Coconut sambol

Coconut sambol

This is an easy to make recipe and can be loved by everyone as it can be eaten with bread, rice, Indian  string hoppers, appam, thosai and idly etc.  Even though we make this with chili powder or paprika powder it is not hot because the coconut takes away the heat from the chili powder. Today I am going to introduce this sambol as an accompaniment to coconut roti.

                                  Recipe summary
                                            For
                                 Coconut sambol

Preparation time: 10 minutes

Cooking time: 5 minutes
Serves 4

Preparation 

1. Chop 1 onion and 10 curry leaves finely. 

2. Cut 1 dry chili into small pieces. Set these aside for tempering.

Ingredients

3. Dissolve 30 gram seeded tamarind in 2 tbsp warm water.     Squeeze about 1 tablespoon of  thick pulp out of it leaving the seeds.     

4. Mix 150 grams shredded coconut,  2 tsp chilly powder and ½ tsp salt. You will see coconut turning  into beautiful red colour. 

5. Now add ¾ of the squeezed tamarind juice mix well  and taste. Adjust salt and if needed use the left over tamarind juice.

 Method               

Coconut sambol

 1. In a non stick frying pan heat  3 tbsp sesame oil and add the cut dry chili fry for 3 seconds,  add onion and fry till its transparent and throw in the curry leaves, fry  for 2 seconds.
             

 2.   Reduce the fire and spoon in the shredded coconut mixture and stir fry for  two minutes. If you think it is too dry you can add a little oil. I use sesame  oil instead of olive oil.

Coconut sambol is ready.

                                  

                   Recipe follows in detail with pictures.

Preparation time: 10 minutes

Cooking time: 5 minutes
Serves 4

Ingredients for coconut sambol

Ingredients
Main

                 150 gr shredded coconut
Others

                 2 tsp chili powder

                 ½ tsp salt

                 30 gram seeded tamarind.

                 1 onion

                 1 dry chili

                 10 curry leaves

                 3 tbsp olive oil.

Scrapped coconut mixed with chili powder 

               













Preparation 
 Chop onion and curry leaves finely. Cut dry chili into small pieces. 

                 Set these aside for tempering.

Dissolve tamarind in 2 tbsp warm water.     Squeeze about 1 tablespoon of  thick pulp out of it leaving the seeds.

               

                 Mix shredded coconut, chilly powder and salt. You will see coconut turning  into beautiful red colour. Now add ¾ of the squeezed tamarind juice mix well  and taste. Adjust salt and if needed use the left over tamarind juice.

Ingredients are being stir-fried in a wok

 Method               

                 In a non stick frying pan heat oil and add the cut dry chili fry for 3 seconds,  add onion and fry till its transparent and throw in the curry leaves, fry  for 2 seconds.

             

                Reduce the fire and spoon in the shredded coconut mixture and stir fry for  two minutes. If you think it is too dry you can add a little oil. I use sesame  oil instead of olive oil.

Coconut sambol in final stages of cooking

                This sambol is not easily spoilt if you keep out on the table for hour or two

                as the tamarind juice will protect the coconut. You can keep in the fridge for one or two days.

Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
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