Sri Lankan Coconut Sambol-Pol Sambol
Welcome to a journey through the vibrant flavors of Sri Lanka, where culinary delight takes the form of Coconut Sambol, affectionately known as "Pol Sambol."
When it comes to Sri Lankan cuisine, Pol Sambol stands out as a true gem. Picture this: freshly grated coconut mingling with fiery red chili peppers, the crispness of onions, and the zesty embrace of lime juice or tamarind. All of this, seasoned with a pinch of salt, creates a tantalizing dance of flavors—creamy, spicy, and tangy, all at once. This is Pol Sambol, a beloved and fiery condiment that has an irreplaceable spot in Sri Lankan culinary culture.
The Heart of Sri Lankan Meals
In Sri Lanka, Pol Sambol is not just a condiment; it's a way of life. The island nation's culinary centerpiece is the classic rice and curry, and Pol Sambol is its faithful companion. Whether you're savoring a hearty chicken curry, a delectable fish curry, or a fragrant vegetable curry, Pol Sambol takes each dish to new heights. It's like the secret ingredient that elevates your meal from ordinary to extraordinary.
Pol Sambol: More than a Condiment
But Pol Sambol's magic doesn't stop there. It's an all-rounder that complements various Sri Lankan dishes. You'll find it gracing the tables alongside bread, roti, string hoppers, and hoppers, all offering a unique and delightful pairing. Some adventurous souls even relish it with Sri Lankan-style noodles, creating a symphony of flavors that dance on their taste buds.
Pol Sambol: A Daily Necessity
In Sri Lanka, it's not just about having Pol Sambol with one meal—it's a daily ritual. Most Sri Lankans incorporate this fiery delight into their daily fare. It's not uncommon to see Pol Sambol making appearances in breakfast, lunch, and dinner. Its versatility knows no bounds, making it a true hero of Sri Lankan kitchens.
The Spicy Love Affair
For many Sri Lankans, including myself, Pol Sambol is more than just food; it's a spicy love affair that adds a burst of excitement to every meal. It's the taste of home, a culinary tradition passed down through generations, and a reminder of the vibrant and diverse culture of Sri Lanka.
Serving Suggestions
Coconut Sambol is a versatile accompaniment that pairs beautifully with various Sri Lankan dishes, enhancing their flavors and textures. Here are some popular serving suggestions:
Rice and Curry: A classic accompaniment to Sri Lankan rice and curry, Coconut Sambol adds heat and complexity to the meal.
Hoppers and String Hoppers : Serve Coconut Sambol with hoppers and String hoppers, a type of rice pancake with crispy edges and a soft center, for an authentic Sri Lankan experience. And also String hoppers are thin, rice noodle pancakes that are popular in Sri Lankan cuisine.
Roti or Bread: Enjoy it with Sri Lankan flatbreads such as roti or paratha, or spread it on bread for a spicy sandwich.
So, if you ever find yourself in the enchanting land of Sri Lanka, don't miss the opportunity to indulge in the fiery euphoria of Pol Sambol. Whether you're enjoying a traditional rice and curry spread, relishing a simple bread sandwich, or experimenting with new flavor combinations, Pol Sambol will always be there to welcome you with open arms. It's a taste adventure you'll never forget, and a love affair that will keep you coming back for more.
Coconut sambol is a delightful and flavorful condiment that can be served with rice and curry, bread, or as a side dish for various meals. Enjoy the rich taste of coconut and the spicy kick of chilies in this Sri Lankan classic!
- 350 grams fresh grated coconut
- 10-12 shallots (Or 1 1/2 red onion)
- 1 Ghost Pepper-optional (Adjust to your spice preference)
- 4 Garlic Cloves
- 1-2 Cherry tomato (Small piece of a tomato)
- 10-12 teaspoons Chili Flakes (Adjust to your spice preference)
- 2 teaspoons Salt (Adjust to your taste)
- 2 teaspoons Pepper (Adjust to your spice preference)
- 1 1/2 Limes (Juice of 1 1/2 limes)
- 2 teaspoons Maldive Fish Flakes
- Get your ingredients ready.
If you have a large mortar and pestle, it will be easier to chop and mix your ingredients. Alternatively, if you don't have a mortar and pestle, you can use a food processor. - First Place the shallots, garlic cloves, ghost pepper, maldive fish flakes and small piece of tomatoes in a mortar.
- Use the pestle to pound grind all the ingredients.
- And continue pounding. This will help release the flavors of the shallots, Garlic. Keep pounding until the shallots are well incorporated.
- Add the Chili flakes, salt and pepper to the mortar. Pound and grind them along with the shallots. The mixture should become fragrant and spicy.
- Use the pestle to mix these spices into the mixture thoroughly.
- Next add the small amount of shredded coconut and continue grinding until it blends into the mixture.
- After that, put that mixture into a big mixing bowl and mix in the remaining shredded coconut.
- Next, add lime juice or tamarind paste to taste. Start with 1-2 tablespoons and adjust according to your preference for acidity.
Taste and adjust the salt and lime/tamarind juice as needed.
- Finally, you can use a cooking glove on your hand to mix everything together.
Allow the Pol Sambol to sit for about 15-20 minutes before serving to allow the flavors to meld together. 
Using a pestle and mortar to make Pol Sambol can be a bit more time-consuming than other methods, but it allows you to fully integrate the flavors and textures of the ingredients. Enjoy the authentic taste of this Sri Lankan classic!