Coconut Sambal (SAMBALA KALUKU)
Coconut Sambal (SAMBALA KALUKU)

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, coconut sambal (sambala kaluku). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

You can substitute fresh coconut to desiccated coconut but fresh coconut always tastes better. Wow this sambal is our family fav. I loves srilankan dishes I do make quite few dishes like sodhi and other recipes cuz most of my cousins are married to srilankans.

Coconut Sambal (SAMBALA KALUKU) is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Coconut Sambal (SAMBALA KALUKU) is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have coconut sambal (sambala kaluku) using 18 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Coconut Sambal (SAMBALA KALUKU):
  1. Get 100 grams dried cork fish (snakehead), small pieces
  2. Take 125 g coconut, grated
  3. Make ready 1/2 tbsp granulated sugar
  4. Make ready 1/3 tsp salt
  5. Make ready 2 tbsp oil for frying
  6. Prepare SEASONING
  7. Make ready 6 pcs small red onions
  8. Get 4 cloves garlic
  9. Prepare 8 pcs cayenne pepper
  10. Take 1 pc red chillies
  11. Make ready 3 kaffir lime leaves, remove the leaves' ribs and thinly sliced
  12. Get 4 stalks celery, thinly sliced
  13. Make ready 6 cayenne peppers, sliced thin
  14. Get VEGETABLES
  15. Get 1 handful sprouts
  16. Take 2 long bean stalk, sliced 2 cm
  17. Get 4 bay cabbage, sliced ½ cm width
  18. Prepare 5 sprigs watercress, cut

Coconut Sambal is a popular coconut chutney widely enjoyed with Dosa and Idli. Learn how to make/prepare Coconut Sambal by following this easy recipe. Coconut is a very important crop in Sri Lanka, a country that is currently the fifth largest coconut producer in the world, after Indonesia, the Philippines Coconut is indeed a big part of Sri Lankan diet, whether it is used as a drink, or as a food. Its shell, husk, sap, leaves and trunk are also used for.

Steps to make Coconut Sambal (SAMBALA KALUKU):
  1. Thinly slice 6 cayenne peppers, celery and lime leaves. Set aside.
  2. Puree 8 cayenne pepper, onion, garlic and red pepper. Stir-fry until fragrant.
  3. Add the grated coconut and cork fish, stir grated coconut until it changes color.
  4. Add seasoning slices, sugar and salt. Stir again, doing until slightly dry but still a little moist (moistness or dryness can be customized).
  5. Serve the sauce together with vegetable stew and warm rice.
  6. NOTE : Ikan gabus (Channa striata) or aruan, common snakehead, snakehead murrel,chevron snakehead and striped snakehead.

Pol sambal is one Sri Lanka's most popular side dishes. Sambal Matah Recipe, an Indonesian raw, spicy shallot and chilli salsa or condiment from the island of Bali. Sambal = a spicy condiment, chilli dish. Belacan = shrimp paste (terasi in Indonesian, kapi in Thai). INDONESIAN STYLE SAMBAL TELUR Eggs with sambal or what we call "sambal telur" (telur=egg) in Indonesia is one VARIETIES YOU CAN DO WITH THIS SAMBAL TELUR This recipe uses hard-boiled eggs, but it's not uncommon to also see people make this.

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