Sambols are served with Sri Lankan food. They can be fresh or cooked but I really like the fresh varieties. You can make this with carrot or beetroot. (I was pleasantly surprised by how nice the beetroot sambol was.) This should really be made with pennywort or gotukola which can be found in some Asian grocers but I usually use coriander or parsley, often when I have a packet that needs to be used up. This is easy to make in a hand blender – you can just throw everything in or you can chop the ingredients by hand.
One medium carrot or half a beetroot, peeled and grated
A small packet of coriander or parsley
One green chili (more or less if you prefer)
3 tablespoons of fresh grated coconut
2-3 teaspoons of lime juice, more if needed
1/4 teaspoon salt
1. If using in a hand blender, put all the ingredients in, adding the lime juice last. Pulse gently – you don’t want it to be over-pulzerized. Add a glug more lime juice if needed.
2. If you’re making this by hand, you can chop the chili and herbs finely (easiest with a mezzaluna blade) and mix all the ingredients together with the lime juice.