This is Sri Lanka’s everyday coconut sambol. Known as pol sambol, it would be called a chutney in India. It may be served with any meal.

Ingredients

　　1 tablespoon lime or lemon juice

　　1/2 teaspoon salt

　　1 1/2 teaspoons cayenne pepper

　　1 teaspoon paprika

　　1/2 cup grated coconut, fresh or frozen and defrosted

　　Put 1/2 cup plus 2 tablespoons water into a blender. Add all the ingredients in the order listed and blend until you have a smooth paste.

　　Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Buy the full book from Amazon.