How To

How to Make a Coconut Sambol

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By eHow Contributing Writer

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For a delicious tasting side dish that is one of the most popular in Sri Lanka, make coconut sambol. Also known as pol sambol, this delicious relish accompanies almost everything from bread to rice to curries. Coconut sambol stores well in the refrigerator, so go ahead, make a batch and enjoy this taste bud treat.

Difficulty: Easy

Instructions

Things You'll Need:

A coconut or one cup desiccated coconut
1 large onion
Pinch of salt
Pinch of pepper
Garlic - fresh or powder (to taste)
Red chili powder (to taste)
½ lemon
Maldive fish (optional)
Bowl
Coconut scraper or a serrated knife
Mixing spoon or fork

Step 1

Scrape ¼ of a freshly opened coconut into a bowl using a coconut scraper or a serrated knife.
Step 2

Chop the onion into fine pieces and add it to the coconut into the bowl.
Step 3

Sprinkle in the garlic, salt and pepper to taste.
Step 4

Stir in the Maldive fish, if you choose to use this ingredient.
Step 5

Mix all the ingredients together.
Step 6

Add the chili powder slowly, tasting it until the coconut sambol is as spicy hot as you like.
Step 7

Squeeze in the juice of ½ lemon and mix thoroughly.

Tips & Warnings

Desiccated coconut is dried shredded coconut.
You can buy Maldive fish in food stores. It is a tuna fish preserve. Substitute dried prawns in the recipe if you can’t find Maldive fish. This is an optional ingredient.
Store the coconut sambol in the refrigerator for up to several weeks.
Adjust the measurement of the spices to your own personal taste.
Most Indian, Sri Lankan and Maldivian food shops and gourmet cooking stores sell coconut scrapers.
Be aware that desiccated coconut is not the kind sold for baking purposes. Look for dried coconut without added sugar. Find unsweetened desiccated coconut in gourmet food stores and markets selling Sri Lankan, Indian or Maldivian foods. Order it online from Coconut Oil Online. (See Resources for link.)