Sri Lankan Pol Sambol Recipe Made With Desiccated Coconut! Pol Sambol (aka Coconut Sambol) is a Sri Lankan-style spicy coconut relish traditionally made with freshly grated coconut.
Pol Sambol
(With Desiccated Coconut)
In this post, I’ll show you how to make ‘Pol Sambol’ with moistened desiccated coconut. A very flexible recipe that you can adjust everything to your taste. I hope you will try the recipe and enjoy ‘Pol Sambol’ as much as I do!!
What is Pol Sambol?
Pol Sambol (පොල් සම්බොල්) is a traditional Sri Lankan spicy coconut condiment or relish. In Sinhala, “Pol” means coconut, and “Sambol” is a type of relish.
Pol Sambol is typically made with freshly grated coconut, red onions, chilies, salt, and a squeeze of lime juice. Some love adding Maldives fish but it’s optional. The ingredients are ground using a grinding stone or pounded together in a mortar and pestle to create a flavorful relish that comes together in perfect harmony.
More Sri Lankan Relish Recipes to Try
Freshly grated coconut makes the best Pol Sambol! Here is a recipe for making Pol Sambol with freshly grated coconut.
Lunu Miris is a classic Sri Lankan hot chili condiment. If you love hot chili condiments or relish that adds a kick to your meals, you’ll want to try this!
Seeni Sambol is a classic Sri Lankan caramelized onion relish with a perfectly balanced flavorful mix of sweet, sour, and spicy as well as aromatics.
Pol Sambol Ingredients
Unsweetened Desiccated Coconut: Soak desiccated coconut in warm water to rehydrate it before using. Add some coconut milk replacing some of the water to get the milky taste.
Red Chili: Adjust the quantity of chili powder according to your needs or try substituting half or more of the chili powder for ground paprika, to gain the vibrant red color.
Chili Flakes: Optional, but you can add some chili flakes for a better result.
Onion or shallots: Use either shallots, yellow or red onions.
Salt: Salt is an essential ingredient that balances all other flavors.
Lime Juice: Freshly squeezed lime is commonly used. It balances out the spiciness of chilies adding a nice sourness and flavor. Use lemon juice if you cannot find lime.
Maldives fish flakes: Maldives fish is cured tuna fish traditionally produced in Maldives. It is optional but Sri Lankans love adding pounded or crushed Maldives fish to sambol to add an umami taste. Replace it with Japanese katsuobushi. Skip fish for a vegan or vegetarian version or if you are unable to find it, the flavors would still be fantastic.
Serving & Storing Suggestions
Sri Lankan meal is incomplete without serving a side of this pol sambal whether it’s breakfast, lunch, or for dinner. Traditionally served as an accompaniment to food such as rice, milk rice, roti, string hoppers, and hoppers
But this super versatile coconut relish is not just limited to complementing Sri Lankan food and it goes also well with other foods like bread, naan, chapati, or tortilla. Try it with toasted cheese sandwiches. You’ll love it!
You can keep any leftovers refrigerated, in an airtight container for up to a week or in the freezer for 3 months or more.
More Sri Lankan Recipes to Try
Here are some great recipes to try and to serve your Pol Sambol!
Pol Sambol (With Desiccated Coconut)
Step-by-Step Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 to 4 serving
Ingredients
100g desiccated coconut
50 ml warm water, adjust as needed
2 tablespoons onion, finely chopped
1 tablespoon red chili powder
1 teaspoon chili flakes, optional
1/2 tablespoon lime juice or lemon juice
1/2 teaspoon salt (or to taste)
1 teaspoon crushed Maldive fish, optional
Note: Replace a part of the water with coconut milk, if desired.
Instructions
Prepare the desiccated coconut. I used water, you can also use some coconut milk.
Mix coconut and water in a small bowl, and leave for about 5 minutes so the coconut absorbs the water.
Coarsely grind the onion, chili flakes, chili powder, salt, and Maldive fish in a pestle and mortar.
Add coconut and continue to grind until everything is well mixed. Add half of the lime juice and mix by hand or with a spoon.
Alternatively, place the ingredients in a bowl and mix with your fingers. Use a food glove, if desired.
Or pulse ingredients in a food processor.
Serve with rice and curry or toasted bread or with whatever else you fancy!
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Sri Lankan Pol Sambol (With Desiccated Coconut)
Ingredients
- 100 g desiccated coconut
- 50 ml water warm
- 2 tablespoons onion finely chopped
- 1 tablespoon red chili powder
- 1 teaspoon chili flakes optional
- 1/2 tablespoon lime juice or lemon juice
- 1/2 teaspoon salt or to taste
- 1 teaspoon crushed Maldive fish optional
Instructions
- Prepare the desiccated coconut. I used water, you can also use some coconut milk.
- Mix coconut and water in a small bowl, and leave for about 5 minutes so the coconut absorbs the water.
- Coarsely grind the onion, chili flakes, chili powder, salt, and Maldive fish in a pestle and mortar.
- Add coconut and continue to grind until the coconut turns evenly red and all ingredients are well mixed. Add half of the lime juice and mix by hand or with a spoon.
- Alternatively, combine all with your fingers until the coconut is evenly coated. Use a food glove, if desired.
- Or pulse ingredients in a food processor.
- Serve with rice and curry or toasted bread or with whatever else you fancy!
Notes
More Sri Lankan Recipes to Try
