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Sri Lankan”kalu pol”coconut sambol(toasted).

“kalu pol”coconut sambol is another variation of the popular Sri Lankan pol sambol.

This version of the traditional recipe goes one step further by toasting th coconut.

It’s vegetarian, vegan and gluten-free.

A spoon or two of blackened coconut or what we call“kalupol”(fried pol sambol)will only make your rice and curry menu better. 

And unlike the fresh coconut sambol(pol sambol), you can actually keep this kalupol sambol out longer without refrigeration because the coconut is toasted until it blackens and all the moisture is removed. 

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Utensils and appliances needed.
Coconut Scraper.
Frying pan.

Workflow to make Sri Lankan fried coconut sambol.
Scrape the coconut.
Temper all the ingredients.
Fry the fresh coconut until it turns dark.

Can I use desiccated coconut to make the sambol?

Yes, since desiccated coconut is extremely dry, follow the recipe as mentioned below.

But once you reduce heat, at the final stages of frying the coconut, add 1/4 cup water and cook the sambol for a few minutes to make the desiccated”kalupol”sambol less dry.

This should be less than 5 minutes over low heat.

How dark should the frying coconut turn before removing it from the stove?

You should not fry till the scraped coconut turns too dark and smell of burnt coconut.

The scraped coconut should turn to a darker shade of orange or brown before removing the pan from the fire.

RECIPE DIFFICULTY -EASY

Sri Lankan kalupol coconut sambol (toasted).

3 tablespoons of oil

A sprig of curry leaves

2-inch piece of pandan leaf

1 large onion or 5 shallots sliced fine

2 green chillies sliced very thin

1 teaspoon black mustard seed

1 and 1/2 a cup of freshly scraped coconut

1 tablespoon of red chillie powder(add more if needed)
1/2 teaspoon of black pepper powder
Salt to season 
Juice of 1 lime used as needed

Method

Have the coconut scraped and other ingredients ready.

Place a large frying pan, preferably non-stick over medium heat.

Pour in the oil, followed by curry leaves, pandan leaf, onions, green chiilie and saute 3-5 minutes until the onions turn slightly golden in colour.
Add the mustard seeds and cook until they pop.

Immediately, reduce fire to low-medium and add the freshly scraped coconut, chilli powder, black pepper and salt to season.

Reduce the heat to low and continue frying the coconut until it turns dark and there is almost no moisture in the pol sambol.

As you blacken the coconut, you can add more chillie powder or pepper powder.

Taste and season with salt if necessary, remove the kalupol(blackened coconut from the fire and add a dash of lime).

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Yield: 4

Sri Lankan"kalu pol"coconut sambol(toasted).

“KALU POL”COCONUT SAMBOL IS ANOTHER VARIATION OF THE POPULAR SRI LANKAN POL SAMBOL.
This version of the traditional recipe goes one step further by toasting th coconut.

It’s vegetarian, vegan and gluten-free.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 3 tablespoons of oil
  • A sprig of curry leaves
  • 2-inch piece of pandan leaf
  • 1 large onion or 5 shallots sliced fine
  • 2 green chillies sliced very thin
  • 1 teaspoon black mustard seed
  • 1 and 1/2 a cup of freshly scraped coconut
  • 1 tablespoon of red chillie powder(add more if needed)
  • 1/2 teaspoon of black pepper powder
  • Salt to season
  • Juice of 1 lime used as needed

Instructions

  1. Have the coconut scraped and other ingredients ready.
  2. Place a large frying pan, preferably non-stick over medium heat.
  3. Pour in the oil, followed by curry leaves, pandan leaf, onions, green chiilie and saute 3-5 minutes until the onions turn slightly golden in colour.
  4. Add the mustard seeds and cook until they pop.
  5. Immediately, reduce fire to low-medium and add the freshly scraped coconut, chilli powder, black pepper and salt to season.
  6. Reduce the heat to low and continue frying the coconut until it turns dark and there is almost no moisture in the pol sambol.
  7. As you blacken the coconut, you can add more chillie powder or pepper powder.
  8. Taste and season with salt if necessary, remove the kalupol(blackened coconut from the fire and add a dash of lime).

 

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It’s free and on the blog, for you to try anytime.

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