Sri Lankan Pol Sambol

1. 1

   In a small bowl, cover the coconut flakes with the coconut water, and leave for about an hour, until the coconut absorbs all the water.

2. 2

   Mix the onion, chili powder, dried chiles, and curry leaves, and grind or finely chop in a chopper. (Mortar and pestle can also be used).

3. 3

   Once the ingredients are crushed and mixed thoroughly, gently squeeze the coconut to release excess water, and add the coconut to the mix.

4. 4

   Mix well until coconut turns evenly red. (In Sri Lanka, this is often done with fingers).

5. 5

   Squeeze in the lime juice. Mix well. Serve with curries or rice, or as a condiment to pretty much any dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.