Sri Lankan Coconut Sambol Recipe
Once tasted, the unique and unforgettable flavor of this cherished dish lingers in memory, captivating the senses with its unique taste.
What makes Pol Sambol so remarkable is its humble list of ingredients. It's astonishing how just a few basic elements can be transformed into a relish that elevates an entire meal.
Traditionally, Pol Sambol is made using a mortar and pestle or a grinding stone, tools that help achieve the perfect texture and consistency. While many modern kitchens have replaced these with electric gadgets like food processors or hand blenders, the essence of the dish remains intact. For those who prefer a more tactile experience, it can even be mixed by hand, blending the ingredients into a delightful heap.
Though precise measurements are rarely followed—relying instead on instinct and personal taste—you may adjust the proportions of chili powder, salt, or lemon juice to suit your preferences.
- Freshly scraped coconuts
- Red chilli powder
- Shallots or red onions
- One or two green chillies
- Green chilli or two
- Garlic cloves - 4 or 5
- Salt
- Lemon juice
- Pepper powder
- Maldive fish chips (Optional)
- Add chilli powder, chopped onions, green chillies, chopped curry leaves, garlic cloves, salt and Maldive fish chips into the pestle
- Pound vigorously until everythhing ground properly
- Now add scraped coconuts and continue pounding until all comes together without any hard bits left
- Once done, scoop it all up and place it in a dish
- Squeeze a quarter of a lemon juice and pepper powder and mix with your fingers
- Serve with hot steamed white rice, bread or roti
