Today we are sharing a taste of Sri Lanka with you. The ubiquitous and sublimely delicious “Pol Sambol” – pol being a Sinhala word for coconut.
Often eaten at breakfast heaped on to Pol Roti, this mouthwatering sambol also turns up at lunch and dinner as a refreshing, palate cleansing, side dish to rice and curry.
Moist, spicy and vibrantly orange it can’t fail to lift the heart when spotted on the dining table.
1 coconut | 1 small red onion | 1 small chilli | 2 limes | 1 tablespoon chilli powder
Serve as a light lunch with flatbread or as an accompaniment to curry dishes. Keep any leftover sambol refrigerated and it will last for ages. Except it won’t because you won’t be able to resist eating it all on the first day