Coconut sambol or pol sambol as it is called in Sri Lanka is one of the easiest dish you can make without fire. It is traditionally made using pestle and mortar. But we can also make them in a food processor/mixer-grinder. Fresh coconut is used for this dish but we can alternatively use moistened desiccated coconut in case fresh ones are not available. Shallots give great flavor but it can be also replaced with large onions. This dish is served with traditionally made flatbread coconut roti(pol roti), string hoppers, or with rice.
Pol sambol is very similar to the Kerala style thenga chammathi except for the fact that it does not include lemon juice.
- Coconut - 1 cup
- Shallots - 5-6 nos.
- Garlic - 3 cloves
- Lemon juice - 1 teaspoon
- Dried whole red chilies - 3 or according to your spice level
- Curry leaves - 1 sprig
- Salt - to taste
- Take shallots, garlic, dried red chilies, curry leaves and pepper powder in a mixer grinder and pulse for couple of seconds.
- Add grated coconut and salt and pulse again to combine everything together.
- Squeeze in lemon juice and mix thoroughly. Coconut sambol is ready to serve.
|Pol sambol served with Pol roti and tea|
I made this dish as part of the Shhh Cooking Secretly challenge. Narmada from Nams Corner suggested Sri Lankan theme for the month of Aug and Seema was my partner. Seema made a delicious eggplant pickle with mustard and vinegar. Do check her blog for a wide variety of cuisine. I am waiting to try her aval kesari.