Pol Sambol or Coconut Sambol, A Sri Lankan Delicacy


ol Sambol

1 freshly grated coconut
(substitute – desiccated coconut. Before using, sprinkle some water over the coconut and microwave for a minute to moisten the coconut).
5 whole dried red chillies
(substitute – 1/2 tsp of red chilli flakes and 1 tsp of red chilli powder, adjust depending on the amount of heat you can handle!)
6 red button onions / small pink shallots
(substitute – 2 tbsp roughly chopped red onion)
1 tbsp Maldive fish
(optional, unfortunately there’s no substitute for this)
1 tsp salt
Juice of one lime

Throw in the whole chillies (or chilli flakes and chili powder) and salt into a mortar and pestle and grind till it turns into a fine paste (there should be no visible chilli seeds). Next, add the Maldive fish and mix in with the paste. Add the onions. Using the pestle crush the onions and combine with the chilli paste. Finally add the grated coconut and give it a good mix with the pestle till the paste is completely mixed in with the coconut.

For the basic pol sambol, add a generous squeeze of lime and mix well, ideally using your hands – yes! Using a squeaky clean hand, mix the sambol using gentle pressure for about 15 seconds, this intensifies the flavour of the sambol. Serve immediately with rice, string hoppers, hoppers, roti, bread and butter or just about anything you fancy.

I add green chili to my coconut sambol at the end of the preparation, by cutting green chili into slices and pounding them in the pestle along with the coconut and and other ingredients.

Pol sambol is a side dish to be eaten with rice and other accompaniments.

Coconut sambol made with green chilli in a pestle with mortar

A traditional coconut scraper

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