Pol Sambol
Sri Lanka's table sambal: fresh grated coconut, dried red chillies, lime, onion and Maldive fish flakes pounded together fiery red. Eaten with everything.
Overview
Fresh grated coconut (or rehydrated desiccated coconut) is mashed with dried red chillies, salt and lime juice in a mortar, or pulsed briefly in a small food processor. Red onion, Maldive fish flakes and curry leaves are folded through. The mixture stays moist; the chillies soak in and turn the sambol deep red.
Ingredients
- 200 g freshly grated coconut (frozen and thawed is fine; or 100 g desiccated coconut rehydrated with 100 ml hot water for 10 min)
- 4 dried red chillies (Kashmiri or Guntur), or 2 teaspoons Sri Lankan red chilli powder
- 1 red onion (small, very finely chopped)
- 2 tablespoons Maldive fish flakes (umbalakada; pounded, optional)
- 1 ½ teaspoons salt
- 1 lime (about 2 tablespoons, juice)
- 4 fresh curry leaves (finely shredded; optional)
- 1 teaspoon sugar (optional, balances the heat)
Method
Stage 1 - Pound the chilli
- Tear the dried chillies and remove the stems.
- Pound in a mortar with the salt to a coarse paste (or pulse in a small processor).
Stage 2 - Combine
- Add the grated coconut to the mortar (or transfer everything to a wide bowl).
- Mix with the chilli, fish flakes if using, lime juice, sugar, and curry leaves.
- Squeeze and rub the mixture together with your fingers - the friction blooms the chilli colour and bruises the coconut so it absorbs the lime.
Stage 3 - Onion
- Stir in the chopped red onion last (so it stays crunchy).
- Taste; adjust salt and lime.
Stage 4 - Serve
- Serve at room temperature alongside Sri Lankan curries, rice, hoppers, or scooped onto buttered toast.
Notes
- Fresh coconut is best: Frozen grated coconut (Caribbean / South Asian grocers) is the everyday substitute. Desiccated rehydrated works in a pinch but lacks the body.
- Chilli amount is personal: Sri Lankan pol sambol is properly fiery. Start with two dried chillies if you're heat-shy and add more.
- Eat fresh: The sambol turns watery after 24 hours in the fridge. Make in 10 minutes; eat the same day.
Storage
- Best eaten the day made. Refrigerated keeps 2 days.
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