|
|
|
 |
|
|
Pol Sambol
Coconut Sambol |
 |
|
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
|
- 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!
|
 |
Preparation Time: |
Serves: |
| Recipe Origin: Sri Lanka |
|
Submitted by: |
|
Lakmali Hewa
Newfoundland
Canada |
|
|
|
|
| This recipe has been viewed 12722 times. |
|
|
|
