Carrot Leaf Sambol

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Sri Lankans don’t really do salad, not in the traditional Western sense anyway. A green leaf sambol or mallung is about as close as we get. Mind you, it’s a pretty good substitute. Seasoned with chilli, and lime juice and mixed with crunchy fresh coconut it’s both tasty and nourishing in the truest sense.

These days, carrots, especially the heirloom varieties come  with their tops still attached. I’ve always chopped the tops off and saved them to add a fresh kick to a rice and curry meal. The carrot leaf has a lovely fresh, slightly peppery flavour that is both delicious and interesting.

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Carrot Leaf Sambol

  • 1 bunch of carrot leaf (the green tops of the carrot, cut off)
  • ½ cup of shredded fresh coconut or rehydrated dessicated coconut
  • ½ small red onion chopped
  • ½ a medium tomato deseeded and chopped
  • 1 green chilli sliced (optional)
  • 1 tsp. maldive fish flakes
  • ½ lime
  • salt and pepper to task

Preparation

Finely chop the carrot leaves and add to the coconut, onion, chilli, tomato and maldive fish.

Mix well, ensuring all ingredients are well distributed.

Just  before serving add lime, salt and pepper to taste.

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Filed under Sri Lankan Food, Uncategorized, Vegetable Dishes, Vegetarian Curries

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