Recipe by: Mariya Jeevunjee

Source: Home recipe

Serves: 15

Eat with the string hopper pulao (separate recipe)


  • 2 oz (~60 g) mint leaves
  • 8-10 peppercorns
  • 1-2 oz (~30-60 g) onions chopped
  • 3-4 cloves garlic
  • 2 Tbsp grated coconut
  • salt and lime juice to taste


  • Wash and drain the mint leaves.
  • Roast the coconut, garlic and onions lightly.
  • Grind the above with the remaining ingredients into a smooth paste. Season with lime and salt. Roll into small balls and serve on a plate.
  • Eat with the string hopper pulao.

Download PDF here: Sri Lankan Mint Sambol Mariya Jeevunjee