Fried chili paste mixed with grated coconut (Sambol) |
I have posted two sambol recipes above in which we use coconut as a base. I am introducing this dish as it is really an accompaniment to any main meal made out of flour or rice. There are many ways of preparing this. Main ingredients will always be shredded coconut and chilly. You may experiment this with the addition of your favorite spices.But the taste will always be different for each of the recipe. This third sambol is also easy to prepare.
Fried chili paste mixed with grated coconut (Sambol)
2.Next You can use a mortar and pestle or a food processor to grind the chili.
3. Add 150 grams (I) big onion followed by 2 grams (10) curry leaves grind to a paste.
Fried chili paste mixed with grated coconut (Sambol) is ready.
Recipe summary
ForFried chili paste mixed with grated coconut (Sambol)
Preparation Time : 20 minutes
Cooking Time : 0
Serves: 4
Ingredients |
2.Next You can use a mortar and pestle or a food processor to grind the chili.
3. Add 150 grams (I) big onion followed by 2 grams (10) curry leaves grind to a paste.
4. Add two table spoon grated coconut and two table spoon of water.
Grind the ingredients into a smooth paste.
Fried chili paste mixed with grated coconut (Sambol) |
5. Transfer the paste into a medium sized bowl. Now add the rest of the raw coconut (total 200 gr coconut) mix well using your hand covered with gloves.
6.Add
2.5 gram (½ tsp) salt and 29 grams (½) lime juice. If not you can add tamarind juice earlier.
2.5 gram (½ tsp) salt and 29 grams (½) lime juice. If not you can add tamarind juice earlier.
Recipe follows in detail with pictures.
Preparation Time : 20 minutes
Cooking Time : 0
Serves: 4
Ingredients
Main
Main
!2 grams (12) dry chili
150 grams (I) big onion
200 gr coconut
Others
200 gr coconut
Others
2 grams (10) curry leaves
29 grams (½) lime
4.5 grams (1 tsp) oil
2.5 gram (½ tsp) salt
Preparation
Using a pair of scissors cut the dry chili into one inch pieces.
Chop onion and cut curry leaves.
Method
Heat a pan or wok add oil.And when the oil it heats up add the dry chili pieces including the seeds. If you don’t like to take too hot spicy dish, leave the seeds out. Fry the chilli stirring quickly for two seconds or till it changes to a little darker colour.
Cut dry red chili
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Method
Heat a pan or wok add oil.And when the oil it heats up add the dry chili pieces including the seeds. If you don’t like to take too hot spicy dish, leave the seeds out. Fry the chilli stirring quickly for two seconds or till it changes to a little darker colour.
Dry red chili is frying in a non stick wok
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When the vapors come out from the pan you may start coughing, sneezing or shedding tears. First put only one piece of chilli and if you cannot take the smell of it. Leave out the frying part and just use the soaked dried red chili . You may also try covering your nose and mouth with a napkin or handkerchief or a face mask..Frying the chili gives a different taste.
Next you have to pound all the ingredients. You can use a mortar and pestle or a food processor to grind the chili. I used a Braun hand held blender. I start with grinding the dry chilly. First do a few pulse and grind a little using speed one. Seeds will not be cut easily. I used three table spoon water. It helped to grind better.
Dry red chili is ground |
Then add the onion It eases the work as onion has water.
Then add curry leaves and grind to a thick paste.
Grind the ingredients into a smooth paste.
Add two table spoon grated coconut and run the processor.
Grind the ingredients into a smooth paste.
Transfer the paste into a medium sized bowl. Now add the rest of the raw coconut mix well using your hand covered with gloves as the chilly will irritate your hands if it comes into contact with your bare hands.
Add salt and lime juice to your taste.
Onion added |
Then add curry leaves and grind to a thick paste.
Curry leaves added |
Final grinding before adding coconut |
Add two table spoon grated coconut and run the processor.
Grind the ingredients into a smooth paste.
Coconut mixed with the chili paste
.
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Coconut mixed by hand in a bowl
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Here you are with a lovely raw coconut sambol which you cannot resist especially with bread. Enjoy!
This is the best sambol out of all the dips and sambols as the chili is roasted in little oil. So I hope you will try this sambol. You can't resist. It goes well with steamed couscous with kale and grated coconut
This is the best sambol out of all the dips and sambols as the chili is roasted in little oil. So I hope you will try this sambol. You can't resist. It goes well with steamed couscous with kale and grated coconut
Steamed couscous with kale omelet and coconut sambol |
Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
This recipe was originally published under 'Coconut sambol'. This post contained 3 recipes. Now I am adding nutrition data to all my recipes in this blog. It became messy to have three nutrition table in one post. So, I am posting this as a separate recipe.
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
This recipe was originally published under 'Coconut sambol'. This post contained 3 recipes. Now I am adding nutrition data to all my recipes in this blog. It became messy to have three nutrition table in one post. So, I am posting this as a separate recipe.
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