Sri Lankan Yellow coconut sambol(pol mallum)
Fresh coconut gently fried over low heat and mixed with chopped onions, green chillies and turmeric makes this subtle yet tasty coconut sambol.
It’s a simple coconut side dish served often with string hoppers or a side dish for bread.
Also known as “pol mallum” in Sinhalese, this simple vegan and vegetarian Sri Lankan dish is the total opposite of the famous Sri Lankan coconut sambol everyone knows.
![Sri Lankan yellow coconut sambol"pol mallum". Sri Lankan yellow coconut sambol"pol mallum".](https://www.islandsmile.org/wp-content/uploads/2020/02/IMG_5173-2.jpg)
What to serve with yellow coconut sambol.
- Serve with string hoppers, pol roti or roast paan.
- You can serve the coconut mallum with any of the following curries.
- Beef curry
- Chicken curry
- Chilli fish curry
Because the coconut sambol is not spicy, it accompanies all of the spicy curries perfectly.
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![Sri Lankan yellow coconut sambol(pol mallum). Fresh coconut stir-fried with chopped onions, green chillies and turmeric make this subtle but tasty coconut sambol. It's a simple coconut side dish served often with string hoppers. Sri Lankan yellow coconut sambol(pol mallum). Fresh coconut stir-fried with chopped onions, green chillies and turmeric make this subtle but tasty coconut sambol. It's a simple coconut side dish served often with string hoppers.](https://www.islandsmile.org/wp-content/uploads/2020/02/Sri-Lankan-yellow-coconut-sambol-24.jpg)
FAQ: yellow coconut sambol
- Can I substitute freshly scraped coconut?
- If you cannot get freshly scraped coconut, use packs of frozen scraped coconut.
As a last resort dessicated coconut will make a good substitute but the taste and texture of the”pol mallum” will change.
- If you cannot get freshly scraped coconut, use packs of frozen scraped coconut.
- Can I cut the recipe in half?
- yes, reduce the amount of ingredients in half including the scraped coconut from 2 cups to 1.
Utensils and appliances needed.
- Coconut scraper(if you are scraping fresh coconut)
- Chopping board and knife.
- Large frying pan.
More coconut recipes
SRI LANKAN POL SAMBOL(Coconut Sambol).
Green mung bean and coconut sambol
Sri Lankan cabbage mallung(cabbage coconut sambol.mbol
vegan green beans and coconut stir-fry.
Freezing
Avoid freezing
Storing
Store in a plastic or Pyrex dish, cover and refrigerate. use within two days.
Reheating
Transfer the coconut sambol to a frying pan and gently heat.
Stop food waste
As the sambol is made fresh and can spoil easily, make only as much as you need.
recipe difficulty- easy
Ingredients for yellow coconut sambol
The ingredients mentioned below are used in standard measuring cups and spoons.
2 cups of scraped coconut
1 large onion sliced or chopped fine
2 green chillies chopped
1/2 to 1 teaspoon of turmeric powder(use as needed to give it color and taste)
1″ cinnamon piece
A sprig of curry leaves
1/2 a teaspoon of fenugreek seed
2 teaspoons of tamarind juice
2 tablespoons of Maldive fish(optional but recommended adding)
Salt to season
1/2 a cup of water
1 small lime juice use as needed
How to make coconut sambol(pol mallum).
Please make sure to read the recipe instructions carefully to avoid mistakes.
In a bowl combine scraped coconut, onion, green chillies, turmeric powder, cinnamon, curry leaves, fenugreek seed, tamarind juice, and salt to season.
Mix all the ingredients well at least for a minute or until combined well and set aside.
Add the yellow coconut sambol you mixed into the large frying pan or cooking pan.
Place the pan over low heat, pour in 1/2 a cup of water and mix it with the coconut sambol.
Let the coconut sambol cook until all the water has been absorbed, continue cooking for 2 to 3 minutes while constantly mixing the ingredients in the pan so they cook evenly.
Cook until you have a dry coconut sambol, taste and season with salt if necessary.
Add a dash of lime(use as needed)to round up all the taste. remove from the stove.
The yellow coconut sambol can be served, but the sambol needs to be refrigerated within 3 to 5 hours of making it as the fresh coconut can spoil due to hot weather or using your hand to mix the sambol.
![yellow coconut sambol(Sri Lankan pol mallum).](https://www.islandsmile.org/wp-content/uploads/2020/02/IMG_5177-2-480x480.jpg)
yellow coconut sambol(Sri Lankan pol mallum).
Yellow coconut sambol(Sri Lankan pol mallum).
Fresh coconut stir-fried with chopped onions, green chillies and turmeric make this subtle but tasty coconut sambol.
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 2 cups of scraped coconut
- 1 large onion sliced or chopped fine
- 2 green chillies chopped
- 1/2-1 teaspoon turmeric powder(use as needed to give it color and taste)
- 1-inch cinnamon
- A sprig of curry leaves
- 1/2 teaspoon fenugreek seed
- 2 teaspoons of tamarind juice
- 2 tablespoons of Maldive fish(optional but recommend adding).
- Salt to season
- 1/2 cup of water
- 1 small lime(the juice used as needed)
Instructions
Please make sure to read the recipe instructions carefully to avoid mistakes.
In a bowl combine scraped coconut, onion, green chillies, turmeric powder, cinnamon, curry leaves, fenugreek seed, tamarind juice, and salt to season.
Mix all the ingredients well at least for a minute or until combined well and set aside.
Add the yellow coconut sambol you mixed into the large frying pan or cooking pan.
Place the pan over low heat, pour in 1/2 a cup of water and mix it with the coconut sambol.
Let the coconut sambol cook until all the water has been absorbed, continue cooking for 2 to 3 minutes while constantly mixing the ingredients in the pan so they cook evenly.
Cook until you have a dry coconut sambol, taste and season with salt if necessary.
Add a dash of lime(use as needed)to round up all the taste. remove from the stove.
The yellow coconut sambol can be served, the sambol needs to be refrigerated within 3 to 5 hours of making it as the fresh coconut can spoil due to hot weather or using your hand to mix the sambol.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 229Total Fat: 12gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 274mgCarbohydrates: 29gFiber: 6gSugar: 18gProtein: 4g
Nutritional information on islandsmile is provided as a courtesy. We cannot guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
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