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Coconut Sambol tomatoes and arugula in a bowl

Coconut sambol with vegetables

Spicy flavored pol sambol with plenty of vegetables
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Sri Lankan
Ingredients Method Notes

Ingredients
  

  • 2 cups scraped coconut
  • 3 shallots sliced
  • 3 dry red chilies
  • 1 tsp Spanish paprika
  • 1/2 tsp of whole peppercorns
  • 2 tsp of midlive fish
  • 1 clove of garlic
  • 2 Thai green chilies
  • 1/2 a lime
  • salt to taste
Vegetables
  • 4 small cherry tomatoes
  • 1 cup arugula
  • 2 small snack peppers

Method
 

  1. Rinse and slice vegetables. set aside to mix in later.
  2. Pound peppercorns, salt, Maldive fish, dry red peppers in a mortar and pestle.
  3. Add clove of garlic, Spanish powder, and half of shredded coconut (as much as the mortar and pestle would take. ) Pound until mixed. If you have a smaller mortar and pestle, you could just grind spices and mix that with shredded coconut with a hand. Wear gloves to prevent burning sensation from chilies.
  4. Slice green chilies and shallots thin and mix in with coconut. heat a shallow skillet and cook the coconut Sambol for few minutes until the raw taste of coconut disappears. give a taste test and adjust the seasoning.
  5. Remove from heat and mix in sliced vegetables. Squeeze the lime juice in.
  6. Enjoy with bread or rice and curry

Notes

Vegetable options for this salad are arugula, bell peppers, tomatoes, grated carrots, air fried eggplants, thinly sliced kale leaves. Use any one or all the vegetables in the mix. 
This salad is a delicious accompaniment with sliced bread, sandwiches, and steamed white rice.