Pol Sambol (Coconut Sambol)

Pol Sambol is a traditional Sri Lankan coconut sambol that pairs beautifully with rice, hoppers, or string hoppers. Made from freshly grated coconut, chili flakes, and a few simple spices, it's a spicy and flavorful side dish!

Ingredients

• 1 cup freshly grated coconut (or desiccated coconut, if fresh is unavailable)
• 2–3 dried red chilies (adjust for heat preference)
• 1–2 green chilies (optional, for added spice)
• 1 small onion (finely chopped)
• 1/2 tsp chili powder (optional for extra heat)
• 1 tbsp lime juice
• 1 tsp salt (or to taste)
• 1 tbsp Maldive fish (optional, for authentic flavor)
• 1/2 tsp sugar (optional)

Instructions

1. Start by dry-roasting the dried red chilies in a pan for a few minutes until they are slightly browned and fragrant.
2. Once roasted, grind the chilies into a powder using a pestle and mortar or a grinder. You can also grind the green chilies if you prefer a spicier sambol.
3. In a bowl, combine the freshly grated coconut with the ground chili powder, chopped onions, and chili powder (if using).
4. Add Maldive fish (if using), sugar, salt, and lime juice to the coconut mixture.
5. Mix everything thoroughly until the coconut is well-coated with the spices and flavors. Taste and adjust the seasoning with more salt or lime juice if needed.
6. If you want the sambol to be a little wetter, you can add a small splash of water or coconut milk, but traditionally, it’s dry.
7. Serve immediately with rice, hoppers, string hoppers, or even as a condiment for bread or roti.

Watch How It's Made

Tips & Variations

• For a milder version, you can reduce the number of chilies or remove the chili powder altogether.
• If you don't have fresh coconut, you can use desiccated coconut but try to hydrate it slightly with a little water or coconut milk.
• To make it more tangy, add more lime juice or even a small amount of tamarind paste.

Serving Suggestions

• Serve with rice and curry for a classic Sri Lankan meal.
• Pair it with hoppers or string hoppers for a traditional breakfast or dinner.
• It can also be served with roti or flatbreads as a tasty accompaniment.

Nutrition (approx. per serving)

• Calories: 120–150 kcal (per serving)
• Protein: 1–2g
• Carbohydrates: 5–7g
• Fats: 10–12g