Wishing all my dear Hive friends a very good day. How are you all doing? I hope everyone is well. Dried shrimp mixed coconut sambol is one of the traditional favorite dishes of Sri Lankans, combining bold flavors with a rich texture. Made with freshly grated coconut and finely ground dried shrimp, this sambol offers a delightful blend of spices, savory depth, and natural aroma.
It is a simple yet powerful dish that pairs beautifully with warm rice, string hoppers, or even a slice of roasted bread. This sambol is especially loved in rural-style cooking, where the ingredients are fresh and the flavors are strong, making every bite truly unforgettable. So let’s take a look at how to prepare this delicious sambol.
Materials Used.
1 Cup of Grated Coconut.
Salt to taste.
Dried shrimp.
1/2 Teaspoon of Mustard powder.
1/2 Teaspoon of turmeric powder.
2 Tablespoon of coconut oil.
2 cloves of garlic.
2 cloves of Garcinia cambogia.
1 chopped green chili pepper
curry leaves.
2 pcs of Pandan Leaves.
The cooking process as follows.
Now let’s prepare this. First, take a Wooden Mortar and add salt, garlic, and green chilies to it, then grind everything well.
Next, add the shredded coconut mixture, turmeric powder, Mustard powder, and salt, and mix everything well.
Next, take a pan and place it on the stove. Add two tablespoons of coconut oil, and when it heats up, add the dried shrimp, pandan leaves, curry leaves, and goraka. Mix well and allow it to fry for a while.
Now add the coconut mixture to it and mix well. After about 2 minutes, remove it from the stove.
Preparing dried shrimp mixed coconut sambol at home allows you to enjoy an authentic taste filled with freshness and nutrition. With minimal ingredients and a short preparation time, it becomes an easy addition to your daily meals. This sambol not only enhances the dining experience but also connects you to the traditional culinary roots of Sri Lanka. Enjoy this flavorful creation with your loved ones and savor the richness it adds to your table. thank you. have a nice day.
