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

1. 1Please 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. 2Mix all the ingredients well at least for a minute or until combined well and set aside.
3. 3Add the yellow coconut sambol you mixed into the large frying pan or cooking pan.
4. 4Place the pan over low heat, pour in 1/2 a cup of water and mix it with the coconut sambol.
5. 5Let 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. 6Cook until you have a dry coconut sambol, taste and season with salt if necessary.
7. 7Add a dash of lime(use as needed)to round up all the taste. remove from the stove.
8. 8The 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.