Pol Sambol (Coconut Sambol) is a traditional Sri Lankan-style hot coconut relish. Some like ‘Fresh Pol Sambol’ while others like ‘Stir-Fried or Sauteed Pol Sambol’ which is locally known as ‘Pol Sambol Thel Dala’ or ‘Badapu Pol Sambol’.
Pol Sambol Thel Dala
(Sri Lankan Stir-Fried Coconut Sambol)
In this post, I’ll show you how to make ‘Stir-Fried Coconut Sambol’ which is locally known as ‘Pol Sambol Thel Dala’ or ‘Badapu Pol Sambol’. This side dish is also known as Sauteed Coconut Sambol or Fried Coconut Sambol. A simple side dish and a very flexible recipe that you can adjust everything to your taste. I hope you will try the recipe and enjoy ‘Pol Sambol Thel Dala’ as much as I do!!
Are you looking for more Sri Lankan recipes?
Take a quick look at the recipe collection HERE
What is Pol Sambol?
Pol Sambol (පොල් සම්බොල්) is made almost every day in each house in Sri Lanka. Everyone has their own version of Pol Sambol that they are proud of. Sri Lankan meal is incomplete without serving a side of pol sambol whether it’s breakfast, lunch, or for dinner.
In Sinhala, “Pol” means coconut, and “Sambol” is a type of relish. So, ‘Pol Sambol’ means ‘Hot Coconut Relish’.
What is Pol Sambol Thel Dala
or Badapu Pol Sambol?
In Sinhalese or Sinhala, ‘Thel Dala’ means sauteed with oil, and ‘Badapu’ means fried.
‘Pol Sambol Thel Dala’ means Sauteed Coconut Relish
‘Badapu Pol Sambol’ means Fried Coconut Relish
Sautéing or sauteing is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. The meaning of SAUTÉED is cooked by frying in a small amount of oil or fat. Stir-fry means you stir the food constantly while it’s frying. Fry means you cook something in fat or oil.
How Do You Make ‘Pol Sambol Thel Dala’
First, you make the Pol Sambol and then sautee or stir-fry the Pol Sambol in heated oil flavored with dried red chili, and curry leaves.
Pol Sambol is typically made with freshly grated coconut, red onions, chilies, salt, and a squeeze of lime juice. You can also make Pol Sambol with desiccated coconut instead of freshly grated coconut. Some love adding Maldives fish flakes but optional. I don’t use lime juice when I make Pol Sambol Thel Dala. The ingredients are ground or mixed to make Pol Sambol.
Serving Suggestions
To name a few meals that go together with Pol Sambol Thel Dala; Rice and curry, String hoppers (idiyappam), Hoppers (Appam), Coconut roti (Pol Roti), Milk rice (Kiribath), Boiled Cassava, Boiled Sweet potato, Cooked Mung beans, Chapati, Dosa, Idly, Pittu, or Toasts (spread a layer of sambal and butter or cheese in between the bread)
Here are some great recipes to try and to serve your Pol Sambol Thel Dala!
How to Store
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 Relish to Try
Pol Sambol Thel dala (Sri Lankan Fried Coconut Sambol) Step-by-Step Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 to 4
Ingredients
100g of coconut, freshly grated or desiccated coconut
2 tablespoons onion, finely chopped
1 tablespoon red chili powder
1 teaspoon chili flakes, optional
1/2 teaspoon salt (or to taste)
1 teaspoon grated Maldive fish, optional
2 tablespoon oil
6 curry leaves
2 dried whole red chilies, chopped and deseeded
Instructions
Prepare the coconut
If you use fresh coconut: Prepare the freshly grated coconut.
If you use desiccated coconut: Mix coconut and water in a small bowl, and leave for about 5 minutes so the coconut absorbs the water. I used water but you can also use some coconut milk.
Make the Pol Sambol
Using a mortar and pestle: Coarsely grind the onion, chili flakes, chili powder, salt, and Maldive fish (if using) in a pestle and mortar. (Use a crushing motion, not pounding) Add coconut and mix well until the coconut is evenly coated. Make sure not to over-grind it otherwise, It becomes a paste.
In a Bowl: Alternatively, combine all with your fingers until the coconut is evenly coated.
Using a Food Processor: Pulse the ingredients in a food processor.
Stir-Fry the Pol Sambol
In a large frying pan, heat the oil. Add curry leaves and red chilies and let them release the flavor and aroma to the oil.
Add the Pol Sambol. Stir-fry for about 2 minutes.
Serve with Sri Lankan rice and curry, a piece of bread, or whatever else you fancy!
Are you looking for more Sri Lankan recipes?
Take a quick look at the recipe collection HERE
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Pol Sambol Thel Dala (Sri Lankan Stir-Fried Coconut Sambol)
Ingredients
- 100 g of coconut freshly grated or desiccated coconut
- 2 tbsp onion finely chopped
- 1 tbsp red chili powder
- 1 tsp chili flakes optional
- 1/2 tsp salt or to taste
- 1 tsp grated Maldive fish optional
- 2 tbsp coconut oil
- 6 curry leaves
- 2 dried whole red chilies chopped and deseeded
Instructions
Prepare the coconut
- If you use fresh coconut: Prepare the freshly grated coconut.
- If you use desiccated coconut: Mix coconut and water in a small bowl, and leave for about 5 minutes so the coconut absorbs the water. I used water but you can also use some coconut milk.
Make the Pol Sambol
- Using a mortar and pestle: Coarsely grind the onion, chili flakes, chili powder, salt, and Maldive fish (if using) in a pestle and mortar. (Use a crushing motion, not pounding) Add coconut and mix well until the coconut is evenly coated. Make sure not to over-grind it otherwise, It becomes a paste.
- In a Bowl: Alternatively, combine all with your fingers until the coconut is evenly coated.
- Using a Food Processor: Pulse the ingredients in a food processor.
Stir-fry the Pol Sambol
- In a pan, heat oil and then add curry leaves and red chilies and let them release the flavor and aroma to the oil.
- Add the Pol Sambol. Stir-fry for about 2 minutes.
- Serve with Sri Lankan rice and curry, a piece of bread, or whatever else you fancy!
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