Coconut Sambol (Pol Sambol)

★★★★★ 278 Ratings

Description:

Coconut Sambol, or Pol Sambol, is a spicy and flavorful coconut relish made with freshly grated coconut, red onions, chili powder, and lime juice. It’s a versatile condiment that pairs perfectly with rice, hoppers, roti, or even bread. The dish is quick to prepare and adds a burst of flavor to any meal.

Ingredients:

• 1 cup freshly grated coconut (or desiccated coconut, rehydrated)
• 1 small red onion (finely chopped)
• 2-3 green chilies (finely chopped, adjust to taste)
• 1-2 dried red chilies (crushed, optional for extra heat)
• 1 tsp chili powder (adjust to spice preference)
• 1/2 tsp salt (or to taste)
• Juice of 1 lime (or more, to taste)
• 1/2 tsp Maldive fish flakes (optional, for umami flavor)

Instructions

Step 1: Prepare the Ingredients

1. If using desiccated coconut, rehydrate it by soaking it in a little warm water for 10 minutes. Drain and squeeze out excess water.
2. Finely chop the red onion and green chilies.
3. If using dried red chilies, crush them into small pieces.

Step 2: Mix the Ingredients

1. In a mixing bowl, combine the grated coconut, chopped onions, green chilies, and crushed red chilies (if using).
2. Add chili powder, salt, and Maldive fish flakes (if using). Mix well.

Step 3: Add Lime Juice

1. Squeeze the juice of 1 lime over the mixture.
2. Mix thoroughly, ensuring the coconut is well-coated with the spices and lime juice.

Step 4: Adjust Seasoning

1. Taste the sambol and adjust the salt, chili powder, and lime juice to suit your preference.
2. For a tangier flavor, add more lime juice.

Step 5: Serve

1. Transfer the Coconut Sambol to a serving bowl.
2. Serve immediately as a side dish with rice, hoppers, roti, or bread.

Tips for Perfect Coconut Sambol:

• Use freshly grated coconut for the best flavor and texture. If unavailable, rehydrated desiccated coconut works well too.
• Adjust the amount of green chilies and chili powder to control the spiciness.
• For a richer flavor, lightly toast the grated coconut in a dry pan before mixing it with the other ingredients.
• Maldive fish flakes add a unique umami flavor, but you can skip them for a vegetarian version.

Cultural Significance:

Coconut Sambol is a quintessential Sri Lankan condiment that highlights the island’s love for coconut and bold flavors. It’s a staple in Sri Lankan households and is often served as part of a traditional meal. The dish is quick to prepare and adds a refreshing, spicy kick to any meal. It’s also a popular accompaniment to breakfast dishes like hoppers and string hoppers, symbolizing the simplicity and richness of Sri Lankan cuisine.