Coconut Sambol : Delicious Side Dish

Coconut Sambol or “Pol Sambol” as Sri Lankans call it is a scrumptious authentic Sri Lankan dish that is famous among any Sri Lankan rich or poor.

Coconut sambol can be eaten for breakfast, lunch or dinner and goes well with any main dishes such as rice, bread, string hoppers, roti or any other flat bread such as Paratha.

Children even try the coconut sambol with crispy potato chips.

Why coconut sambol is called Pol Sambol? Simple reason is coconut is called "Pol" in Sinhalese language which is the native language of Sri Lankans; and hence the coconut sambol is called pol sambol.

Coconut Sambol – 5 minute easy recipe

Yield: 2 person
Preparation time: 5 minutes
Ingredients

• 1 cup of freshly grated coconut flesh
• 1/4 teaspoon of salt
• 1 tea spoon of dried red chille powder
• About 5-10 pepper seeds
• 1 clove of garlic
• About 3 small shallots
• 1 tea spoon of grinded Maldive fish (Optional)
• 1/2 a lime

Utensils
you would need a stone or a wooden mortar and pestle.

If you don't own a one, don't be hesitate to use your hand to give it a good mix.

Method:

1. Put the pepper seeds into the mortar and grind them using the pestle.
2. Put Chop the garlic and shallots
3. Mix everything apart from the lime and grind together in the mortar until you get everything mixed well for about 2-3 minutes.
4. Get the grinded coconut sambol into a dish and mix the lime juice and give it a good mix
5. Check the salt and lime taste and adjust to your taste.

Some scrumptious & healthy ways to try the coconut sambol.

1. Coconut sambol Panini

• Take 2 slices of roasted bread
• Spread some coconut sambol over one slice.
• put some fried bacons on the sambol
• put an omlette on top
• Put a slice of cheese and cover from the other slice of bread
• Use a panini maker and taste after the cheese is melt. (I do not have a panini maker at home. So I use a non stick pan and keep my sandwich on medium heat. On top of the sandwich put a heavy bottom pan. You get the same result. )

Sandwiches or Tortilla rolls with Coconut sambol, egg omelet and Bacon filling