Sri Lankan
Pol Sambol
A bright, fiery Sri Lankan coconut relish made by pounding fresh coconut with chilli, onion, Maldive fish, and lime. It is typically served alongside rice and curry, hoppers, string hoppers, or warm roti.
Watch it madeMark Wiens · 4:50
Ingredients
- Freshly scraped coconut1 cup
- Small red onion or shallots, finely sliced1/4 cup
- Dried red chillies2 to 3
- Red chilli powder1/2 tsp
- Maldive fish flakes, finely crushed1 tbsp
- Fine sea salt1/2 tsp, or to taste
- Fresh lime juice1 tbsp, or to taste
Method
- Break the dried red chillies into pieces and remove some seeds if you prefer less heat.
- Place the dried chillies, salt, and Maldive fish in a miris gala or mortar and pound to a coarse paste.
- Add the sliced red onion and pound until the onion softens and releases its juices.
- Add the freshly scraped coconut and chilli powder, then pound and mix until the coconut is evenly stained orange-red and slightly moist.
- Squeeze in the lime juice and mix well with your fingers or a spoon, lightly crushing the sambol as you combine it.
- Taste and adjust with more salt, lime, or chilli as needed.
- Serve immediately at room temperature with rice and curry, hoppers, string hoppers, or roti.
Common questions
What can I use instead of Maldive fish flakes in Pol Sambol?
Use finely flaked canned tuna, bonito flakes, or skip it for a vegetarian version. If omitting it, add a little extra salt and a pinch of soy sauce or dried mushroom powder for more savory depth.
How far ahead can I make Pol Sambol before serving?
It’s best made just before serving, ideally within 15–30 minutes. The coconut stays fresher and the lime keeps it bright. If needed, you can make it up to a few hours ahead and keep it chilled.
What are the most common mistakes when making Pol Sambol?
The biggest mistakes are overgrinding the coconut, using too much lime too early, and under-seasoning. Don’t make it wet or pasty. You want a lightly crushed, moist, fluffy sambol with bold, balanced heat and salt.
How should I store leftover Pol Sambol?
Store leftovers in an airtight container in the fridge for up to 1 day, though the texture and flavor are best sooner. Stir before serving. If it looks dry, add a little fresh coconut or a few drops of lime.
What should I serve with Pol Sambol?
Serve it at room temperature with rice and curry, hoppers, string hoppers, roti, or even toasted bread. It works best as a sharp, spicy side, so pair it with mild, creamy, or coconut-rich dishes.