By Food System Team
Polsambal
This recipe was submitted to Cook the Commonwealth by Gayani. She says, "I'm an Artist, vegan chef/demonstrator from Sri Lanka now living in Birmingham UK. I'm passionate about teaching and learning about healing food from around the world. This is my favourite green polsambal recipe that my Mother used to make for eating with steamed sweet potatoes. Make sure you have fresh grated coconut and fresh green chillies. This is my favourite green polsambal recipe that my Mother used to make for eating steamed sweet potatoes. Make sure you have fresh grated coconut and fresh green chillies."
Updated at: Thu, 17 Aug 2023 08:04:24 GMT
Nutrition balance score
Unbalanced
Glycemic Index
20
Low
Glycemic Load
3
Low
Nutrition per serving
Calories242.4 kcal (12%)
Total Fat20.3 g (29%)
Carbs15.4 g (6%)
Sugars7 g (8%)
Protein3.4 g (7%)
Sodium145.3 mg (7%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
First wash green chillies , dry and slice them.
Step 2
Add salt and chillies in a mortar and pestle.
Step 3
Bash them to make a paste add black peppercorns and crush .
Step 4
Add the grated coconut little by little and bash everything together.
Step 5
Add the skinned red onions to coconut mixture and bash them well till everything combines.
Step 6
Add lime juice and mix well.
Step 7
Serve with warm rice and curry or flat bread or roti. My favourite is eating with sweet potatoes. Enjoy!
View on gayaniskitchenhq.wordpress.com
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