Easy Coconut Sambal Recipe | Fresh Pol Sambol with Red Chili - Jaffna (2024)
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Have you ever tried coconut sambal or Pol Sambol at home? If not, this is the right time to give it a try. Today, I am going to show you the tasty way to make an easy coconut sambal recipe at home in Sri Lankan style.
Coconut sambal is one of the well-known dishes among Sri Lankans. People prepare this dish very often for breakfast, lunch, or dinner.
The coconut sambol is the best combination with every food, especially with Sri Lankan bread.
This easy coconut sambal is one of the easiest recipes you can make quickly at home.
Alright, let’s see the delicious way to make an easy coconut sambal recipe at home in Sri Lankan style.
My Favorite Combos
1. This Recipe + Bread +Dhal Curry 2. This Recipe +String Hoppers+Dhal Curry+Unique Prawn Fry 3. This Recipe +Vegetable Rotti+Chicken Curry
Easy Coconut Sambal Recipe with Dried Red Chilies
Ingredients
Grated coconut – 100g
Dried red chili – 8 to 12
Small onion / Shallots – 5 to 7
Lime – ½
Sugar – ¼ teaspoon
Salt – As you need
Instructions
1. Get ready with grated coconut, dried red chilies, onion, salt, sugar, and lime.
2. Grind dried red chilies and salt together to flakes as shown in the picture below.
3. Wash the mortar and pestle. Then, add the grated coconut and ground dried red chili flakes. Bash and muddle them using a pestle until they combined well.
Visit my site, www.topsrilankanrecipe.com where you can find a detailed, step by step process of this recipe with images.
Author: Rocy
Recipe type: Vegetarian
Serves: 2 or 3 People
Ingredients
Grated coconut - 100g
Dried red chili - 8 to 12
Small onion / Shallots - 5 to 7
Lime - ½
Sugar - ¼ teaspoon
Salt - As you need
Instructions
Get ready with grated coconut, dried red chilies, onion, salt, sugar, and lime.
Grind dried red chilies and salt together to flakes.
Wash the mortar and pestle. Then, add the grated coconut and ground dried red chili flakes. Bash and muddle them using a pestle until they combined well.
Now add sugar and bash them again.
Finally, add the onions and bash them to a good mix.
Taste the sambal and adjust salt if needed.
Now, take off all the mixture to a plate or bowl. Then, add the lime juice and mix everything well.
This is how to make an easy coconut sambal recipe at home. Serve and enjoy this Sri Lankan style pol sambol with dried red chili.
Notes
1. If you don’t like more spiciness, reduce the number of dried red chilies. 2. Small onions or shallots give a good taste to this sambal. If it is hard to find use the large onion. 3. After adding the onions, don’t bash them for a long time because coconut sambal is tastier when onion pieces locate here and there.
You May Like:Sri Lankan Prawn Varai or Shrimp with Grated Coconut (Video) This is how to make tasty and easy coconut sambal with dried red chilies at home. I hope you liked this Sri Lankan style pol sambol recipe. When you have all the ingredients give it a try, you will like it for sure.
If you have any questions or suggestions leave them in the comment box below. Also, you can share this simple coconut sambal recipe with your friends and family by clicking the social share buttons below.
It is a coconut relish, consisting of freshly grated coconut, shallots, dried whole chilies or chili powder, lime juice, and salt. Traditionally the ingredients are ground on a rectangular block of granite with a granite rolling-pin, known as a miris gala (Sinhala: මිරිස් ගල).
You can eat it in a variety of ways as well. Some enjoy it as part of a rice and curry or string-hopper meal. You can also eat it simply with bread and butter. Actually, one of my favorite ways to eat pol sambol is with plain rice and lentil curry.
This is meant to be an accompaniment—make a batch (it keeps for weeks in the fridge) and then put a teaspoon or two on your plate with your rice/bread and curries.
This week's cooking video — coconut sambol, which is just a great accompaniment. Sharp and tangy and spicy, yum. I think I'm going to have some on a grilled chicken sandwich later today. I forgot to mention in the video, it freezes well too, so if you make more than you'll eat in a week, I'd freeze half.
If given a choice I would term Pol Sambol as a dish that defines Sri Lanka. Simple, rustic and basic yet bursting with delightful flavours. Pol means coconut and Sambol is a chutney or salsa like condiment that accompanies Sri Lankan rice, curries and flat breads.
Fresh pol (coconut) sambal is great with everything and is served with nearly every meal, including breakfast, when it is eaten with egg hoppers and kiri bath. It's especially delicious when paired with a snapper curry or served on hot crusty bread.
Ratchaburi Province, home to Copra's factory and source of all its coconuts, is an agricultural powerhouse in Thailand because of its soil and weather. Its dark, mineral-rich soil, abundant water and year-round sun ensure that the coconuts are extremely sweet.
Apart from coconut oil, it's the coconut milk which is at the heart of Sri Lankan cooking. Think of a thick, creamy dal or lentils dish cooked with coconut milk, so flavourful and rich, a great vegan curry to pair with rice or flatbread like Indian naan.
Squeeze half a lime into the curry and serve with steamed red rice, your dal, fresh sliced chilies and some steam fried kale on the side. To steam fry by use a large fry pan, heat and cook kale with a good splash of water, oil and pinch of salt. *Sri Lanka curry powder recipe - adapted from Sri Lanka: The Cookbook.
Desiccated coconut is the disintegrated and dehydrated coconut kernel or pulp largely comprising the white portion of the kernel, after removing the brown testa or parings. From: Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003.
Yes, you can freeze grated coconuts. The best way to do it is to spread the grated coconut out in a thin layer on a baking sheet and freeze it. Once it's frozen, you can put the coconut into a freezer bag or container. When you need some coconut, just take out what you need and let it thaw.
Scoop out the coconut meat from the shell and use a standard grater or food processor to shred the meat. Spread the coconut shreds on a baking tray and bake at the lowest setting for a few hours. Be careful that the coconut does not burn or toast. Alternatively, you can use a dehydrator.
Grated, fresh coconut should be put in a tightly sealed container or plastic bag. It can be stored in the refrigerator for up to four days or frozen for up to six months. Coconut is a tropical fruit with a nutty, sweet taste, and a crunchy texture.
While ubiquitous all over Southeast Asia, sambal is thought to have originated in Indonesia. In Indonesia, a sambal can be a paste of red or green chiles ground together with any number of other ingredients: garlic, shallots, lemongrass, galangal, tomatoes, and/or shrimp paste.
Sambal Oelek is a spicy Indonesian chili paste made with hot red peppers. It's typically made with hot red chile peppers, salt and vinegar. Some variations can contain onion, lemon, sugar, etc.
Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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