“Sri Lankan Coconut Sambol with Pol Roti – A Mouthwatering Breakfast Delight!”
Discover this easy-to-make, mouthwatering Sri Lankan breakfast recipe for coconut sambol and pol roti that offers a perfect blend of flavors, textures, and aromas. Enjoy the visual appeal of the top view and bottom view images, making your search for an unforgettable culinary experience a success!
Allergens
Fish (Maldive fish)
Ingredients
- 1. Freshly grated coconut
- 2 cups 2. Red chili powder
- 1 teaspoon 3. Maldive fish (or anchovy flakes)
- 1 tablespoon 4. Onion, finely chopped
- 1 large 5. Lime juice
- 1 tablespoon 6. Salt to taste 7. Pol roti (Sri Lankan flatbread)
- 2 pieces
Instructions
- In a mixing bowl, combine the grated coconut, red chili powder, Maldive fish, chopped onion, lime juice, and salt. Mix well until all ingredients are evenly distributed.
- Warm up the pol roti as per package instructions or by frying on both sides over medium heat until puffy and golden brown.
- Serve the coconut sambol in a small bowl alongside the warm pol roti.
Chef’s Insight
To enhance the aroma of this dish, toast the coconut flakes in a dry pan before adding them to the sambol mixture.
Notes
For added flavor, toast the pol roti before serving.