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.
It’s a simple coconut side dish served often with string hoppers.
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 every one knows.
Serve this turmeric-coconut sambol(pol mallum) with a spicy Sri Lankan beef curry, chicken curry or fish curry.
Because the coconut sambal is not spicy, it makes the perfect accompaniment to all of the above or any other over the top spicy curries.
As mentioned above you will see this coconut sambol often served with string hoppers but the coconut sambol made with turmeric is also good with regular white bread as well as rice.
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Can I substitute freshly scraped coconut with dessicated coconut?
Only if you are not able to find a scraped coconut. although dessicated coconut is the best substitute, the taste and texture of the “pol mallum” will definitely change.
Utensils and appliances needed.
Coconut scraper
Chopping board and knife
Large frying pan
More coconut recipes!
Sri Lankan spicy coconut sambol.
Green mung bean and coconut salad.
Green bean and coconut stir fry.
Freezing- avoid freezing.
Storing- store in 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 due to heat or due to using your fingers to mix the sambol, make only as much as you need.
How to make pol mallum.
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
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)
Method
In a bowl combine scraped coconut(2 cups), onion(1), green chillies(2), turmeric powder(1/2 to 1 tsp), cinnamon(1-inch), curry leaves(a sprig), fenugreek seed(1/2 tsp), tamarind juice(2 tsp), salt to season. mix all the ingredients well at least for a minute and set aside.
Add the yellow coconut sambol you mixed into a frying pan.
Place the pan over low heat and 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 further 2-3 minutes while constantly moving the ingredients in the pan so they cook evenly.
Cook until you have a dry coconut sambol, taste and season with salt if necessary and add a dash of lime(use as needed)to round up all the taste. remove the from the stove.
The yellow coconut sambol can be served cold with string hoppers but needs to be refrigerated within 3-5 hours of making it as the fresh coconut can spoil due to hot weather and mixing with your hand.
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. In a bowl combine scraped coconut(2 cups), onion(1), green chillies(2), turmeric powder(1/2 to 1 tsp), cinnamon(1’inch), curry leaves(a sprig), fenugreek seed(1/2 tsp), tamarind juice(2 tsp), salt to season. mix all the ingredients well at least for a minute and set aside. Add the yellow coconut sambol you mixed into a frying pan. Place the pan over low heat and 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 further 2-3 minutes while constantly moving the ingredients in the pan so they cook evenly. Cook until you have a dry coconut sambol, taste and season with salt if necessary and add a dash of lime(use as needed)to round up all the taste. remove pan from the stove. The yellow coconut sambol can be served cold with string hoppers but needs to be refrigerated within 3-5 hours of making it as the fresh coconut can spoil due to hot weather and mixing with your hand. Made this recipe? Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram. Nutritional information on islandsmile is provided as a courtesy. We cannot guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
yellow coconut sambol(Sri Lankan pol mallum).
Ingredients
Instructions
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 238Total Fat: 12gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 275mgCarbohydrates: 31gFiber: 6gSugar: 19gProtein: 4g
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