Cucumber Sambol/ Pipinja Sambola

Total Time
40mins
Prep 10 mins
Cook 30 mins

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'.

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.

Reviews

(1)
Most Helpful

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.

Shazzie June 09, 2008

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