Sambol amarillo de coco (pol mallum de Sri Lanka)

Ingredientes

• 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)

Preparación

1. 1

   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.

2. 2

   Mix all the ingredients well at least for a minute or until combined well and set aside.

3. 3

   Add the yellow coconut sambol you mixed into the large frying pan or cooking pan.

4. 4

   Place the pan over low heat, pour in 1/2 a cup of water and mix it with the coconut sambol.

5. 5

   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.

6. 6

   Cook until you have a dry coconut sambol, taste and season with salt if necessary.

7. 7

   Add a dash of lime(use as needed)to round up all the taste. remove from the stove.

8. 8

   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.