Sri Lankan Food Adventure (Pol Sambol Recipe)
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Date: 2019-08-19
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Comments and reviews: 10
Ziyad Ousmand
Never seen garlic before, but the core ingredients are red onions, chilli powder, lime and salt. Most famous version is as follow; Grated coconutChilli powderLime juiceTable salt (some use liquid sea salt as well)Mix till bright orange (we usually put a lot of chilli powder)Add a grounded Umbalakada fish (a dried fish called Maldive fish)Add chopped green chilli and if you want a clove at most of diced (pounded to pulp is better) garlic as it does work flavour wise, but adding too much would kill the taste in my opinion. And now I'm hungry =___=
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Never seen garlic before, but the core ingredients are red onions, chilli powder, lime and salt. Most famous version is as follow; Grated coconutChilli powderLime juiceTable salt (some use liquid sea salt as well)Mix till bright orange (we usually put a lot of chilli powder)Add a grounded Umbalakada fish (a dried fish called Maldive fish)Add chopped green chilli and if you want a clove at most of diced (pounded to pulp is better) garlic as it does work flavour wise, but adding too much would kill the taste in my opinion. And now I'm hungry =___=
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saggit eightyfour
We grind everything in a mortar and pestle: little shallots, maldive fish, fresh red chillies, dried chillies, lime, curry leaves. We don't add any garlic. If there's no fresh grated coconut, use coarse dessicated coconut and refresh with boiling water. Add tiny bit canned coconut cream too, coz the dessicated stuff might not have much flavour. No whole dried chilli - use chilli flakes. And we eat it with bread too, that's actually quite common in SriLanka. The softer, whiter, and less diabetic friendly, the better.
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We grind everything in a mortar and pestle: little shallots, maldive fish, fresh red chillies, dried chillies, lime, curry leaves. We don't add any garlic. If there's no fresh grated coconut, use coarse dessicated coconut and refresh with boiling water. Add tiny bit canned coconut cream too, coz the dessicated stuff might not have much flavour. No whole dried chilli - use chilli flakes. And we eat it with bread too, that's actually quite common in SriLanka. The softer, whiter, and less diabetic friendly, the better.
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Knittyneeds
Oh no you did it You made my mouth water. That's my favorite. I bought these in bottles all ready made. I add everything in a blender but if y're on vacation YOUR WAY of making POL SAMBOL is fantastic. Nothing is wasted, just slurp the fingers. Yummy yum. I'm going downstairs to make myself a big bowl of Pol Sambol using my fingers this time. Bon appetit. Thanks for sharing.
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Oh no you did it You made my mouth water. That's my favorite. I bought these in bottles all ready made. I add everything in a blender but if y're on vacation YOUR WAY of making POL SAMBOL is fantastic. Nothing is wasted, just slurp the fingers. Yummy yum. I'm going downstairs to make myself a big bowl of Pol Sambol using my fingers this time. Bon appetit. Thanks for sharing.
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Susantha Fernando
Usually, the right coconut is not the old mature ones, use the young and but medium level one is the right one for this coconut sambal. And you have to grate it by traditional manual grinder. Never use the electric one. Because it grate coconut very soft and thin. This way good for coconut milk. Yes mate maldive fish (flakes.
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Usually, the right coconut is not the old mature ones, use the young and but medium level one is the right one for this coconut sambal. And you have to grate it by traditional manual grinder. Never use the electric one. Because it grate coconut very soft and thin. This way good for coconut milk. Yes mate maldive fish (flakes.
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Dharm Guruswamy
I am originally from Sri Lanka and am happy you are exposing Pol Sambol to the wider world. However, your Pol Sambol would be better if you grind the ingredients except for salt and lime. If you want more favor add some tomato into paste and grind it along with the other ingredients which will give you more color and taste.
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I am originally from Sri Lanka and am happy you are exposing Pol Sambol to the wider world. However, your Pol Sambol would be better if you grind the ingredients except for salt and lime. If you want more favor add some tomato into paste and grind it along with the other ingredients which will give you more color and taste.
reply
Nishantha Fonseka
Wow man. I'm a Sri Lankan and seeing a non Sri Lankan not only commend this most favourite of condiments but also make it himself just makes me proud. Besides you did a real great job of explaining how it is made. And the way you made it is just as it is made in Sri Lanka. Cheers bro.
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Wow man. I'm a Sri Lankan and seeing a non Sri Lankan not only commend this most favourite of condiments but also make it himself just makes me proud. Besides you did a real great job of explaining how it is made. And the way you made it is just as it is made in Sri Lanka. Cheers bro.
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Indee D.L
you also need dried shredded maldive fish chips. about a couples spoons. but when mixing, don't use as much pressure. because the coconut is fresh, it has a lot of coconut milk in it, squeezing that out will result in a lot of that flavour just being drained into the bottom of the bowl.
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you also need dried shredded maldive fish chips. about a couples spoons. but when mixing, don't use as much pressure. because the coconut is fresh, it has a lot of coconut milk in it, squeezing that out will result in a lot of that flavour just being drained into the bottom of the bowl.
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surani Indunil
Great work. But it would be more tastier if you grind chillies, onion, and a clove of garlic first and add them up to coconut. After that season it with salt and lime juice. I also luv coconut sambal. Please try the yellow coconut sambal made with turmeric powder and Maldive fish.
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Great work. But it would be more tastier if you grind chillies, onion, and a clove of garlic first and add them up to coconut. After that season it with salt and lime juice. I also luv coconut sambal. Please try the yellow coconut sambal made with turmeric powder and Maldive fish.
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jasmin lua
Mark com certeza corre em suas veias, sangue chines. a etnia chinesa tem como arte de sua cultura, a culinaria. quando voce saboreia os alimentos, eu consigo sentir a emocao. rsr vc arregala os seus grandes olhos e da um sorriso de hummmmmmmmmmmmmmmmmmmmmmm
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Mark com certeza corre em suas veias, sangue chines. a etnia chinesa tem como arte de sua cultura, a culinaria. quando voce saboreia os alimentos, eu consigo sentir a emocao. rsr vc arregala os seus grandes olhos e da um sorriso de hummmmmmmmmmmmmmmmmmmmmmm
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Free Speech
This is nothing. Its regular staple india in tamilnadu village. Its fresh red chillies. and cocunut. But real stuff is. replace red chilli with green chilli and maldieves tuna fish. That is something you will never experience. Its great with curd rice.
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This is nothing. Its regular staple india in tamilnadu village. Its fresh red chillies. and cocunut. But real stuff is. replace red chilli with green chilli and maldieves tuna fish. That is something you will never experience. Its great with curd rice.
reply
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