Tuesday, December 7, 2010
Curly Parsley Sambol
This is one of my favourite ten-minute recipes. It’s adapted from a cultural icon – Gotukola Sambol or Pennywort Sambol - which is an essential ‘health food’ on a Sri Lankan family menu.
In Australia, I found that Curly Parsley was a good substitute, more easily found in Melbourne supermarkets and healthy too.
1 bunch of Curly Parsley
½ to 1 whole onion (depending on how much you like onion)
½ to 1 cup desiccated coconut (depending on how much you like desiccated coconut). Option: Re-hydrate the coconut by adding a few tablespoons of water to fluff up the tiny flakes.
Salt to taste. Personal choice: 1 tsp.
Also optional: squeeze of lemon/lime juice. I used: 1 tablespoon.
What to do:
Wash parsley. Peel and cut onion into halves. Pop everything (parsley, onion, desiccated coconut, salt) into a food processor. Whiz until the parsley is finely shredded. Add lime juice. And you’re done.
Yes, truly that’s it. No cooking, just shredding. You can have this sambol with rice, lentils and a spicy vegetable dish, like the potato dish that follows.