Spicy and delicious coconut chutney made on a traditional ‘arakallu’ (stone grinder) is an evergreen favourite of Keralites. Interestingly, iconic Sri Lankan cricketer Kumar Sangakkara has shared a few pictures on his Twitter page in which he is seen making chutney on the arakallu. Sharing the pictures, Sangakkaraka wrote, “Check out a recent Sangakkara family recipe that we lent our friends in London. Our fiery Pol Sambol (coconut sambol) is always a winner.”
If you are wondering what pol sambol is then do not beat your brains. It is the good old dried shrimp and coconut chutney which is apparently very popular in Sri Lanka. Check out the easy recipe of the Sri Lankan pol sambol.
Ingredients
1 tbsp Maldives fish flakes
½ tbsp dried chilli powder
½ tsp salt
A pinch of sugar (optional)
1 onion
1 cup grated coconut
Preparation
Crush and grind the fish flakes, chilli powder, salt, sugar and onion together on an ammikallu (stone grinder)
Add grated coconut and grind again.
