Pol Sambol (Sri Lankan Hot Coconut Relish)! Pol Sambol (Coconut Sambol) is a traditional Sri Lankan hot coconut relish or side dish. A super versatile relish that goes on almost everything. If you like a bit of extra kick to your meals, try it once.
Pol Sambol
(Sri Lankan Hot Coconut Relish)
In this post, I’ll show you how to make Sri Lankan-style Hot Coconut Relish locally known as ‘Pol Sambol’, a simple side dish made with a few ingredients, ready in less than 10 minutes, with no cooking required, a perfect way to use coconuts. This is a very flexible recipe that you can adjust everything to your taste.
Looking for more Sri Lankan recipes?
Take a quick look at the recipe collection HERE
What is Pol Sambol?
Pol Sambol (පොල් සම්බොල්) is made almost every day in each house in Sri Lanka. Everyone has their own version of Pol Sambol that they are proud of. Sri Lankan meal is incomplete without serving a side of pol sambol whether it’s breakfast, lunch, or for dinner.
In Sinhala, “Pol” means coconut, and “Sambol” means a hot relish. So, ‘Pol Sambol’ means ‘Hot Coconut Relish’.
Ingredients
Coconut: Freshly grated coconut makes the best Pol Sambol. You can also try it with frozen coconut. You can replace fresh coconut with desiccated coconut, but there is no comparison to fresh coconut. Make sure to use unsweetened and rehydrate it with some warm water before using.
Red Chili: You can use dried whole red chilies if you make it using a grinding stone or food processor. Otherwise, use your choice of chili powder. Adjust the quantity of chili powder according to your needs or try substituting half or more of the chili powder for ground paprika, to gain the vibrant red color.
Chili Flakes: Optional, but you can add some chili flakes for a better result.
Onion or shallots: Shallots are widely used in Sri Lanka. If you cannot find them, you can use yellow or red onions.
Salt: Salt is an essential ingredient that balances all other flavors.
Lime Juice: Freshly squeezed lime is commonly used. It balances out the spiciness of chilies adding a nice sourness and flavor. Use lemon juice if you cannot find lime.
Maldives fish flakes: Maldives fish is cured tuna fish traditionally produced in Maldives. It is optional but Sri Lankans love adding pounded or crushed Maldives fish to sambol to add an umami taste. Replace it with Japanese katsuobushi. Skip fish for a vegan or vegetarian version or if you are unable to find it and the flavors would still be fantastic.
The key to a perfect Pol Sambol is
freshly grated coconut
Coconut really does taste best when it’s fresh. The freshness of the coconut makes a big difference so you must use freshly grated coconut for this recipe to get the authentic flavor and taste. Coconuts can be freshly scraped and frozen in a freezer-safe ziplock for up to a month. However, the longer it stays frozen, the lesser the quality becomes.
Coconuts are an abundant ingredient and are used in most Sri Lankan dishes in one form or another.
How Do You Make Pol Sambol
Pol Sambol is made with freshly grated coconut, red onions, chilies, salt, and a squeeze of lime juice. Some love adding Maldives fish but optional. The ingredients are traditionally ground using a grinding stone or pounded together in a mortar and pestle to create a flavorful relish that comes together in perfect harmony.
Different Methods to Make Pol Sambol
Using a Grinding Stone -In Sri Lanka, Pol Sambol is typically made from scratch using a grinding stone to grind the chilies into a paste and then with other ingredients into a coarsely ground relish (not a paste). That means that they require the hard work of hand grinding the ingredients but the taste of freshly ground Pol Sambol is excellent.
Using a mortar and pestle -A mortar and pestle is one of the best tools for making Pol Sambol when you immediately want to use it.
Using a food processor -If you don’t have a pestle and mortar you can just blitz everything in a food processor, it is easy but make sure not to over-grind it otherwise, It becomes a paste.
In a Bowl -Keep the ingredients in a bowl and then give it a good mix with your fingers until everything is combined together, yes, use your fingers… not a spoon or fork. Make sure you wash your hands well before mixing and wash thoroughly after you are done.
Serving Suggestions
To name a few meals that go together; Rice and curry, String hoppers (idiyappam), Hoppers (Appam), Coconut roti (Pol Roti), Milk rice (Kiribath), Boiled Cassava, Boiled Sweet potato, Cooked Mung beans, Chapati, Dosa, Idly, Pittu, or Toasts (spread a layer of sambal and butter or cheese in between the bread)
Here are some great recipes to try and to serve your Pol Sambol!
Storing Suggestions
You can keep any leftovers refrigerated, in an airtight container for up to a week or in the freezer for 3 months or more.
More Sri Lankan Relish to Try
Pol Sambol (Sri Lankan Hot Coconut Relish) Step-by-Step Recipe
Here’s my recipe for Pol Sambol that you can serve for 2 to 3 people or maybe only one if you’re a Pol Sambol lover!
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 serving
Ingredients
100g of coconut, freshly grated
2 tablespoons onion, finely chopped
1 tablespoon red chili powder
1 teaspoon chili flakes, optional
1/2 tablespoon lime juice (or to taste)
1/2 teaspoon salt (or to taste)
1 teaspoon grated Maldive fish, optional
Instructions
Prepare the freshly grated coconut.
I used a mortar and pestle.
Coarsely grind the onion, chili flakes, chili powder, salt, and Maldive fish (if using) in a pestle and mortar. (Use a crushing motion, not pounding)
Add coconut and mix well until the coconut is evenly coated.
Make sure not to over-grind it otherwise, It becomes a paste.
Squeeze over the lime juice and mix by hand or with a spoon.
Alternatively, combine all by hand until the coconut is evenly coated.
Or pulse ingredients in a food processor.
Serve with rice and curry or with whatever else you fancy!
Looking for more Sri Lankan recipes?
Take a quick look at the recipe collection HERE
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#joyofeatingtheworld or @joyofeatingtheworld
Pol Sambol (Sri Lankan Spicy Coconut Relish)
Equipment
- a mortar and pestle
Ingredients
- 100 g of coconut freshly grated
- 2 tablespoons red onion finely chopped
- 1 tablespoon chili powder
- 2 teaspoon chili flakes optional
- 1/2 tablespoon lime juice or to taste
- 1/2 teaspoon salt or to taste
- 1 teaspoon Maldive fish optional
Instructions
- Prepare the freshly grated coconut.
- I used a mortar and pestle.
- Coarsely grind the onion, chili flakes, chili powder, salt, and Maldive fish (if using) in a pestle and mortar. (Use a crushing motion, not pounding)
- Add coconut and mix well until the coconut is evenly coated.
- Make sure not to over-grind it otherwise, It becomes a paste.
- Squeeze over the lime juice and mix by hand or with a spoon.
- Alternatively, combine all by hand until the coconut is evenly coated.
- Or pulse ingredients in a food processor.
- Serve with rice and curry or with whatever else you fancy!
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