Sambol is one of the most popular side dishes in Sri Lanka. It is cheap and easy to make and is enjoyed from humble homes in rural areas to the 5 star hotels of Colombo. Sri Lankan’s will dive into this delicacy at breakfast, lunch or dinner! It’s usually served as an accompaniment to string hoppers (small disks of rice noodles popular for breakfast in Sri Lanka) or rice and curry at any time of day.
Most Sambols are simply a set of ingredients that are mixed together, so they are incredibly easy to make. It has been years since I first made this, but I still make it often. It also makes a great summer salad for picnics, post xmas haze or long summer nights eating on the balcony or decking. Adjust the amount of yoghurt to your personal preference.
There is a book that I love – The Monk’s Cookbook. It is full of wonderful, easy and always delicious recipes. Many of them are Sri Lankan in style, so they are often just a deviation from Indian Tamil style food (would be my guess). This is a quick side dish or salad.
Carrot Sambol, Jaffna Style
Source : inspired by The Monk’s Cookbook
Cuisine: Indian / Sri Lankan
Prep time: 7 mins
Cooking time: 0 mins
Serves: 4 – 6 people, depending how you use it
2 tspn grated coconut or shredded coconut
0.5 cup curds / thick yoghurt
1 large onion
1 – 2 green chillies
Grate the carrots and mince the onion and chillies. Mix all ingredients well and serve at room temperature or chilled. Some grated ginger can also be added if desired.