My friend who travel a lot introduced me lot of traditional recipe he tasted in the place he visited. One among is this coconut sambal. He tasted this in Indonesia but I heard this is very famous food in Sri lankan. Did some research and prepared this in my home. From that day, this dish is prepared at least monthly twice either as side dish or as a rice mix. My family loved it. It need just 6 ingredients and can be prepared very fast. It doesn’t need fire to cook or oil to sauté or fry. Just grind all ingredients, volla it is ready . I have tasted this sambal with hot rice topped with warm ghee or gingerly oil and mixed . Also ,I make this as side dish when I prepare variety rice like lemon rice,tamarind rice even for curd rice. The salty spicy sour sambal goes well with any dish. Traditional this is served with string hopper/idiyappam, coconut roti.
Ingredients:
Coconut - 1 cup
Red chili. - 5
Kashmiri chili - 2
Salt. - 1 tsp
Sugar. - 1/2 tsp
Small onion. - 7
Lemon. - 1/2 lemon
Recipe:
1️⃣ In a mixed jar or motor and pestle, add red chili,Kashmiri chili,salt and sugar. Grind till the chili turn into coarse.
2️⃣ Add shredded coconut and red chili powder, grind it with little water and grind till the coconut is smashed well and still in it coarse texture.
3️⃣ Add chopped small onion (substitute half chopped big onion) to the coconut mix and grind again. ( don’t grind it into fine paste, just the onion pieces should be visible and blended well with coconut)
4️⃣Finally add lemon juice and mix well.
Serve it with string hopper, coconut roti or hot rice.
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