Coconut Sambol ( Or we Sri Lankan call "Pol Sambal") is a go-to Sri Lankan traditional side dish. Although it is authentic to Sri Lankan cuisine, this is such a forgiving recipe that can be simply & easily adapted by vegans and anyone who loves to add a healthy and delicious twist to their meal.
Coconut sambal is made with simple ingredients and it will take less than 5 minutes to make.
Few Tips before we Begin
Coconut- You are so lucky if you can find a freshly grated coconut. I've used frozen grated coconut packet bought from my local Asian market. Dehydrated shredded coconut will not well for this recipe.
Spices- All the spices can be found in your local grocery store.
Shallots or cubed red onion
Optional: Curry Leaves
Equipment: It's best if you have a mini food processer or mortar and pestle
How to Make
In to the mortar or mini food processer, add Garlic & Onion and Shallots.
Grind it until everything is finely chopped. Now add the rest of the ingredients except lime juice and curry leaves.
Pulse everything until well combined. Color should be a beautiful orange color. Add more paprika if you don't see the color.
Adjust the taste according to your flavor profile
Now thinly sliced the curry leaves and add to the mixture
Transfer the mixture to a bowl, add lime juice.
Note: If you are mixing everything in a bowl using just hand, I recommend mincing everything very thin so you can just mix it using hand.