Pol Sambol Thel Dala (Sri Lankan Stir-Fried Coconut Sambol)
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’.
Servings: 4
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!