Mint Sam­bol

MAKES 1½ CUPS; Photo pg. 76

SAVEUR - - Contents -

To­tal: 10 min. From the hum­blest break­fast dal to a cel­e­bra­tory feast, no Sri Lankan meal is com­plete with­out at least one sam­bol on the ta­ble. Sri Lankan sam­bols are typ­i­cally spicy, with body and tex­ture from grated fresh co­conut. This mint sam­bol pro­vides a pun­gent yet cooling foil to rich dishes like ghee-driz­zled chicken buriyani.

1 cup grated fresh co­conut (about 4 oz.) 1 large bunch mint leaves (about 2 packed cups) 15 small green chiles, such as Thai style (½ oz.) 6 gar­lic cloves, peeled

½ medium red onion (4 oz.), peeled and coarsely chopped ½ tsp. kosher salt Juice of ½ lime

In the bowl of a food pro­ces­sor, com­bine all in­gre­di­ents ex­cept the lime juice. Process into a ho­moge­nous paste, scrap­ing down the sides as needed and adding 3–4 ta­ble­spoons wa­ter as needed to help break it down. Taste and ad­just the salt as nec­es­sary. Add the lime juice and blend in briefly.

Below: Green bean curry prepared by Yusra Ali (recipe at left). Bot­tom: Nowhere on the is­land are you far from the In­dian Ocean.

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