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).
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.
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. That's what I did! Then it's easy to pull out when you're in the cooking doldrums, to add some zest to your meals.
Pol means coconut and Sambol is a chutney or salsa like condiment that accompanies Sri Lankan rice, curries and flat breads. Our recent travel across northern and southern Sri Lanka made us fall in love with these quaint and charming country.
You'll only get cholesterol in your diet from animal-based foods. Coconut is naturally free of cholesterol, whether you have raw coconut meat, coconut milk, coconut water or coconut oil. The controversy behind the link of coconut and cholesterol, however, lies in its saturated fat content.
The fresh coconut has saturated fats but most of it is MCT (Medium Chain Triglycerides) which promote weight loss. The high fibre content 13.6 gm (45.3% of RDA) along with high lauric acid content of coconut improves cholesterol levels in the body.
Coconut has nutrients that help in balancing the LDL and HDL levels in the blood arteries. This makes coconut a naturally healthy ingredient for your cardiovascular system. Consuming coconut chutney helps in keeping the body healthy and prevents any risks of heart-related diseases.
Taste and adjust seasoning; you want enough chilli to make you happy and enough lime juice to give it a pleasant tang. Pol sambol keeps refrigerated for a couple of days.
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.
This can be paired perfectly with bread, rotis, rice, string hoppers (idiappam), appam and even boiled yams. Traditionally and very simply, pol sambol is be made by pounding fresh shredded coconut with dried red chilies, onions, green chilies and seasoning with a bit of salt and lime for taste.
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.
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.
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.
A sambal consists of Indonesian kecap manis (sweet soy sauce), red chilli, tomato pieces, shallots and lime, it has a sweet and spicy taste and usually used for barbecue dishes. A sambal made from kecombrang (Etlingera elatior) flower, mixed with red cayenne pepper, shallot, garlic, salt and lime leaves.
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.
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