Cucumber Sambol/ Pipinja Sambola

READY IN: 40mins
Recipe by Elmotoo

A Sri Lankan recipe found & posted for the Asian Forum's Green, Eggs & Ham 3/08 recipe swap. This looks FABULOUS!! Cook time is 'standing time'.

Top Review by Shazzie

Made this exactly as stated as a thank-you for Help a Camera-less chef, #5. Wonderful recipe, so simple and tasty. I used an English (hothouse) cucumber, fresh lemon juice and coconut cream. The only red and green chilies I could get were extremely hot, but the hot, spiciness is so wonderfully contrasted with the cool, crisp vegies and coconut cream! The recipe seemed incomplete - after treating the cucumber as stated, I combined all the other ingredients and allowed them to infuse, chilled, for 6 hours. Have served this as a sambol with grilled sausages and as a relish with cold-meat sandwiches. I can imagine many uses for this 'cooling' yet 'spicy-hot' dish.

Ingredients Nutrition

Directions

  1. Peel cucumber and slice very thinly. Put in a bowl, sprinkle with salt and let stand for at least 30 minutes.
  2. Press out all liquid and if too salty, rinse with cold water. Drain well.

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