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.

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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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.

• 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.

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