Coconut sambal

Also known as pol sambol, coconut sambal is a classic condiment from Sri Lanka. A spicy dry chutney served with everything from rice to string hoppers (rice noodles), it imparts a zesty, tangy and very spicy flavour, thanks to plenty of onion, chilli and lime.

Coconut sambal is one of the most popular side dishes in Sri Lanka – enjoyed with breakfast, lunch and dinner. I have re-created a milder version that uses leek to keep this more Sattvic (see here) and has just a tiny pinch of chilli, along with paprika to add colour without too much heat. It is best prepared with fresh coconut, but desiccated coconut is still delicious. If you do manage to find fresh coconut, there’s no need to add the hot water. To serve, garnish with a sprinkle of ground paprika and take it straight to the table.

Serves 4

60g (¾ cup) desiccated coconut

30g leek, finely diced

1½ tbsp lime juice

pinch of finely grated lime zest

¼ tsp sea salt

pinch of cayenne pepper

pinch of chilli powder

3½ tbsp hot water

2 tsp ground paprika, to serve

1 Toss the ingredients together with the hot water and leave to sit for 10 minutes for the flavours to come together.

2 Garnish with the paprika and serve. This is best eaten on the same day.

FEELING
PITTA

Leave out the chilli powder and enjoy the cooling coconut and lime.

FEELING
KAPHA

Enjoy the chilli, adding more to taste if you like.