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).
You can eat it in a variety of ways as well. 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.
You first start with the tropical spicy aroma, then the sweet & salty flavours from the coconut and spices followed by a nice rise of chilli. The Red Coconut sambol is ideal to spice up any meal as a condiment or add it on toast, pitta bread or salads. It is a Great taste winner.
Avoid freezing. Once refrigerated, you can reheat the pol sambol to consume within 24 hours. Reheat the coconut sambol by, adding the sambol to a frying pan and reheating over low heat.
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.
If given a choice I would term Pol Sambol as a dish that defines Sri Lanka. Simple, rustic and basic yet bursting with delightful flavours. Pol means coconut and Sambol is a chutney or salsa like condiment that accompanies Sri Lankan rice, curries and flat breads.
The best way is to eat it with rice. It can also be used for soups,” Del Valle says. Use sambal oelek as you would other hot sauces or pepper pastes. Try it in stir fries, like these stir-fried rice noodles, to accompany rice dishes, like Nasi Goreng (Indonesian fried rice), or in a marinade, as with our beef satay.
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.
Add the onion, chilli and paprika and pound until combined, then add the coconut and pound again until thoroughly mixed. Stir in the lime juice, a little at a time, so the sambal is not too sour, then season to taste with salt. The sambal will keep refrigerated in an airtight container for five days.
You also want to stir constantly and use a low to medium heat. You also do not want to burn the spices – this will result in a bitter sambal. TLDR; be patient and stir fry over low heat.
Squeeze half a lime into the curry and serve with steamed red rice, your dal, fresh sliced chilies and some steam fried kale on the side. To steam fry by use a large fry pan, heat and cook kale with a good splash of water, oil and pinch of salt. *Sri Lanka curry powder recipe - adapted from Sri Lanka: The Cookbook.
A: Yes, you can adjust the recipe to your taste by adjusting the amount of chili peppers, lime juice, and salt to your preference. Q: How long does pol sambol last in the fridge? A: Pol sambol can last for up to a week in the refrigerator if you store it in an airtight container.
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.
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 is an Indonesian chili sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loanword of Javanese origin (sambel).
If given a choice I would term Pol Sambol as a dish that defines Sri Lanka. Simple, rustic and basic yet bursting with delightful flavours. Pol means coconut and Sambol is a chutney or salsa like condiment that accompanies Sri Lankan rice, curries and flat breads.
Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy person who loves writing and wants to share my knowledge and understanding with you.
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