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Grate the carrots and coconut and very, very finely dice the chillies and onion- or if you are feeling lazy, like me, you can also chop up the carrots, coconut, onion and chillies into roughly equal size chunks and put in a mixie jar (this is what I do).
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Mix the finely grated carrot, coconut and finely diced chilli and onion together in a bowl (or empty the mixie jar into a bowl if you took that route) and pour in the lemon juice, jaggery or coconut sugar and salt. Now ideally you want to work this mixture with your hands- you want the lemon juice, jaggery and salt to be absorbed by the coconut and carrot.
Make sure to wash your hands before and afterwards! The chilli can sting your eyes and that is a mistake I often make.
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The sambol should be a delicious balance of sharp, salty, a hint of sweet (from the carrot and jaggery powder) and rounded from the healthy fats in the coconut. Serve with a sprig of fresh coriander on the top! Once you’ve made this once you’ll be making batches of it every week, it goes with absolutely everything, it’s so tangy yet fresh and delicious.
- Serve alongside this coconut dal recipe.
“This tangy sambol pairs perfectly well with my coconut dal, but you can have it on the side of everything – try it with home food, as a garnish for soup, stirred through a side salad of palak leaves with a drizzle of olive oil, or inside a frittata or omelette- anything!”
