Authentic Sri Lankan Pol Sambol (Coconut Sambol)
Pol sambol is the epitome of a simple, yet wonderful Sri Lankan cuisine, composed with fresh coconut relish, red onions, dried whole chilies (or chili powder), lime juice, salt, and maldives fish. (Nevertheless, certain vegan-friendly preparations of pol sambol frequently eliminate this component, which mainly serves to give the condiment an umami depth.)
With a hand made granite Chili grinding stone known as a 'miris gala', the ingredients are traditionally ground to make pol sambol.
Some varieties of pol sambol include tomato, garlic, and green chile, however these are less popular.
Now, get these items be ready with you to make some mouth watering pol sambol.
10 mins 10 mins
Ingredients
½ fresh coconut (grated)6 small red dried chili peppers (or 2 tablespoons crushed red pepper)
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 Bombay onions or 3 red onion (allium ascalonium) (diced)
1 tablespoon Maldives fish chips (optional*)
Juice of 1 lime
Steps
1. Pound the dried red chilies with the salt into a fine paste in a large mortar and pestle (or in stages in a smaller mortar and pestle) until no chili seeds are visible in the mixture.
2. Then, grind in the maldives fish chips (optional*).
3. Then, mix in the freshly shredded coconut with the paste. The purpose at this point is for the coconut to incorporate the taste and color of the chili paste.
4. Add the diced red onions which are chopped finely. Next g rind for an another few minutes, or until you have a smooth paste.
5. Finally, add the lime juice, combine well, and serve. Enjoy!
Notes:
