Name: Coconut Sambol
Yield: Makes a Scant ½ Cup; Serves 4
Cuisine: Sri Lanka
Ingredients: ½ cup chopped shallots; About 2 tablespoons fresh lime juice; 5 or 6 black peppercorns or scant ¼ teaspoon freshly ground black pepper; 3 or 4 dried red chiles, stemmed; ½ teaspoon coarse salt; ¼ cup water (if using dried coconut); 6 tablespoons fresh or frozen grated coconut or ¼ cup dried shredded coconut; 1 garlic clove

Preparation info

Makes a Scant ½ Cup ; Serves
4

Difficulty
Easy

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

Sambols in the Subcontinent come primarily from Sri Lanka and are not to be confused with the sambals in Indonesian/Malaysian cooking, though they are, presumably, related. A Sri Lankan sambol resembles a Mexican salsa or a jaew from Laos, for it is most often made with uncooked ingredients, such as fresh or dried chiles, shallots, and garlic, that are traditionally ground with a stone mortar and a pestle, then mixed with an acid such as lime juice. The grinding