A couple months ago, I posted about a Sri Lankan onion sambol recipe. If you recall, a sambol is a typical condiment made with spices and various ingredients. This time, I have a recipe for a very common one: coconut sambol or pol sambol. This one is made from the flesh of a coconut. Growing up, this was one of my favourite kinds of sambol. It’s one that’s eaten with everything, from rice, as a condiment with boiled root veggies (like potatoes, or yams), roti, bread, or most commonly with a steamed noodle dish made of rice flour (called string hoppers — don’t ask me why it’s called that). Continue reading Sri Lankan Coconut Sambol
I LOVE roti. Roti is a type of unleavened flatbread, which is popular in many South Asian countries. Growing up, we wouldn’t eat this often, so whenever my mom made this, it was definitely a treat. In Sri Lanka, the most popular type is probably the coconut roti (as we call it, pol roti), which has shredded coconut and wheat flour (and other optional add-ins), and it is usually eaten as a meal with other curries.
I’ve always wondered what coconut butter was, as it is sometimes used in vegan frostings and spreads, but I couldn’t justify buying a small bottle of this in the store, given its cost! Since I already started making my own nut butters, I researched on whether I could make my own coconut butter, and well, it was super simple (and very inexpensive!!). All I need? Unsweetened shredded coconut.