Evidently, fresh coconut has been using in Sri Lanka for all types of curries and sambols. This freshly grated coconut sambol is delicious when it’s really blended with chilli and onions. There is two way of preparing this coconut sambol. One is just to mix all the ingredients, and other is called roasted coconut sambol (Which is the recipe coming soon). You can substitute fresh coconut to desiccated coconut but fresh coconut always tastes better. Just remember to sprinkle some warm water to the desiccated coconut before you prepare this coconut sambol.
|Fresh Coconut (Grated)||200 g|
|Crushed Dried Red Chillies||1 TSP|
|Onion (Chopped)||2 TBS|
|Maldive Fish||1 1/2 TSP|
|Black Pepper||1 TSP|
|Lime Juice||1 TBS/ to taste|
How i made it:-
- If you are using a whole coconut, use a hammer to break the coconut in half.
- Grate the coconut using coconut scraper/ use a food processor to chop the coconut.
- Grind the red chilli, onion, pepper and maldive fish in a blender and blend it for 30 seconds or until smooth.
- Take out from the blender and put the mixture into a bowl and add the coconut, salt and lime juice and mix well by hand until the coconut is well coated with the mixture.
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