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Sri Lankan Coconut Sambol

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

  1. 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.

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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. Buy the full book from Amazon.
TagsChutneyCondimentSri LankanSouth AsianAsianLimeCitrusFruitLemonPaprikaHerbs & SpicesCoconutGluten FreeDairy FreeNut FreeVegetarianVeganQuickEasy5 Ingredients or FewerNo-CookBlenderCookbooks
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