Pol sambol
Pol sambol, from above
Non vegSri Lanka

Pol sambol

Fresh coconut, chilli, red onion and lime pounded together. Sri Lanka's red, sharp sprinkle of joy.

10 minTime
3 gProtein each
hotSpice
Coconut on every table1 chapter · 1 min read

Make it your way

Grandma's wayCoconut, chilli, shallot, Maldive fish and lime.
The original
137kcalsame
3 gproteinsame
4 gfibresame
10minutessame

Classic pol sambol.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Fresh grated coconut2 cups freshly grated
Red chilli powder (indian red chili powder)1 tbsp chilli flakes or powder
Kashmiri chilli powder1 tsp, for colour
Shallots5, finely chopped
Dried salted fish1 tbsp Maldive fish flakes (optional)
Lemon juice1½ tbsp lime juice
Saltto taste

Method

3 steps
  1. 1Pound or pulse the shallots, chilli, Maldive fish and salt together.
  2. 2Add coconut and rub it in with your fingers.
  3. 3Squeeze in lime juice and taste for salt and heat.
Serve it like this

Pile in a small bowl or on a banana leaf beside hoppers, kiribath, roti or rice and curry.

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Make it a meal

What goes with Pol sambol: a bread or rice, a side, something to drink and something sweet.

Bread or rice Pol roti30 min
Bread or rice Methi thepla40 min
With a main Sri Lankan parippu30 min
With a main Polos curry60 min
To drink Sol kadhi40 min
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