teaspoon salt
1 1/2 teaspoons cayenne pepper
1 teaspoon paprika
1/2 cup grated coconut, fresh or frozen and defrosted
Preparation
Put 1/2 cup plus 2 tablespoons water into a blender. Add all the ingredients in the order listed and blend until you have a smooth paste.
Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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