Pol Sambol chutney is a well-known Sri Lankan dish that primarily consists of Coconut. It is an excellent accompaniment to Appams, Dosas, and even steamed rice.
A Using a Mortar or Pestle to grind the shallots and red chilies instead of a blender will ensure that all the flavors are extracted and mixed well. Enjoy this simple yet amazing recipe that may be prepared at home within a short time. You may check out the recipe for Kerala-style Appams here.
Pol Sambol
Equipment
- Mortar or Pestle
Ingredients
- 1 cup Freshly grated coconut
- 8 pieces Red dried chili peppers or 2 tablespoons crushed red pepper
- 4 buds Shallots
- ½ tsp Salt or as per taste
- ¼ tsp Sugar
- 2 tbsp Lemon juice
Instructions
- In a large mortar and pestle (or in batches for a smaller mortar and pestle), grind the dried red chilies with the salt and sugar into a fine paste.
- Next, add the freshly grated coconut to combine with the paste. This helps the coconut to absorb the flavor and get the color of the red chili paste.
- Finally, add the shallots to the mixture.
- Pound for a couple more minutes until combined well.
- Add the lemon juice, mix well, and serve.
Notes
Please Note:
tsp = teaspoon
tbsp=tablespoon
