Pol Sambol

The dehydrated shredded flesh of coconut, known as desiccated coconut is often used as a substitute to grated coconut in food preparations like curries, cakes, sweets and chutneys. Desiccated coconut powder can be obtained by drying ground / shredded coconut kernel after the removal of brown testa.

Sri Lankans love their food to be hot & spicy. Pol (coconut) Sambol is another favourite dish prepared from desiccated / grated coconuts mixed with chillies.

I wrote about SriLankan traditional rice recipe (Kiribath) in my earlier post, which I served with Pol Sambol. Here is the recipe...

Ingredients:

• 2 cups desiccated coconut / grated fresh coconut
• 2-3 tbsp hot milk
• 1 tsp salt
• 1 medium lime / 2 tsp lemon juice (to taste)

To grind:

• 2 small onions, finely chopped
• 1 clove garlic
• 1 small green chillies, finely sliced
• 2 tsp dried shrimp powder
• 1-2 tsp red chilli powder
• 1 tsp black pepper powder

Procedure:

1. Grind all ingredients as mentioned in “to grind” to form a coarse mixture.
2. Take the desiccated coconut in a bowl, add the milk and mix well. Add the blended spices on top. Mix well with hand so that the coconut is evenly coated with the spices.
3. Add salt and lemon juice. Mix well.
4. Transfer into a serving bowl. Garnish with chopped chillies & coriander leaves and serve with rice & curries.

This is my second entry to AWED-Srilanka event, guest hosted by Siri of Siri's Corner, event started by DK...Check out my first entry for the event, click here.