Pol sambol
Coconut and chilli relish
Pol sambol: freshly grated coconut rubbed with chilli, red onion and lime, Sri Lanka's favourite relish
Pol sambol sits on the table at almost every Sri Lankan meal, from breakfast hoppers and string hoppers in a Kandy home to a rice packet bought at a roadside kade. Grandmothers grind it on a stone (miris gala) so the chilli and onion bruise into the coconut, and it turns a bright brick red, hot, sour and salty all at once. Most island recipes add a spoonful of Maldive fish (dried tuna flakes); we leave it out to keep it vegetarian and add a little extra onion and lime for depth. A common mistake is using dried desiccated coconut straight from the packet, which tastes dusty; fresh or frozen grated coconut gives the proper moist texture. Chef's tip: rub the chilli, onion and salt together first with your fingers until they turn juicy, then work in the coconut so every flake turns red.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 5 ½ oz freshly grated coconutfresh or thawed frozen
- ½ red onionvery finely chopped (or 4 shallots)
- 2 tsp dried red chilli flakesSri Lankan or Kashmiri; use less for mild
- ½ tsp chilli powder
- 2 tbsp lime juiceabout 1 lime
- ¾ tsp salt
- ¼ tsp ground black pepper (optional)
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What you'll need
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Method
0/4 doneStep 1: Put ½ red onion, 2 tsp dried red chilli flakes, ½ tsp chilli powder and ¾ tsp salt in a mixing bowl. Rub them together with your fingertips (wear a glove if you're sensitive) for about 1 minute, until the onion softens and starts to look wet and red.
1 minStep 2: Add 5 ½ oz freshly grated coconut and keep rubbing and squeezing for 2–3 minutes. Every shred should turn an even orange-red and the mixture should feel moist and hold together loosely when pressed. Don't use a food processor on full speed: it turns the coconut to paste.
3 minStep 3: Squeeze in 2 tbsp lime juice and add ¼ tsp ground black pepper if using. Mix, taste and adjust: it should be hot, sharp and salty, with the sweetness of the coconut coming through.
Step 4: Serve straight away with hoppers, string hoppers, kiri bath, bread or rice and parippu. It's best the day it is made; keep any leftovers covered in the fridge and use within a day.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 2 g
- Carbs
- 7 g
- Fat
- 13 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pol sambol take?
- About 10 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
- What can I use instead of chilli powder?
- Cayenne, half the amount (hotter).
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