Dear Friends, Wishing You All a Wonderful Day!
Polos Sambol (Young Jackfruit Sambol) is a delicious recipe that pairs perfectly with bread or rice. I prepared this dish in a unique way, adding my own touch to the traditional Sri Lankan flavors. Young jackfruit is a beloved ingredient in Sri Lankan cuisine, often used in flavorful dishes. This special sambol recipe brings out its natural tenderness and subtle taste, enhanced by aromatic spices. Combined with freshly grated coconut, chili, lime, and fragrant spices, this young jackfruit sambol is a popular and delightful dish among Sri Lankans. Let’s take a step-by-step look at how to prepare this delicious recipe!
Materials Used.
1 Medium-sized young jack.
1 Chopped tomato.
2 or 3 green chili pods.
A little chopped onion.
Salt as needed.
1 Cup of Grated Coconut.
1 Teaspoon of pepper powder.
1 Teaspoon of turmeric powder.
1 1/2 Teaspoon of 2 chili powder.
The cooking process as follows.
First, I took a young jackfruit and slightly burned the outer skin over an open flame to soften it. This process helps to enhance its flavor and makes it easier to peel.
Next, I removed the peel and cut the jackfruit into small pieces.
Next, take a wooden mortar and add chopped jackfruit pieces, chopped onions, green chillies, pepper powder, chilli powder and turmeric powder and grind it.
Now, add the grated coconut and the required amount of salt to the mixture. Then, crush everything together again until well combined.
Finally, add the chopped tomatoes and a little lime juice. Mix everything well by hand until evenly combined. Your delicious Sri Lankan-style young jackfruit sambol is now ready to be enjoyed!
This Sri Lankan-style young jackfruit sambol is a wonderful way to enjoy the unique taste and texture of tender jackfruit. Whether served as a side dish or enjoyed on its own, it adds a burst of flavor to any meal. Give it a try and experience the vibrant taste of Sri Lankan cuisine! Until next time, have a great day!
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