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Green Coconut Sambal

Green Coconut Sambal

A sambal is a condiment that is served alongside other Indian dishes to provide a contrast of flavours, and sometimes to cool the palate or provide extra heat. This one is a cooling sambal that would sit nicely alongside any Indian dish, or scooped up with poppadoms. My local South Indian restaurant serves a delicious version this with their dosas, and so I thought I’d try to replicate the recipe.

Ingredients

  • 300ml coconut milk
  • 6 tablespoons desiccated coconut
  • Generous handful of cashew nuts
  • Whole bunch of coriander
  • 2 green chillies
  • 10 curry leaves
  • 2 garlic cloves
  • thumb-sized piece of ginger, finely chopped
  • 1 tsp mustard seeds
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder

Directions

1. Heat oil in pan and fry the curry leaves for one minute
2. Add the spices and garlic and fry until fragrant and the mustard seeds start to pop
3. Add the coconut milk, dessicated coconut, chillies, ginger and and cashew nuts and cook for 5 minutes
4. Take off the heat and throw in the fresh coriander (roughly chopped)
5. Allow to cool slightly and then blend until smooth. Add more coconut milk if too thick to blend

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