Sri Lankan Coconut Sambol
A fresh coconut relish that brightens up any leftover rice and curry.
Ingredients
- 2 cups grated coconut
- 1 red onion
- 2 green chilies
- 1 tsp mustard seeds
- 1 tsp lime juice
- 1/2 tsp salt
- curry leaves optional
Instructions
- 1
Mince onion and chilies finely.
- 2
Mix with coconut, mustard seeds, lime juice, and salt.
- 3
Let sit 10 minutes for flavors to meld.
- 4
Serve alongside rice and curry.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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