Ammikallu Red Coconut Sambol | Jaffna Traditional Pol Sambal
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Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 2 People
 
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Ingredients
  • Grated coconut - 6 full tablespoons
  • Dried red chili - 6 to 8
  • Shallot/Small onion - 50g
  • Tamarind - Small portion with 3 or 4 seeds
  • Sugar - ½ teaspoon
  • Salt - As you want
  • Water - 1 or 2 teaspoons
Instructions
  1. Grate the coconut and peel off the skin of shallots. Besides, get ready with dried red chili, tamarind, sugar, salt, and water.
  2. Clean the grinding stone and roller. Firstly, add dried red chilies, salt, and a little water (About a teaspoon of water). Grind them to a smooth paste by moving the roller back and forth direction.
  3. Now, add tamarind, bash a bit using the roller, and take out the seeds carefully. Again move the roller back and forth direction for 1 or 2 minutes.
  4. Then, add sugar and move the roller until all combined.
  5. Add the grated coconut and move the roller back and forth direction until totally mixed. For me, it takes about 5 minutes.
  6. Finally, add the shallots and bash them a bit.
  7. Again move the roller back and forth direction until all combined.
  8. In the end, using your fingers take off all the coconut sambol. This is how to make the best and tasty Ammikallu Red coconut sambol recipe.
Notes
1. If you don’t like more spiciness reduce the number of dried red chili as you want.
2. Shallots or small onions are the best for this coconut sambol. If it is hard to find use the large one.
Recipe by Top Sri Lankan Recipe at https://topsrilankanrecipe.com/ammikallu-red-coconut-sambol-jaffna-traditional-pol-sambal/