- Prep the Coconut
If using frozen coconut, thaw completely and fluff with a fork.
- Grind the Base
Using a mortar and pestle (or food processor), grind red chili flakes, salt, and green chilies until coarse.
- Add Aromatics
Mix in chopped onions and tomato. Pound lightly to release juices and blend flavors.
- Incorporate Coconut
Add grated coconut and mix thoroughly until evenly coated with spices.
- Finish with Lime
Squeeze in lime juice and stir well. Taste and adjust salt or chili as needed.
- Optional Umami Boost
Fold in Maldive fish flakes for a traditional touch.
- Calories:297.8 kcal
- Total Fat:31.1 g
- Carbohydrates:7.5 g
- Sugars:0.3 g
- Protein:2.1 g
- Calcium:14 mg
- Vitamin C:5.6 mg
Here’s a vibrant, spicy, and utterly Sri Lankan recipe for Pol Sambol—a coconut relish that’s a staple in island kitchens and a must-have alongside rice, hoppers, or curry. It’s quick to make and full of bold flavor. Let’s dive in 🌶️🥥
Why You’ll Love This Recipe
Pol Sambol is a fiery, tangy coconut side dish that’s a cornerstone of Sri Lankan cuisine. Made with grated coconut, red chili, onions, and lime juice, it’s bold, refreshing, and incredibly versatile. Whether you’re serving it with rice and curry or stuffing it into a sandwich, this sambol adds instant flavor and island flair.Why You’ll Love This Recipe
Tips & Tricks for Perfect Pol Sambol
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Use Fresh Coconut: It gives the best texture and flavor. Frozen works, but fresh is unbeatable.
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Balance the Heat: Start with less chili and build up. Sri Lankan chilies are potent!
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Mortar & Pestle Magic: Grinding releases oils and aromas that mixing alone can’t.
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No Maldive Fish? Add a pinch of smoked paprika or anchovy paste for depth.
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Make Ahead: Pol Sambol tastes even better after resting for 30 minutes.
Dishes to Serve with Pol Sambol
| Dish | Why It Works |
|---|---|
| Steamed rice + dhal curry | Classic Sri Lankan comfort combo |
| String hoppers (Idiyappam) | Perfect texture contrast with sambol |
| Coconut roti | Wrap it up for a spicy breakfast bite |
| Fried eggs or omelette | Adds zing to simple protein dishes |
| Toasted bread + butter | A fusion twist—sweet, spicy, and savory |
| Katta sambol + Pol sambol | Double sambol delight for spice lovers |
Pol Sambol isn’t just a side dish—it’s a burst of Sri Lankan soul in every bite. Whether you’re layering it into a humble roti or serving it alongside a lavish curry spread, this fiery coconut sambol brings balance, heat, and brightness to the table. Simple to make, endlessly versatile, and deeply rooted in tradition, it’s proof that the boldest flavors often come from the humblest ingredients.
So go ahead—grate, grind, and squeeze your way into sambol mastery. Your taste buds will thank you.
