Pol sambol – Sri Lankan coconut sambol recipe | NordMad
Side Dish

Pol sambol – Sri Lankan coconut sambol recipe | NordMad

Freshly grated coconut tossed with red chili, lime, onion and a pinch of Maldive fish. An essential Sri Lankan condiment that adds character and kick to any meal.

TraditionalEverydaySide DishGluten-freeDairy-freeSri Lankan
Shopping List
Rate:
15 min total
4 servings
Very Easy

Ingredients

servings

  • Pol sambol

    • 200 g grated coconut (fresh or unsweetened desiccated)
    • 1 stk red onion, finely chopped
    • 2 spsk chili flakes (Korean gochugaru or Sri Lankan chili)
    • 2 spsk fresh lime juice
    • 1 tsk Maldive fish or fish sauce (optional)
    • 0.5 tsk salt

Instructions

  1. 1

    Mix the ingredients

    1. Place grated coconut, red onion, chili flakes and Maldive fish (optional) in a bowl.
    2. Crush and mix everything together with your hands for a couple of minutes so the coconut oils release and the ingredients meld together.
    10 min
    Bowl
  2. 2

    Season and serve

    1. Add lime juice and salt. Taste and adjust — it should be a balance of spicy, tangy and salty.
    2. Serve immediately with rice, curry or hoppers.
    5 min

Explore more

Se flere side dish opskrifterSe opskrifter til everyday

Details

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container in the fridge. Eat within one day.

Tips

Preparation

  • • Use a mortar or food processor if you prefer a smoother texture.

Cooking

  • • Adjust chili to taste — start with less if you are sensitive to spicy food.

Serving

  • • Pol sambol is best freshly made, but keeps for a couple of hours in the fridge.

Author

N

Nordmad

Keep a great tone in the comments. No ads, spam, or sensitive personal data.

Comments

Author

N

Nordmad