No Sri Lankan food without coconut sambal, that should be obvious...
This tart and spicy coconut sambal combines wonderfully with the nutty taste of paripoo (red lentil dal) and fine basmati rice. This combination is an absolute hit - honestly. Try it out and become fans.
Ingredients for 4 people as a condiment:
- 150 g fresh grated coconut (if you use dried coconut, please make sure it is of good quality and not too finely grated)
- juice of 1/2 a lemon (but according to taste)
- 1 small red onion
- 1/4 tsp salt
- 1 -2 tsp paprika powder (for colour)
- 1 - x tsp hot chilli powder
Preparation:
Finely dice the onion and place in a bowl. 2.
Squeeze the lemon and pour the juice over the diced onion. 3.
3. add the grated coconut, salt, paprika and chilli powder and mix thoroughly with your hands (see video).
Season the sambal to taste and add salt, heat and acid to taste.
Cover and keep the sambal in the fridge for at least 3 days.
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