Fried chili paste mixed with grated coconut (Sambol)

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.

Recipe summary

                                            For
               Fried chili paste mixed with grated coconut (Sambol)   

Preparation Time : 20 minutes

 Cooking Time : 0

Serves: 4

1.Heat a pan or wok add 4.5 grams 1 tea spoon  oil. And when the oil heats up add 12 grams (12) dry chili dry chili pieces 

Dry red chili is frying
 in a non stick wok

including  the seeds or without seeds.  Fry the chilli stirring quickly for two seconds or till it changes to a little darker colour.

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. 

Fried chili paste mixed with grated coconut (Sambol) is ready.

                                  

                      Recipe follows in detail with pictures.

Preparation Time : 20 minutes

 Cooking Time : 0

Serves: 4

Ingredients
Main         

!2 grams (12) dry chili

150 grams (I) big onion
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

Ingredients for Fried chili paste mixed with grated coconut (Sambol)

    

Preparation

Using a pair of scissors cut the dry chili into one inch pieces. 

Cut dry red chili

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. 

Dry red chili is frying in a non stick wok

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.

Onion added

 Then add curry leaves and grind to a thick paste.

Curry leaves added

 Grind the ingredients into a smooth paste.

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

.

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.

Coconut mixed by hand in a bowl

 Add salt and lime juice to your taste.

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

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.