Pol Sambol
Ingredients
- 1 packet Frozen grated coconut
- 4 Pearl onions
- 4 Cherry tomatoes optional
- 2 Green chillies
Seasoning
- 2 tbsp Chillie flakes
- 2 tbsp Black pepper
- 1 tbsp Salt
- 1 tbsp Lemon juice
- 1 tsp Pepper powder / chillie powder optional
- 1 tbsp Maldive fish powder Umbalakada, optional
Instructions
- Defrost the coconut by leaving it in the fridge overnight or at room temperature
- Finely chop the onions, tomatoes and green chilies
- Add chillie flakes, black pepper and salt to the mortar, and grind to break up the whole peppers
- Add the chopped onions and green chillies and grind them together
- Add the tomatoes and grind them, mixing it with all the previously ground onions, chillies and spices
- Finally, add the coconut to the mortar and mix all together
- Take out the mixture from the mortar and add lemon juice to taste
- To increase spiciness, add pepper and chillie powder to the coconut sambol
Notes
STEPS TO MAKE POL SAMBOLA WITHOUT USING A MORTAR AND PESTLE
- When cutting the onions, chillies and tomatoes, chop them as finely as possible
- For the seasonings use: 2 tbsp chillie powder, 2 tbsp black pepper powder, 1 tbsp salt and 1 tbsp lemon juice
- Mix the coconut, seasonings (above), and the chopped onions, chillies and tomatoes