Mint symbol

Pol sambol is one of the traditional side dishes I devoured with gusto on a trip to Sri Lanka. This version combines coconut with fresh mint to add a flavour hit to a wrap, curry or just sprinkled on steamed rice. If you don’t have mint, other green herbs such as coriander, Vietnamese mint or even basil (alone or in combination), work equally as well. 

I like to make this sambol as a dry-ish mix that’s easy to sprinkle. But if you’re having trouble blending the ingredients or prefer a wet sambol gradually add a little water to make a paste or sauce.

Mint sambol

1 cup fresh mint leaves (or coriander, basil or a mix of green herbs)
1 small onion, or 2 small shallots
4 cloves garlic
2/3 cup shredded (or desiccated) coconut
1 green chili (optional)
Lime juice (juice of ½ – 1 limes)
Sea salt

Blend the above ingredients, except the lime juice and salt. Taste while gradually adding lime and salt. It just needs a little of each.

This recipe is vegan, vegetarian, dairy and gluten free.