Thosai sambol

Thosai sambol

Coconut and tamarind sambol

By
From
Sri Lankan Flavours
Serves
6
Photographer
Craig Wood

Anyone who tries this dish loves it. This is a wet sambol, served runny. It can accompany any main meal and I like to add it to cheese and tomato sandwiches.

Ingredients

Quantity Ingredient
45g tamarind pulp
1 cup warm water
4 green chillies
2 garlic cloves, crushed
1 tablespoon ginger, crushed
1/2 teaspoon ground turmeric
1 teaspoon salt
1 cup desiccated coconut

Method

  1. Soak tamarind pulp in water for 10 minutes. Strain it, discarding pulp.
  2. Place chillies, garlic and ginger in a food processor and pulse into a paste (some processors won’t blend very small amounts: if you have trouble you may have to pound using a mortar and pestle). Add turmeric, salt and coconut. Process. Add tamarind liquid to food processor and mix well.
  3. This sambol keeps in the fridge for a week.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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