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).
Add the chillies to the coconut and mix well again. Taste and if you like add a little more chili. Serve with a rice and curry meal or use it like a sandwich spread. It will keep in the fridge in a sealed container for a week or two.
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.
In Sinhala and Tamil, seeni means sweet or sugar and sambol means sauce. The main ingredients are onion, sugar, tamarind juice, red chillies and salt, which can also be combined with Maldives fish, curry leaves, lemongrass, cinnamon, cardamom and cloves.
Fresh, juicy coconut comes packed with sodium, potassium, saturated fat. It is also a source of rich fiber that helps your body digest the food you've eaten.
a hot sauce made from chopped vegetables or fruit, and spices, originally from Southeast Asia: Sambal is a kind of spicy chili chutney. Tamarind is a very acidic fruit which gives sambals a particularly sharp taste.
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.
Like, blow-your-head-off spicy. And as if the curries themselves weren't hot enough, the chili-based sambols on the side will certainly commit your taste buds to perplexing levels of pain. Pol sambol is the ubiquitous, fiery condiment served at breakfast, lunch, and dinner.
If you're incorporating it into a marinade, you'll be safe with a few heaping tablespoons. If you're using it as a topping, start with a scant teaspoon. Sambal can be used in beef, fish, chicken, and vegetable dishes. At Blue Apron, we especially love it in stir-frys.
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.
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 in it's simplest translation means chopped or ground. This fresh ground chili condiment is usually chunkier and full of seeds and texture and often with the addition of a sour, sweet or umami ingredient like lime, palm sugar, fish sauce or shrimp paste or a little bit of all.
I chose sambal oelek, an Indonesian chile paste, because it's so flavorful and so simple—crushed raw red chiles, a little vinegar, and salt. It's good as a condiment and is also good as an ingredient in cooked foods, and, even better, it will taste like you are cooking with fresh chiles.
The flavor is slightly sweet and layered with tang, but the spice of sambal isn't fiery or stinging; it's a deeper, smokier heat that evolves the longer it sits on your tongue. And unlike most other hot sauces, the texture is typically chunky and packed with chili pepper seeds.
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