Sri Lankan Pol Sambol (Coconut Relish) with Gluten-Free String Hoppers

Ingredients

• 2 cups Grated coconut
• 1/2 medium Red onion
• 2 small Green chilies
• 2 tbsp Lime juice
• 1/2 tsp Salt
• 16 nests Gluten-free string hoppers

Instructions

1. 1Finely chop the 1/2 medium red onion into pieces no larger than 1/8 inch (3 mm). Finely chop the 2 small green chilies into pieces no larger than 1/8 inch (3 mm).
2. 2In a medium bowl, add the 2 cups of grated coconut, the finely chopped 1/2 medium red onion, the finely chopped 2 small green chilies, the 2 tbsp of lime juice, and the 1/2 tsp of salt.
3. 3Using clean hands, thoroughly mix all the ingredients in the bowl. Gently squeeze the mixture as you mix until all ingredients are evenly combined and the flavors have started to meld.
4. 4Place a steamer basket into a large pot. Add 1 inch (2.5 cm) of water to the pot, ensuring the water level is below the steamer basket. Bring the water to a boil over high heat (212°F / 100°C).
5. 5Once the water is boiling, reduce the heat to medium-high. Carefully place the 16 nests of gluten-free string hoppers into the steamer basket. Cover the pot and steam for 5 to 7 minutes, or until the hoppers are soft and heated through.
6. 6Serve the prepared pol sambol immediately alongside the warm 16 nests of gluten-free string hoppers.

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