Inspired From Travels To: Sri Lanka
Coconut sambal is a delicious salad served with most meals in Sri Lanka. Coconut is also one of the main agricultural crops in Sri Lanka so it’s not surprising it’s used across the board in their curries, salads and condiments. Coconut sambal is made using a mortar and pestle, which lends a special earthy taste to this salad. A mixer and grinder will do if you do not have a mortar and pestle. Check out other recipes exclusively for Voyageur Chic by Chef Anthony at The Runcible Spoon here.
- ½ fresh coconut, grated
- 1 medium tomato, roughly chopped
- 1 medium onion, roughly chopped
- Salt to taste
- 1 green chili, minced
- Juice of 1 lime
- 2 garlic cloves
- 1 tsp red chili flakes
- Use a pestle and mortar to crush the garlic cloves and green chili.
- Add tomatoes and onions and continue crushing them.
- Now add grated coconut, chili flakes, lime juice and salt and crush until everything is incorporated well.
Recipe and Image Courtesy: Chef Anthony D’Costa
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