Sambols are a part of every Sri Lankan meal much like our chutneys and pickles...they add a lot of flavour and zing to a meal...Sambols are so versatile,they are eaten at breakfast ,lunch and dinner.They are quick to make and contain only a few ingredients,I think once you taste them you will think of a number of other dishes ,from various other cuisines to which the flavours of these Sambols can be easily adapted ! It definitely does appeal to the Indian palate ! This recipe of Pol Sambol,can be made and served along with the milk rice and dhal curry that was mentioned in my earlier post....YUM...just thinking of the delicious flavours is enough to get my taste buds working overtime :)))...please do try and do leave your comments,it really does help for me to know if your kitchen benefits from these recipes !
While some coconut Sambols contain Maldive fish,this one is a vegetarian version and tastes equally good !
Recipe for Pol Sambol
1 small coconut
1 red onion -very finely chopped
juice of 2 limes
red chilli powder or fine chilli flakes-1-2 Tbsp
rock salt-a pinch
Method
Break the coconut in half...pour out the water and grate it .
With a mortar and pestle pound the onion,chilli and half the lime juice with a bit of coarse salt (you could also use a blender)
The paste should be red in colour
Add it to the grated coconut and toss together by fingers or with forks
Taste and add some more lime juice/chilli powder
Serve fresh with string hoppers or milk rice and dhal.
After the meal,when the flavours linger in your mouth,remember to smile and let me know if this was one of the yummiest combos ever !!!!!
While some coconut Sambols contain Maldive fish,this one is a vegetarian version and tastes equally good !
 |
| Pol Sambol |
1 small coconut
1 red onion -very finely chopped
juice of 2 limes
red chilli powder or fine chilli flakes-1-2 Tbsp
rock salt-a pinch
Method
Break the coconut in half...pour out the water and grate it .
With a mortar and pestle pound the onion,chilli and half the lime juice with a bit of coarse salt (you could also use a blender)
The paste should be red in colour
Add it to the grated coconut and toss together by fingers or with forks
Taste and add some more lime juice/chilli powder
Serve fresh with string hoppers or milk rice and dhal.
After the meal,when the flavours linger in your mouth,remember to smile and let me know if this was one of the yummiest combos ever !!!!!
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