Sri Lankan Pol Sambol

• 1 cup unsweetened desiccated coconut
• 1/2 cup coconut water
• 2 ounces red onion, minced
• 2 teaspoons crushed dried red chiles
• 2 teaspoons chili powder
• 8 curry leaves, crushed
• Juice of one lime
• 1 to 2 teaspoons salt

1. In a small bowl, cover the coconut flakes with the coconut water, and leave for about an hour, until the coconut absorbs all the water.
2. Mix the onion, chili powder, dried chiles, and curry leaves, and grind or finely chop in a chopper. (Mortar and pestle can also be used).
3. Once the ingredients are crushed and mixed thoroughly, gently squeeze the coconut to release excess water, and add the coconut to the mix.
4. Mix well until coconut turns evenly red. (In Sri Lanka, this is often done with fingers).
5. Squeeze in the lime juice. Mix well. Serve with curries or rice, or as a condiment to pretty much any dish.

coconut, coconut water, red onion, red chiles, chili powder, curry, lime, salt

Taken from food52.com/recipes/23874-sri-lankan-pol-sambol (may not work)