Sri Lankan Shredded Leaf Sambol
Serve with (Rice+ papadums + one or two other curries)
INGREDIENTS:
200 g | green leaves (e.g. spinach, kale, carrot leaves, centella (gotu kola), washed and dried |
2 tbsp | oil |
1/2 | red onion finely chopped |
1 sprig | curry leaves |
1 tsp | mustard seeds |
2 dried | chillies finely sliced |
1/4 cup | desiccated coconut (add a little bit of boiling water to re- hydrate) |
1/2 tsp | turmeric |
salt to taste |
METHOD:
- Finely slice the greens. I find rolling them tightly into a cigar shape and using a sharp knife is the easiest way to get a fine slice.
- In a small fry-pan add the oil. When hot, add the curry leaves, mustard seeds and onion. Fry until the onion is soft.
- Add the chopped greens and cook until just wilted. Now add the coconut, mustard seeds, turmeric and salt, Mix well until just warmed through.
Recipe Credits: LINK