Parsley Sambol (Super Food from Sri Lanka)
In Sri Lanka, the Sambol belongs to every meal on the table. Made from the pulp of a fresh coconut, seasoned with chili and a squeeze of lime juice, this side dish is actually indispensable.
Sambol is offered in Sri Lanka in a variety of forms, but I was most convinced by the sambol with parsley. Parsley is usually underestimated, but it provides a wide range of vitamins. Especially in terms of vitamin C, parsley is an excellent source.
So the Sambol with parsley is not only mega delicious, but also incredibly healthy and can be called a real super food!
100 g grated coconut, dried (*Note)
100 g cold water
50 g tomatoes, chopped
1 small red onion (40 g), finely chopped
1 bunch fresh parsley (60 g), finely chopped
2 green chilis, chopped
Juice of one lime
1 tsp red chili flakes
Salt to taste
Take a large enough bowl and mix all the prepared ingredients in it. Season with salt to taste. Leave the sambol in the refrigerator for about an hour to increase the intensity of the flavors.
In Sri Lanka, of course, the fresh pulp of the coconut is used. If you can not get any then use dried coconut flakes and mix them with the same amount of water. This way you get the most authentic result.
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