Coconut Sambol Recipe
How to make Sri Lankan Pol Sambol (Coconut Sambol)
Ayubowan! We’re so excited to share some of our favorite Raksha recipes. Up first- Sri Lankan Pol Sambol (aka Coconut Sambol). This is a delicious condiment to spread on toast, eat with curry, on eggs- it’s great on pretty much everything!
The following recipe makes about 10 servings.
Ingredients:
20 dried red chillies
5 fresh Thai chillies (or substitute with 1 Serrano chili)
2 peeled shallots
Sprig of fresh curry leaves
About 10 peppercorns
225 g grated coconut
1 lime
Salt to taste
Prepare the ingredients above. Slice shallots and lime in. half.
2. Soak dry red chillies in warm water for 30 minutes.
3. Add soaked chillies to mortar with a pinch of salt. and start grinding.
4. Keep grinding until you achieve a paste-like consistency.
5. Add shallots, Thai chilies, curry leaves, and pepper. Grind to incorporate into the paste.
6. Add grated coconut to mortar and combine with chili paste. Or, scoop chili paste into a mixing bowl and combine with grated coconut (if mixing with your hand, wear a glove to avoid skin irritation from peppers).
7. Squeeze lime into the mixture.
8. Season with salt to taste.
9. Enjoy with rice, bread, or rotis!
Click here to watch the recipe video.