Recipe: mint sambol
Pol sambol is one of the traditional side dishes I devoured with gusto on my recent trip to Sri Lanka. This version combines coconut with fresh mint to add a flavour hit to a wrap, curry or just sprinkled on steamed rice. If you don’t have mint, other green herbs such as coriander or even basil (alone or in combination), work equally as well.
I like to make this sambol as a dry-ish mix that’s easy to sprinkle. But if you’re having trouble blending the ingredients or prefer a wet sambol (like Ganga’s version, which inspired this recipe) gradually add some water to make a paste or sauce.
Mint sambol
1 cup fresh mint leaves (or coriander, basil or a mix of green herbs)
1 small onion, or 2 small shallots
4 cloves garlic
2/3 cup shredded (or desiccated) coconut
1 green chili (optional)
Lime juice (juice of ½ – 1 limes)
Sea salt
Blend the above ingredients, except the lime juice and salt. Taste while gradually adding lime and salt. It just needs a little of each.
This recipe is vegan, vegetarian, dairy and gluten free. For more food ideas, check out the recipe archive.
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