Saw this post today! I stay away from main discussions now, but I occasionally check out the notifications 
Let me be brutally honest. The pol sambol in that recipe is a disaster although the recipe says it’s the best. You never use desiccated coconut for that, never unless you cannot find fresh coconut at all. You must use fresh coconut only. And you should never add coconut water in a proper coconut sambol. And you never add curry leaves in a traditional coconut sambol. And definitely nobody squeezes water out of a coconut sambol.
Here’s a rough recipe for a traditional pol sambol. I cannot say for sure exact amounts as I never measure them. But if you need, I’ll measure the next time and mention it here.
Main ingredients:
Finely shredded fresh coconut.
Dried red chillies.
Shallots.
Salt and lime to taste.
Ingredients to enhance the taste:
Maldive fish thinly peeled with a sharp knife (not broken using a blender)
Some people like it with a hint of garlic, freshly crushed.
Some add naga chillies or ghost pepper but that’s for the “advanced users” lol.
For a proper traditional coconut sambol you will need a grinding stone. But without that you can use a mortar and a pestle to crush the red chillies into a paste. It becomes a paste when you crush the red chillies and shallots together.
Then add the thinly/finely peeled maldive fish and salt, and crush them into the paste. But don’t crush maldive fish into a fine paste, visible small pieces are the best. Then add some more shallots and coconut, and crush them again. Then add the lime juice to taste, and crush a little bit more. Taste, balance, and serve.
Made properly, the sambol will have a orange/red colour, and tiny pieces of maldive fish and shallot visible. Some people also burn one red chillie, crush it, and add it but that’s mostly in the North as I’ve seen.
Curry leaves cannot be preserved in its green fresh colour for more than a few days. We don’t use dried curry leaves. However you can grind them into a paste and keep it in the refrigerator for a longer time than you would the fresh leaves.
You can easily grow a curry leaf plant in the garden, or a pot. I’ll send you some seeds if you need 