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Sambols are traditional accompaniments of curry serve 1 or all of them. They are often served in small dishes. For serving 10-12 people, double the quantities of ingredients are used here. Half a lemon should yield at least 1 table-spoon of juice.
Servings: 6
Calories: 94


  • 8 oz tomatoes skinned and chopped
  • 2 tablespoons coconut milk water and desiccated coconut
  • 1 green chilli deseeded and sliced
  • 1 large onion sliced
  • juice of 1/2 lemon
  • salt
  • 1/2 cucumber thinly sliced
  • 2 oz desiccated coconut
  • 2 tablespoons hot water
  • pinch of chilli powder


  • Make the tomato sambol: put the tomatoes into a bowl and stir in half the coconut milk, half the chilli and one-third of the onion. Mix well, then add 1/2 teaspoon lemon juice and season to taste with salt.
  • Make the cucumber sambol: arrange the cucumber slices in a shallow dish and sprinkle with salt. Leave for 30 minutes.
  • Meanwhile, make the coconut sambol: put coconut in bowl, pour over hot water and leave 15 minutes. Stir in chilli powder, one third of onion and 1/2 teaspoon lemon juice. Season with salt.
  • Rinse and pat the cucumber dry and transfer to a bowl. Mix in the remaining coconut milk, lemon juice and almost all remaining green chilli and onion. Season with salt.
  • Transfer sambols to individual dishes; garnish with onion and chilli rings and more chilli powder.
Calories: 94 kcal
Carbohydrates: 7 g
Protein: 2 g
Fat: 7g
Saturated Fat: 6 g
Sodium: 33 mg
Potassium: 225 mg
Fiber: 3 g
Sugar: 3 g
Vitamin A: 340 IU
Vitamin C: 13 mg
Calcium: 17 mg
Iron: 1 mg
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