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.

แหล่งที่มา

สูตรโดย Sri Lankan home kitchens · 🏺 ดั้งเดิม · 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.

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ดูวิธีทำเป็นวิดีโอ · 3 วิดีโอ

Praba & Sujee's Kitchen ChefBerkin Satyam's Kitchen

⏱ 10 นาที🍽 6 ที่🔥 140 แคล🇱🇰 ศรีลังกา🌶️🌶️🌶️

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วัตถุดิบ

จำนวนที่

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วิธีทำ

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.

💡 เคล็ดลับ

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.