Pol Sambol

A coarse relish of freshly grated coconut pounded with red chili, lime juice, red onion, and Maldive fish flakes (dried tuna), forming a bright, textured condiment central to Sri Lankan meals.

Flavor Profile

Spicy, tangy, and savory-umami from the dried fish, with fresh coconut sweetness balancing the heat.

Culinary Uses

Standard accompaniment to rice and curry, string hoppers, and hoppers (appa); eaten in small portions as a flavor accent.

Regional Variations

Vegetarian versions omit the Maldive fish and compensate with extra lime or a touch of tamarind; heat level varies widely by household chili tolerance.

Storage

Best fresh, refrigerated 1–2 days given the fresh coconut content, which turns quickly.

Contains fish — flag for allergen purposes in vegetarian-labeled Sri Lankan menus, where the fish component is sometimes assumed absent.