There are many types of sambal people make and this time I’m going to show you how to make coconut sambal for dosa. A few months back, I posted a red chili coconut sambal which went viral on every social media platform. I hope, even this coconut sambal for dosa too will go well. For this particular sambal, you don’t need pestle and mortar instead you will need a grinder.
Is this coconut sambal for dosa good for your health? The main ingredient of this dish is grated coconut. Yes, it is good for your health, but consuming grated coconut every day can increase your risk of cardiovascular disease, obesity, and diabetes. Apart from shredded coconut, you are going to add urad dal, onions, curry leaves which are good for your health. Eating this sambal every day may cause some health issues, otherwise, you can enjoy this dish with Dosa.
Sri Lankan people mainly make this particular coconut sambal with dosa or idli. But you can have this delicious sambal with bread or chapathi as well. Alright, let’s see how to make Sri Lankan style coconut sambal for dosa with red chilies.
You May Like: How To Make Idli And Dosa With The Same Batter Recipe
Easy Coconut Sambal For Dosa
Ingredients
- Dried red chili – 10 to 15
- Grated coconut – 100g
- Onion – 30g
- Curry leaves – Few
- Split skinned black gram/Urad dal – 1 teaspoon
- Fennel seeds – ¼ teaspoon
- Mustard seeds – ¼ teaspoon
- Very thick tamarind juice – 1 ½ teaspoons
- Water – 100ml
- Cooking oil – As you need
- Salt – As you need
Instructions
1. Get ready with grated coconut, salt, and dried red chilies.
2. Chop the onions, curry leaves, and one or two red chilies. Get ready with mustard seeds, fennel seeds, and urad dal. (Refer Note 1)
3. Extract very thick tamarind juice and take some ordinary water.
4. Now add dried red chilies and salt to the grinder. Grind them together to smooth powder. (Refer Note 2)
5. Add grated coconut and water. Grind them again until all mix together well enough. Keep it aside for final preparation.
6. Heat the oil in a frying pan and add mustard seeds. Let it splutter.
7. Add chopped onions. Cook until the onions turn translucent.
8. Now add chopped curry leaves and dried red chili. Stir and fry for 30 seconds under medium flame.
9. Add urad dal. Stir and fry until the onions turn to little brown color. It may take about 1 minute.
10. Finally, add fennel seeds. Stir and fry for 30 seconds.
11. Now add the ground mixture and mix everything.
12. Turn off the flame and add thick tamarind juice.
13. Mix everything well and taste the sambal. Adjust salt if needed.
14. Serve and enjoy this Sri Lankan style coconut sambal for dosa with red chilies.
Notes
Note 1: I used small onions or shallots because those are tastier than large ones. If it is hard to find shallots, you can use large chopped onion.
Note 2: Basically, Sri Lankans love to eat spicy foods. If you don’t like more spiciness, you can reduce the number of red chilies.
Printable Recipe Card
- Dried red chili - 10 to 15
- Grated coconut - 100g
- Onion - 30g
- Curry leaves - Few
- Split skinned black gram/Urad dal - 1 teaspoon
- Fennel seeds - ¼ teaspoon
- Mustard seeds - ¼ teaspoon
- Very thick tamarind juice - 1 ½ teaspoons
- Water - 100ml
- Cooking oil - As you need
- Salt - As you need
- Get ready with grated coconut, salt, and dried red chilies.
- Chop the onions, curry leaves, and one or two red chilies. Get ready with mustard seeds, fennel seeds, and urad dal. (Refer Note 1)
- Extract very thick tamarind juice and take some ordinary water.
- Now add dried red chilies and salt to the grinder. Grind them together to smooth powder. (Refer Note 2)
- Add grated coconut and water. Grind them again until all mix together well enough. Keep it aside for final preparation.
- Heat the oil in a frying pan and add mustard seeds. Let it splutter.
- Add chopped onions. Cook until the onions turn translucent.
- Now add chopped curry leaves and dried red chili. Stir and fry for 30 seconds under medium flame.
- Add urad dal. Stir and fry until the onions turn to little brown color. It may take about 1 minute.
- Finally, add fennel seeds. Stir and fry for 30 seconds.
- Now add the ground mixture and mix everything.
- Turn off the flame and add thick tamarind juice.
- Mix everything well and taste the sambal. Adjust salt if needed.
- Serve and enjoy this Sri Lankan style coconut sambal for dosa with red chilies.
Note 2: Basically, Sri Lankans love to eat spicy foods. If you don’t like more spiciness, you can reduce the number of red chilies.
You May Like: How To Make Potato Curry For Poori And Chapathi (Video)
This is how to make coconut sambal for dosa in Sri Lankan style. I’m sure that you will love this dish. When you have all the ingredients, give a try on this recipe. If you have any questions or doubts, shoot that in the comment box below. Also, you can share this simple coconut sambal for dosa with your friends and family by clicking one of the social share buttons below.
Leave a Reply