Sambol with Red Chilis
Sambol with coconut is something that you can actually find on the tables in Sri Lanka at every meal. I myself have eaten countless variations, such as the sambol with parsley, and I never had a bad dish on the plate. Probably the most common sambol is the one with dried red chilies. You can find it all over the country and the recipes usually differ only by nuances. What surprised me at first was the short ingredient list, the insanely good taste suggests a bit more ingredients. But as so often applies here: Less is more! In this recipe I show you the quick and easy preparation of a delicious chili Sambol, which, by the way, also fits many dishes which do not come from Sri Lanka.
100 g coconut flakes, dried (*note)
100 g cold water
8 dried red chilies
1 small red onion (40 g), finely diced
juice of one lime
¼ tsp sugar
salt to taste
First, crush the chilies with a pinch of salt in a mortar. Take a sufficiently large bowl and mix all prepared ingredients in it. Then season with salt to taste. Leave the sambol in the refrigerator for about an hour, so that the flavors become more intensiv.
In Sri Lanka, of course, the fresh pulp of the coconut is used. If you can not get fresh coconut, use dried coconut flakes and mix them with the same amount of water. This way you will get the most authentic result.
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