Pol Sambola
A classic Sri Lankan side dish, pol sambola is cooked with freshly grated coconut, spices, and a hint of heat from the chilli pepper. This colorful condiment has the ideal mix of spicy, tangy, and savory flavors thanks to a combination of grated coconut, lime juice, salt, fresh chile, and occasionally onions.
Ingredients
- ½ shredded fresh coconut (about ½ pound/250 grams), or ½ pound/250 grams of frozen grated coconut
- Two teaspoons of crushed red pepper, or six tiny red dried chili peppers)
- ½ teaspoon salt
- 1 teaspoon sugar
- 6 small Bombay onions or 1 red onion, diced
- 1 tablespoon Maldive fish chips (optional)
- Juice of 1 lime
Instructions
- Grind the dried red chilies with the sugar and salt in a big mortar and pestle (or in smaller ones, working in stages) until the mixture is very fine and has no visible chili seeds.
- Next, include the optional Maldive fish chips and give it one more grind.
- The freshly shredded coconut should then be added to the mixture. At this point, the goal is for the coconut to take on the color and taste of the chile paste.
- Add the chopped red onions and mix finely. Continue grinding for a few more minutes to get a paste with a sufficient texture.
- After adding the lime juice and thoroughly mixing, serve.