Sri Lankan Coconut Sambol

Name: Sri Lankan Coconut Sambol
Prep time: 15 min
Cuisine: Sri Lankan
Ingredients: Fresh grated coconut — 200 g (2 cups); Dried red chile flakes or powder — 10 g (1 tbsp); Red onion, finely chopped — 1 small; Maldive fish flakes (dried tuna, optional) — 15 g (1 tbsp); Fresh lime juice — 20 ml (4 tsp); Salt — 5 g (1 tsp)

The Quirky Foodster Team

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15 min

Prep

0 min

Cook

Ingredients

Fresh grated coconut — 200 g (2 cups)
Dried red chile flakes or powder — 10 g (1 tbsp)
Red onion, finely chopped — 1 small
Maldive fish flakes (dried tuna, optional) — 15 g (1 tbsp)
Fresh lime juice — 20 ml (4 tsp)
Salt — 5 g (1 tsp)

Method

Combine grated coconut, chile flakes, chopped onion and Maldive fish flakes if using in a mortar and pestle or food
processor.
Pound or pulse briefly to combine, keeping some texture rather than making it a smooth paste.
Add lime juice and salt.
Mix well to combine.
Serve fresh; this sambol is best eaten the day it's made.

Cultural Background: A fiery, fresh condiment of grated coconut, chile and Maldive fish flakes, pol sambol is Sri Lanka's most essential everyday accompaniment, served with virtually every meal from rice and curry to hoppers and string hoppers.

Tips: • Fresh coconut gives the best texture; if using frozen or desiccated, ensure it's properly thawed or briefly rehydrated first. • Maldive fish flakes add authentic umami depth but can be omitted for a vegetarian version.

Variations: • Add curry leaves for extra aromatic complexity. • Adjust chile quantity substantially, as pol sambol is traditionally quite spicy.

Storage: Refrigerate in an airtight container up to 2 days; best eaten fresh.

Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 60 kcal, 0.8 g protein, 5.5 g fat, 2 g carbohydrate per 30 g serving. FAQs What is pol sambol traditionally served with? Rice and curry, hoppers, string hoppers, and virtually every Sri Lankan meal as an essential condiment. What is Maldive fish? Dried, cured tuna flakes used across Sri Lankan cooking for umami depth; it can be omitted for a vegetarian version.

FAQs: What is pol sambol traditionally served with? Rice and curry, hoppers, string hoppers, and virtually every Sri Lankan meal as an essential condiment. What is Maldive fish? Dried, cured tuna flakes used across Sri Lankan cooking for umami depth; it can be omitted for a vegetarian version.