Skip to main content

Sri Lankan Coconut Sambol (Pol Sambol)

 

Ingredients

  • 2 cups fresh grated coconut (or desiccated coconut if fresh is unavailable)
  • 1 small onion, finely chopped (or 2-3 shallots)
  • 2-3 green chilies, finely chopped (adjust to taste)
  • 1-2 teaspoons red chili powder (adjust to taste)
  • 1 teaspoon salt (or to taste)
  • 1 tablespoon lime juice (or lemon juice)
  • 1 tablespoon Maldive fish (optional, for traditional flavor)
  • Fresh coriander leaves, chopped (optional, for garnish)


Instructions

  1. Prepare the Ingredients:

    • If using fresh coconut, grate it using a grater or food processor. If using desiccated coconut, soak it in a little warm water for about 10-15 minutes to soften.

  2. Mix Ingredients:

    • In a mixing bowl, combine the grated coconut, chopped onion (or shallots), green chilies, red chili powder, and salt.

  3. Add Maldive Fish (Optional):

    • If using Maldive fish, crush it into small pieces and add it to the mixture. This will add a distinct umami flavor to the sambol.

  4. Adjust Seasoning:

    • Add lime juice to the mixture. Mix everything well, adjusting the salt and lime juice to taste.

  5. Garnish:

    • If desired, garnish with chopped fresh coriander leaves.

  6. Serve:

    • Serve the coconut sambol immediately with rice, string hoppers, or bread. It can also be stored in an airtight container in the refrigerator for a few days.

Comments

Post a Comment

Popular posts from this blog

Rainbow Vegetarian Pad Thai with Peanuts and Basil

     Ingredients For the Noodles: 8 oz (225g) rice noodles 2 tablespoons vegetable oil (or sesame oil) For the Vegetables: 1 cup red bell pepper, thinly sliced 1 cup yellow bell pepper, thinly sliced 1 cup carrot, julienned 1 cup zucchini, julienned 1 cup bean sprouts 3 green onions, chopped 2 cloves garlic, minced 1/2 cup fresh basil leaves, chopped For the Sauce: 3 tablespoons soy sauce (or tamari for gluten-free) 2 tablespoons peanut butter (or almond butter) 1 tablespoon lime juice 1 tablespoon brown sugar (or maple syrup) 1 tablespoon rice vinegar 1 teaspoon sriracha (optional, for spice) For Garnishing: 1/2 cup roasted peanuts, crushed Lime wedges Extra basil leaves    Instructions Prepare the Rice Noodles: Cook the rice noodles according to package instructions until al dente. Drain and rinse under cold water to prevent sticking. Set aside. Make the Sauce: In a small bowl, whisk together the soy sauce, peanut butter, lime juice, brown sugar, rice vinegar,...
Post a Comment
Read more

Watalappan: A Delightful Sri Lankan Dessert

  Watalappan is a beloved traditional dessert in Sri Lanka, known for its rich, creamy texture and aromatic flavors. This dessert is a staple at festive occasions and family gatherings, often enjoyed during celebrations such as weddings and religious festivals. Ingredients 4 whole eggs 2 egg yolks 250 grams of jaggery (or dark brown sugar) 2 cups of thick coconut milk 1 teaspoon of cardamom powder 1/4 teaspoon of nutmeg powder A pinch of salt Cashew nuts for garnish Instructions Prepare the Jaggery Syrup : Grate the jaggery and dissolve it in 1/4 cup of hot water. Strain to remove any impurities. Mix the Ingredients : In a bowl, beat the eggs and egg yolks until well combined. Add the coconut milk, cardamom powder, nutmeg powder, and salt. Mix well. Combine : Slowly add the jaggery syrup to the egg mixture, stirring continuously to avoid curdling. Steam : Pour the mixture into a heatproof dish. Cover with aluminum foil and steam for about 45 minutes to an hour, or until set. Garnis...
Post a Comment
Read more

Polos (green jackfruit curry)

Here’s a recipe for Polos (Green Jackfruit Curry) , a delicious Sri Lankan dish made from young green jackfruit. It's a hearty, flavorful, and mildly spiced curry. Ingredients 500g green jackfruit (cut into bite-sized cubes) 1 medium onion (sliced) 4-5 garlic cloves (finely chopped) 1-inch piece of ginger (grated) 2-3 green chilies (sliced) 1 tsp mustard seeds 1 tsp fenugreek seeds 1 sprig of curry leaves 1 tbsp tamarind paste (or juice from 1 lemon-sized tamarind ball) 1 tsp turmeric powder 1 tsp chili powder 2 tsp roasted curry powder 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp fennel seeds 1 cinnamon stick 1 cup thick coconut milk 1-2 tbsp oil Salt to taste Instructions Prepare the Jackfruit: Clean and cut the young green jackfruit into bite-sized cubes. If using fresh jackfruit, be sure to oil your knife and hands as the sap can be sticky. Boil the jackfruit pieces in salted water for about 15-20 minutes until slightly tender. Drain and set aside. Toast the Spices: In a dry p...
Post a Comment
Read more