Go Back

Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 2 cups coconut shredded
  • 1 small onion very finely chopped or minced
  • 4 cloves garlic minced
  • 1 red chili minced
  • 2 teaspoons sugar i used fine grain
  • 1 teaspoon chili powder
  • 1 teaspoon red chili flakes
  • 2-3 teaspoons lemon juice
  • 1 teaspoon pepper powder
  • salt to taste

Method
 

  1. In a large mixing bowl, bring all the ingredients together.
  2. Using your hands massage the mix well.
  3. Adjust the seasoning and spices as per your taste palate.
  4. It has to be hot, sour and a little sweet.
  5. Transfer to a serving bowl.
  6. Keep refrigerated and use in a day or two.
  7. Serve with rotis, dosa, pancakes, idli or anything you fancy.

Notes

Ideally this dish is prepared in pestle and mortar or on a grinding stone, chili, garlic, onion are pounded together the spices and seasoning are added and everything is mixed with the shredded coconut. I have adopted the more urban kitchen friendly way of making it. I chop the onion, garlic and chilies in a chopper and added it to the shredded fresh coconut I get in the market here. The idea is to let jus the coconut stand out hence every thing else has to be very finely chopped. You may also add an inch of more of pandan leaf if you can lay your hands on it. The Pol Sambol has to look red so chose your chilies accordingly.