Pol Sambol Coconut Relish Recipes
POL SAMBOL (COCONUT RELISH)
Learn to make Pol Sambol, a Sri Lankan coconut relish, with this recipe from Sri Lanka: The Cookbook.
Provided by Prakash K. Sivanathan and Niranjala M. Ellawala
Yield Serves 4
Number Of Ingredients 11
Steps:
- Place the onion, garlic, tomato, black peppercorns, green chilli, chilli powder and curry leaves in a food processor and blitz until you have a fine paste.
- Place the paste in a medium bowl and add the coconut, Maldive fish (if using) and mix well by hand. Then add the lime juice and salt to taste, mixing well. A few crushed curry leaves can be used as a garnish. Pictured left.
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- Using a large mortar and pestle (or working in batches in a smaller mortar and pestle), grind the dried red chilies with the salt and sugar into a fine paste until there are no chili seeds visible in the paste.
- Next, add the freshly shredded coconut to combine with the paste. The whole idea at this stage is to get the coconut to absorb the flavor and get the color of the chili paste.
- Finely, add the diced red onions. Grind a couple more minutes until obtaining a paste with enough texture.
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