Pol Sambol
Wonderfully spiced coconut sambol (a relish) that is usually eaten as an accompaniment with curries. Made from desiccated coconut, onions, garlic, curry leaves and chilli, simply mix with some tangy lemon and salt to taste to complete the dish. The mix does need some rehydrating time to allow it to settle. I find the colour and flavour deepen the longer I leave it, we recommend 10 mins at least. Once made the sambol must be stored in the refrigerator and eaten within 3 days.
Wonderfully spiced coconut sambol (a relish) that is usually eaten as an accompaniment with curries. Made from desiccated coconut, onions, garlic, curry leaves and chilli, simply mix with some tangy lemon and salt to taste to complete the dish. The mix does need some rehydrating time to allow it to settle. I find the colour and flavour deepen the longer I leave it, we recommend 10 mins at least. Once made the sambol must be stored in the refrigerator and eaten within 3 days.
Wonderfully spiced coconut sambol (a relish) that is usually eaten as an accompaniment with curries. Made from desiccated coconut, onions, garlic, curry leaves and chilli, simply mix with some tangy lemon and salt to taste to complete the dish. The mix does need some rehydrating time to allow it to settle. I find the colour and flavour deepen the longer I leave it, we recommend 10 mins at least. Once made the sambol must be stored in the refrigerator and eaten within 3 days.
