Spicy Coconut Sambal with Rice

Ingredients

• 2 cups (200g) grated coconut 2 cups (200g) grated coconut
• 4-6 red chili peppers, deseeded and chopped 4-6 red chili peppers, deseeded and chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• Juice of 1 lime Juice of 1 lime
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon roasted curry powder 1 teaspoon roasted curry powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 15g, 13g
• Carbohydrates (total, sugars): 9g, 4g
• Protein: 2g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a blender or food processor, combine the grated coconut, red chili peppers, onion, garlic, lime juice, chili powder, paprika, roasted curry powder, turmeric powder, and salt.
2. 2.
   Blend until all the ingredients are well combined and the mixture forms a coarse paste.
3. 3.
   Taste and adjust the seasoning if needed.
4. 4.
   Transfer the sambal to a serving bowl and let it sit for at least 30 minutes to allow the flavors to meld together.
5. 5.
   Serve the Pol Sambola with steamed rice or as a condiment with your favorite dishes.

Treat your ingredients with care...

• Coconut — Make sure to use freshly grated coconut for the best flavor and texture. If fresh coconut is not available, you can use unsweetened desiccated coconut as a substitute.

Tips & Tricks

• Adjust the amount of red chili peppers according to your spice tolerance.
• For a milder version, remove the seeds from the chili peppers before adding them to the sambal.
• Add a pinch of sugar if you prefer a slightly sweeter sambal.
• Store any leftover sambal in an airtight container in the refrigerator for up to 3 days.
• Experiment with different types of chili peppers to vary the heat level and flavor of the sambal.

Serving advice

Serve the Pol Sambola as a side dish with steamed rice, alongside traditional Sri Lankan curries, or as a condiment with grilled meats or seafood. It also makes a delicious spread for sandwiches or wraps.

Presentation advice

Garnish the Pol Sambola with a sprinkle of freshly chopped cilantro or curry leaves to add a pop of color. Serve it in a small bowl or as a dollop on the side of the plate for an attractive presentation.