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DISH NAME : POL SAMBOL

  • Origin : SRILANKA
  • Category : SOUPS, STARTERS AND ACCOMPANIMENTS
Preparation Time : 10 minutes
  • PRINT

Description

Sambol or Sambal is an accompaniment to Srilankan meals. There are different types of Sambols. Sambols are used as accompaniments with rice, hoppers or string hoppers.
Coconut belongs to the Palm family. Coconut fruits are large and nearly round. The husk is hard, brown, and has a rough, hairy surface. Three round depressions / eyes are found on one end of the fruit. The husk is used for coir making. White flesh is used in cooking, grated or ground to a paste. Coconut is grated and ground to extract coconut milk. The white flesh of the fruit is the coconut meat. Oil is also extracted from coconut oil and is used in cooking, specially in South India.

Note

1) Traditionally Maldive dry fish (white Tuna) is also added, but here i have omitted it making it a vegetarian accompaniment.
2) Juicier coconuts taste better than the less juicier ones.

  Cup 
Quantity Name
1  CupCoconut grated
1  Tsp.Chilli powder
1  Tbsp.Shallots, finely chopped
  Salt to taste
2  Tsp.Lime juice

Method

1) Mix all the ingredients together.
2) If adding dried fish, then powder dried fish before adding to Sambol.

Serving Suggestions

Serve with rice, hoppers or string hoppers.