Pol Sambol (coconut sambol) Recipe

This is one of my favourite sambols. When i lived on Sri Lanka i ate tonns of it and I still enjoy to cook it everywhere I live. It is very simple to prepare if you have all the ingridients!

2 cups dessicated coconut (grated fresh coconut is the best if you can have it)

1 onion

2-3 green chillies (the hotter the better)

some maledive fish (umbalacadu) or if you don’t have it dried prawns or prawn powder

1-2 teaspoons black pepper powder

1-2 pips garlic

juice of 1 lemon, salt

the amount of the ingredients is given with approximation. You can vary them to your taste (especially witht he lemon juice).

If you have dessicated coconut then soak it in water for at least half an hour. The water must be hot when you soak it in. Chop garlic, onion and chillies finely and mix together with the rest of the ingredients.

Add the coconut little by little and mix everything well together.

This is a delicious sambol that goes well together with other dishes of lankan cuisine. But if you are short on time and need a quick bite in between you can put it on white bread and eat it like that too ;)