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Pol Sambol
Coconut Sambol |
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2 cups scraped, fresh coconut or desiccated coconut (add 1/4 cup of warm water and mix well to moisten the desiccated coconut)
2 small pearl onions or shallots, sliced
1 small green chili, sliced
1 clove garlic, sliced
1-2 tsp. Hot red chili powder
1 tsp. Salt
1-2 tsp. Maldive fish (optional)
1 medium lime
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- Grind or chop all ingredients except coconut, in a grinder or chopper (a mortar and pestle can also be used).
- Once the ingredients are crushed and mixed thoroughly, add the coconut.
- Continue to grind until the coconut turns evenly red and all ingredients are well mixed. (This can also be done with fingers).
- Squeeze half a lime. Mix well.
- Taste and adjust salt and lime.
- Serve with rice and curries.
Click on Recipes for some Sri Lankan Delights for more recipes from Sri Lanka!
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| Recipe Origin: Sri Lanka |
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Submitted by: |
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Lakmali Hewa
Newfoundland
Canada |
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| This recipe has been viewed 13001 times. |
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