This is a different way to make Pol Sambol using desiccated coconut. I never like using water to moisture desiccated coconut. So tried this recipe and it turned out be like the fresh Pol Sambol as no water is added.

2 Cups of Desiccated coconut
2 Onions, grated to a paste
1 table spoon of Maldivian fish, finely chopped (optional)
1 medium size tomato, finely chopped to give fresh juice with pulp
2-3 table spoons of red chilli powder
1 table spoons Lime juice
Salt to taste

Mix desiccated coconut, onion paste and tomato pulp juice with chilli powder, Maldivian fish and salt. The add lime juice and mix.

Print this recipe         Email this recipe

© Malini's Kitchen :: Sri Lanka Recipes