Red coconut chutney is one of the most popular South Indian dishes which most Sri Lankans too love to taste. You need only a few ingredients to make this red chili coconut chutney which is a great side dish for Idli and dosa. In Sri Lanka this is also called as ‘Those Sambola‘.
After sharing idli recipe last week, I know I have to share this red chutney recipe to make it a complete meal.Although red chilly coconut chutney belongs to Indian cuisine this is also much popular among Sri lankan Tamil community as one of the sides for dosa, idli and other types of breads such as paratha.Therefore in case if you like to cook Sri Lankan Tamil recipes then here is one recipe for you.
While pol sambola is a popular dish in Sri Lanka it has some similarities to this red coconut chutney. However both pol sambola and red chili coconut chutney are not the same.You can even check this Sri Lankan green chili coconut sambola recipe to have an idea of how Sri Lankan and indian food are different.
I am sure you love to taste Indian cuisine. Try this red coconut chutney next time when you prepare idli or dosa and don’t forget to share your experience with me.
Food to taste with this Coconut Chutney
Below are some food suggestions that are perfect with this delicious chutney.
Dosa
Ulundu vadei
Red Chilli Coconut Chutney recipe (Those Sambola with red chili)
Ingredients:
1 cup of fresh grated coconut
2-3 dry red chilies
1 tbsp chana dhal / (Kadala Parippu)
4-5 shallots /red onion
Salt as per taste
For tempering :
1/4 tsp of mustard seeds
¼ tsp cumin
1/4 tsp of split urad dal
3-4 shallots, sliced
1-2 red chili
A few curry leaves
1 tsp of cooking oil
Method
Step 1: Prepare the coconut paste
Heat a pan. Add red chili and chana dal to it.Toast a little.
Grind coconut, shallots, chana dhal and dry chilli in to a smooth paste. Add few teaspoons of water to the paste. Adjust salt. Make it a smooth coconut paste by adjusting water.
Step 2: Tempering
Heat oil in a pan for tempering. When the oil is hot , add mustard seeds.
When mustard seeds start popping up, add the urad dal and cumin.
Then add sliced shallots to the mix. Add curry leaves too.
Finally add dried red chilies to the tempering mix.
Fry until red onions/shallots are brown.
Step 3: Final tempering
When the onion starts emitting aroma remove the mix from the flame.
Add the tempering mixture to the top of the smooth chutney which we prepared in step 1.
Mix well.
Delicious red chilli coconut chutney (Those Sambola with red chili) is ready to serve with idli or dosa.
Do you like Indian food?Have you tried red chili chutney before?Please share your thoughts.
