Easy Coconut Sambal Recipe | Fresh Pol Sambol with Red Chili - Jaffna (2024)

FAQs

What is coconut sambal made of? ›

It is a coconut relish, consisting of freshly grated coconut, shallots, dried whole chilies or chili powder, lime juice, and salt. Traditionally the ingredients are ground on a rectangular block of granite with a granite rolling-pin, known as a miris gala (Sinhala: මිරිස් ගල).

You can eat it in a variety of ways as well. Some enjoy it as part of a rice and curry or string-hopper meal. You can also eat it simply with bread and butter. Actually, one of my favorite ways to eat pol sambol is with plain rice and lentil curry.

Answer: A spicy condiment used especially in Indonesia and Malaysia, made with chili peppers and other ingredients, such as sugar or coconut.

The best substitutes are garlic & chilli sauce, sriracha (though this is sweeter than sambal) or crushed chilli.

In Sinhala and Tamil, seeni means sweet or sugar and sambol means sauce. The main ingredients are onion, sugar, tamarind juice, red chillies and salt, which can also be combined with Maldives fish, curry leaves, lemongrass, cinnamon, cardamom and cloves.

Fresh, juicy coconut comes packed with sodium, potassium, saturated fat. It is also a source of rich fiber that helps your body digest the food you've eaten.

flow | 🥥Pol Sambol – In Sinhala, “Pol” means coconut, and “sambol” is a type of relish.

Add the chillies to the coconut and mix well again. Taste and if you like add a little more chili. Serve with a rice and curry meal or use it like a sandwich spread. It will keep in the fridge in a sealed container for a week or two.

This week's cooking video — coconut sambol, which is just a great accompaniment. Sharp and tangy and spicy, yum. I think I'm going to have some on a grilled chicken sandwich later today. I forgot to mention in the video, it freezes well too, so if you make more than you'll eat in a week, I'd freeze half.

Ratchaburi Province, home to Copra's factory and source of all its coconuts, is an agricultural powerhouse in Thailand because of its soil and weather. Its dark, mineral-rich soil, abundant water and year-round sun ensure that the coconuts are extremely sweet.

Is Pol Sambol spicy? ›

Like, blow-your-head-off spicy. And as if the curries themselves weren't hot enough, the chili-based sambols on the side will certainly commit your taste buds to perplexing levels of pain. Pol sambol is the ubiquitous, fiery condiment served at breakfast, lunch, and dinner.

History. Sambal is often described as a hot and spicy Indonesian relish. However, its main ingredient, chili pepper of the genus Capsicum, is not native to Southeast Asia, but from the Americas.

Meaning of sambal in English

a hot sauce made from chopped vegetables or fruit, and spices, originally from Southeast Asia: Sambal is a kind of spicy chili chutney. Tamarind is a very acidic fruit which gives sambals a particularly sharp taste.

While ubiquitous all over Southeast Asia, sambal is thought to have originated in Indonesia. In Indonesia, a sambal can be a paste of red or green chiles ground together with any number of other ingredients: garlic, shallots, lemongrass, galangal, tomatoes, and/or shrimp paste.

Sambal in it's simplest translation means chopped or ground. This fresh ground chili condiment is usually chunkier and full of seeds and texture and often with the addition of a sour, sweet or umami ingredient like lime, palm sugar, fish sauce or shrimp paste or a little bit of all.

Sambal is an Indonesian chili sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice.

I chose sambal oelek, an Indonesian chile paste, because it's so flavorful and so simple—crushed raw red chiles, a little vinegar, and salt. It's good as a condiment and is also good as an ingredient in cooked foods, and, even better, it will taste like you are cooking with fresh chiles.