පොල් සම්බෝල is a traditional Sri Lankan dish made from coconut, mostly used as an accompaniment with rice, string hoppers, bread, hoppers and curries.
Ingredients
200g of fresh/frozen/desiccated coconut
2 medium red onion finely chopped or finely chopped shallots (Shallots taste better)
4 green chillies chopped
4 tbsp maldive fish or dry fish
1/2 tsp turmaric powder
1 tsp chilli powder
1/2 tbs of flake chillies.
1 tsp corse pepper powder salt to taste
1 juice of lime
1 vine tomato finely chopped
Method
Place all the ingredients except the lime juice in a food processor or Grinding stone (Miris gala)/Wood mortar using a pestle (Wangediya), crush them. Pound the ingredients to develop their flavour. Add salt, and lime juice to taste, mix well until all mixed really well.
You can eat Pol Sambol as it is or temper this. (if tempered you can keep it for longer without spoiling it)
Ingredients for tempering.
1 tsp of mustard seeds
1 red onion finely sliced
spring of curry leaves
little oil for tempering
In a pan on a medium heat add some oil and mustard seeds. When mustard seeds starts to splatter add curry leaves and onions temper well until golden brown. Add the Pol-sambol and temper it until the colour of the Pol-sambol becomes a bit darker in orange.
If you decide to make this recipe, I would love to hear from you!
Please feel free to share your outcomes with a picture or comment below.
I'm open for suggestions and your ideas on which recipes I should put on next.
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