Sri Lankan Pol Sambol
Fresh coconut, chile, onion and lime become the sharp, bright relish that can wake up an entire Sri Lankan plate.
About this dish
Pol sambol is a Sri Lankan coconut relish made from grated coconut, chile, onion, lime and salt, with Maldive fish included in many non-vegetarian versions. It is eaten with rice and curry, hoppers, string hoppers, bread and other staples. Good pol sambol should be moist and cohesive but still recognizably grated coconut, not a smooth puree.
Why this dish matters
Sri Lanka Tourism highlights pol sambol repeatedly in its culinary materials, describing coconut sambol as a traditional accompaniment and noting coconut's central place in the island's cooking. Regional and household versions vary in chile, Maldive fish and grinding method. Traditionally the ingredients may be worked on a miris gala grinding stone, where pressure bruises the onion and chile into the coconut rather than merely tossing separate ingredients together.
Freshly grated mature coconut gives the best texture. Unsweetened frozen coconut is the closest practical substitute; dry desiccated coconut needs light rehydration and will remain less juicy.
Preparation notes
Sweetened baking coconut is not suitable for this savory relish.
Working chile, salt and onion into the coconut releases oils and creates a cohesive mixture.
Acid brightens the sambol, but too much liquid can make the coconut soggy.
Ingredients & detailed method
Ingredients
- 2 cups freshly grated mature coconut or thawed unsweetened frozen coconut
- 1 small red onion or 3 shallots, minced very finely
- 1 to 2 tbsp Sri Lankan red chile powder or crushed dried chile, to taste
- 1/2 tsp kosher salt, plus more to taste
- 1 tbsp finely flaked Maldive fish, optional
- 2 to 3 tbsp fresh lime juice
Method
- 1.Combine coconut, onion, chile, salt and Maldive fish if using in a mortar, on a grinding stone or in a wide bowl.
- 2.Pound and press the mixture for several minutes rather than simply stirring. If using a bowl, rub small handfuls firmly between your fingers.
- 3.Checkpoint: the coconut should begin to clump lightly, with red chile distributed evenly and the raw edge of the onion softened by bruising.
- 4.Add 2 tablespoons lime juice and mix thoroughly.
- 5.Taste a full spoonful. Add additional chile, salt or lime until the sambol is hot, salty and bright while still tasting clearly of coconut.
- 6.Serve immediately or at room temperature with rice, dhal, hoppers, string hoppers or bread.
Worth finding before you cook
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