පොල් සම්බෝල - pol sambol @CookingwithWife
සිහින්ව ගාගත් පොල් - Scraped coconut
මිරිස් කුඩු - Chili Powder
ගම්මිරිස් කුඩු - Black Pepper Powder
කෑලි මිරිස් - Chilli flakes
ඉඟුරු - Ginger
ලූණු - Onion
සුදු ලූනු- Garlic
කරපිංචා - curry leaves
රස පදමට ලුණු - Salt to taste
පොල් තෙල් - coconut oil
The traditional method for preparing pol sambol is to grind the freshly grated coconut, shallot, chillies and maldive fish (umbalakaḍa - a smoked and cured tuna, that is sold in chips or flakes) on a rectangular block of granite with a granite rolling-pin, known as a miris gala If fresh coconut is unavailable then moistened desiccated coconut can be used as an alternative. Apply the juice of a freshly squeezed lime (or lemon) through the mixture, add salt if needed
The traditional method for preparing pol sambol is to grind the freshly grated coconut, shallot, chillies and maldive fish on a rectangular block of granite with a granite rolling-pin, known as a miris gala . If fresh coconut is unavailable then moistened desiccated coconut can be used as an alternative. Apply the juice of a freshly squeezed lime (or lemon) through the mixture, add salt if needed and serve as a side dish. A variation can be made by sautéing the pol sambol in mustard seeds, curry leaves and sliced onion, which is called Badapu Pol Sambol
#coconutshell #sambol #පොල්සම්බෝල
