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...
- 2 cups desiccated coconut / grated fresh coconut
- 2-3 tbsp hot milk
- 1 tsp salt
- 1 medium lime / 2 tsp lemon juice (to taste)
- 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
- Grind all ingredients as mentioned in “to grind” to form a coarse mixture.
- 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.
- Add salt and lemon juice. Mix well.
- Transfer into a serving bowl. Garnish with chopped chillies & coriander leaves and serve with rice & curries.