Recipe
Pol Sambol (Coconut Sambol)
A fresh Sri Lankan coconut sambol with chilli, lime and red onion — a bright, fiery side for rice, curry, roti or simply warm flatbread.
Ingredients
Method
15 mins prep15 mins total
Put the desiccated coconut, finely chopped onion and chilli flakes into a bowl, then mix to distribute the chilli evenly.
Add the lime juice and salt, then work the mixture together with clean fingertips or the back of a spoon until the coconut is evenly stained and the sambol starts to soften.
Taste and adjust with more lime, chilli or salt as needed. Leave it for 5 minutes for the flavours to settle, then serve fresh alongside rice, curry or roti.
Notes
For a traditional non-vegetarian variation, add a small amount of finely crumbled Maldive fish if you have it. The sambol is best eaten fresh, but it can be chilled for up to one day.
Use less chilli for a gentler version, or add extra lime to balance the heat.
About this recipe
Pol Sambol is a fresh Sri Lankan relish made by working coconut, chilli, red onion and lime into a coarse, colourful mixture. It is bright, hot and savoury, with enough richness from the coconut to stand up to a deeply spiced curry.
This is a no-cook side that takes only a few minutes to bring together. Serve it alongside rice and curry, spoon it into a roti, or use it to add sharp heat and texture to a simple lunch. Add a little more lime at the table if you like a punchier finish.
