Pol Sambol - Sri Lankan Coconut Sambol | How to make Pol Sambol - Sri Lankan Coconut Sambol

By Sheetal Bhatt  |  11th Apr 2017  |  
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  • Pol Sambol - Sri Lankan Coconut Sambol, How to make Pol Sambol - Sri Lankan Coconut Sambol
Pol Sambol - Sri Lankan Coconut Sambolby Sheetal Bhatt
  • Prep Time

    15

    mins
  • Cook Time

    0

    mins
  • Serves

    4

    People

9

0





About Pol Sambol - Sri Lankan Coconut Sambol Recipe

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 breadsEach meal we had in Sri Lanka was accompanied by this delish Sambol and a salad. Sambol is a condiment made using some very minimum ingredients and is usually not cooked. The Pol Sambol recipe I share was served with hoppers, pol roti, curry and rice... practically everything. It is a dish a Sri Lankan can put together from the ingredients fetched from their back yards. It is extremely basic and yet its presence elevates the entire meal.

The delicious and mouthwatering Pol Sambol - Sri Lankan Coconut Sambol is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Pol Sambol - Sri Lankan Coconut Sambol is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Pol Sambol - Sri Lankan Coconut Sambol. Sheetal Bhatt shared Pol Sambol - Sri Lankan Coconut Sambol recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Pol Sambol - Sri Lankan Coconut Sambol. Try this delicious Pol Sambol - Sri Lankan Coconut Sambol recipe at home and surprise your family and friends. You can connect with the Sheetal Bhatt of Pol Sambol - Sri Lankan Coconut Sambol by commenting on the page. In case you have any questions around the ingredients or cooking process. The Pol Sambol - Sri Lankan Coconut Sambol can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Pol Sambol - Sri Lankan Coconut Sambol with other users

Pol Sambol - Sri Lankan Coconut Sambol

Ingredients to make Pol Sambol - Sri Lankan Coconut Sambol

  • 2 cups coconut, shredded
  • 1 small onion, very finely chopped or minced
  • 4 cloves garlic, minced (optional)
  • 1 red chili, minced
  • 2 teaspoons sugar, I used fine grain
  • 1-2 teaspoons chili powder
  • 1 teaspoon red chili flakes
  • 2-3 teaspoons lemon juice
  • 1 teaspoon pepper powder
  • salt to taste

How to make Pol Sambol - Sri Lankan Coconut Sambol

  1. In a large mixing bowl, bring all the ingredients together.
  2. Using your hands massage the mix well.
  3. Adjust the seasoning and spices as per your taste palate.
  4. It has to be hot, sour and a little sweet.
  5. Transfer to a serving bowl.
  6. Keep refrigerated and use in a day or two.
  7. Serve with rotis, dosa, pancakes, idli or anything you fancy.

My Tip:

Ideally this dish is prepared in pestle and mortar or on a grinding stone, chili, garlic, onion are pounded together the spices and seasoning are added and everything is mixed with the shredded coconut. I have adopted the more urban kitchen friendly way of making it. I chop the onion, garlic and chilies in a chopper and added it to the shredded fresh coconut I get in the market here. The idea is to let just the coconut stand out hence every thing else has to be very finely chopped. You may also add an inch of more of pandan leaf if you can lay your hands on it. The Pol Sambol has to look red so chose your chilies accordingly.

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