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.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Sri Lankan home kitchens · 🏺 Traditional · 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.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

Praba & Sujee's Kitchen ChefBerkin Satyam's Kitchen

⏱ 10 မိနစ်🍽 6 ယောက်စာ🔥 140 kcal🇱🇰 Sri Lanka🌶️🌶️🌶️

ဟာလာဂလူတင်ကင်းနို့ထွက်ပစ္စည်းကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

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.

💡 အကြံပြုချက်များ

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.