Srilankan Pol Sambol with a Dutch twist

Did you see our recipe of a great SriLankan side dish, called Pol Sambol yet? It’s first published in one of our Newsletters and later on out Instagram feed. Here’s our recipe 👇Hope you enjoy it!

“Pol Sambol with a Dutch twist”

This is an easy recipe to a great SriLankan side dish, called Pol Sambol (coconut sambol). You can serve it at breakfast, lunch and dinner (and even in between your meals) and eat with rice, bread, roti, potatoes, hoppers, stringhoppers… anything! The traditional pol sambol is prepared with Maldive fish, but in this recipe it is left out. That is why I call it: “Pol Sambol with a Dutch twist ”

Ingredients for 2 persons

* 100 grams of grated coconut

* 50 ml of coconut milk

* Half a red onion

* A quarter of a red chili

* Half a tomato

* 0.5 tbsp salt

* 0.5 tbsp chili powder

* 0.5 tbsp lime juice




Instructions

Mix the grated coconut and coconut milk together in a bowl and set aside. Chop the tomato, onion and red chili in very small pieces. Mix this in a mortar bowl with the salt and chili powder. Grind it into a paste with a pestle until they combined well.

Stir the pasta into the grated coconut, along with the lime juice. Taste and add salt and chili powder to taste.

Notes

1. If you like more spiciness, add dried red chilies or chili flakes

2. Small red onions or shallots give a good taste to this sambol. If it is hard to find use the large onion.

Bon appétit!

Esther




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