Sri Lankan Shredded Leaf Sambol
Serve with (Rice+ papadums + one or two other curries)
|200 g||green leaves (e.g. spinach, kale, carrot leaves, centella (gotu kola), washed and dried|
|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)|
|salt to taste|
- 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