Wishing a blessed morning to all my dear Hive friends!

Coconut sambol is one of the most beloved side dishes in Sri Lankan cuisine. Made from freshly grated coconut, spicy chilies, lime, and aromatic onions, this simple yet flavorful dish brings out the essence of a traditional village meal.

Whether paired with rice, roti, or string hoppers, coconut sambol adds a fiery kick and a refreshing taste to any plate. It's easy to prepare, too.

Let’s discover the taste of this rustic Sri Lankan favorite together!

I prepared this dish in a portion suitable for three people at home. If you're making it for a larger group, feel free to increase the quantities accordingly. Also, I didn’t have lime juice available at the time, but if you do, you can definitely add a little for extra flavor.

Ingredients...

⭐️ 1 Cup of Grated Coconut.
⭐️ A medium-sized tomato.
⭐️ A medium-sized onion.
⭐️ About 3 green chilies.
⭐️ 2 cloves garlic.
⭐️ 3 teaspoon crushed chili powder.
⭐️ Salt as needed.
⭐️ 1/2 teaspoon of pepper powder.
⭐️ Some curry leaves.

The order of preparation.

First, chop the onions, tomato finely into small cube-like pieces.

Next, take a grinding stone (or mortar and pestle) and add chili powder, black pepper, salt, green chilies, garlic, and curry leaves. Grind everything.

Well into a coarse paste.

Now, add the scraped coconut to the mixture and grind everything together thoroughly.

Now, add the chopped tomato and onion pieces to the prepared coconut sambol and mix well.

bOnce these ingredients are well combined and the flavors have blended together, you’ll have a vibrant and mouthwatering sambol ready to serve.
It's quick to prepare and full of flavor – just one spoonful will transport you straight to a traditional Sri Lankan village kitchen. 🥥🥥