Pol Sambol

Name: Pol Sambol
Total time: 10 min
Yield: 6
Cuisine: Sri Lankan
Ingredients: 200 g Freshly grated coconut; 2 tbsp Dried red chilli flakes; 1 small Red onion, finely chopped; 1 tbsp Maldive fish flakes; 2 tbsp Lime juice; 1 tsp Salt

Freshly grated coconut pounded with dried chilli, red onion, lime and a little Maldive fish until it turns brick red — five minutes of work that lifts every plate it lands on.

المصدر

الوصفة من Sri Lankan home kitchens · 🏺 تقليدي · Everyday Sri Lankan cooking — rice and three or four curries, coconut in nearly all of them, and a chilli level the island is not shy about.

Sri Lankan · everyday relish — An ownerless traditional dish, so no cook is credited. The cited article confirms pol sambol as a Sri Lankan relish of scraped coconut with chilli, onion, lime and Maldive fish, eaten with rice, hoppers and bread. Quantities and method here are this book's own.

خلفية على ويكيبيديا ↗

شاهد طريقة التحضير · 3 فيديو

Praba & Sujee's Kitchen ChefBerkin Satyam's Kitchen

⏱ 10 دقيقة🍽 6 حصة🔥 140 سعرة🇱🇰 سريلانكا🌶️🌶️🌶️

حلالخالٍ من الغلوتينخالٍ من الألبان

المكوّنات

الحصص

🛒 شراء المكونات

استُبعدت أساسيات المؤن — فقط ما تحتاج للخروج لشرائه.

★ تشير إلى مكوّن تصفه الوصفة بأنه يصعب إيجاده أو لا بديل له.

الخطوات

Pound the chilli flakes, onion, Maldive fish and salt together to a rough paste — mortar and pestle if you have one.
Add the coconut a handful at a time, working it in with your fingers so the colour spreads evenly.
💡 Fingers, not a spoon. Rubbing bruises the coconut and pulls the chilli into it — a spoon just stirs.
Squeeze in the lime and taste — it should be salty, hot and sharp all at once.
Serve at once, at room temperature, with rice, hoppers or bread.

💡 نصائح

It is at its best in the first hour. Refrigerated coconut goes firm and loses its perfume.
Not tagged nut-free: coconut is treated as a tree nut by major allergy guidance, whatever the botany says.
Too hot? Use Kashmiri chilli for the colour and cut the flakes by half. Sri Lankans will call it mild.