Sri Lankan Pol Sambol (With Desiccated Coconut)
When fresh coconut is not available then you can use moistened desiccated coconut as an alternative.Â
Servings: 4
Ingredients
- 100 g desiccated coconut
- 50 ml water warm
- 2 tablespoons onion finely chopped
- 1 tablespoon red chili powder
- 1 teaspoon chili flakes optional
- 1/2 tablespoon lime juice or lemon juice
- 1/2 teaspoon salt or to taste
- 1 teaspoon crushed Maldive fish optional
Instructions
- Prepare the desiccated coconut. I used water, you can also use some coconut milk.
- Mix coconut and water in a small bowl, and leave for about 5 minutes so the coconut absorbs the water.
- Coarsely grind the onion, chili flakes, chili powder, salt, and Maldive fish in a pestle and mortar.
- Add coconut and continue to grind until the coconut turns evenly red and all ingredients are well mixed. Add half of the lime juice and mix by hand or with a spoon.
- Alternatively, combine all with your fingers until the coconut is evenly coated. Use a food glove, if desired.
- Or pulse ingredients in a food processor.
- Serve with rice and curry or toasted bread or with whatever else you fancy!
Notes
Replace a part of the water with coconut milk, if desired.