Sri Lankan Coconut Sambol Relish

Be the first to rate

(No Ratings Yet)

Loading...

A bright, fiery Sri Lankan coconut relish that comes together in minutes with just a handful of ingredients. Pol Sambol adds creamy texture, citrus tang, and gentle heat to rice, hoppers, or any curry on the table.

Nutrition Facts

Per serving (estimated)

• 125 kcalCalories
• 9 gFat
• 7 gSaturated Fat
• 9 gCarbs
• 3 gFiber
• 3 gSugar
• 2 gProtein
• 485 mgSodium
• 190 mgPotassium
• 15 mgCalcium
• 1 mgIron
• 14 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the Sambol

• 2 cups freshly grated mature coconut (about 1 small coconut)
• 1 medium red onion, finely chopped
• 2 dried red chilies, seeds removed and crushed
• 1 green chili (such as bird's eye), thinly sliced
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon fine sea salt, plus more to taste
• 1 tablespoon Maldive fish flakes (optional, for umami)
• 1 small Roma tomato, finely diced (optional)

Finishing Touches

• 8 fresh curry leaves, torn (optional)
• 1 tablespoon warm water, if needed to loosen
• Pinch of ground turmeric (optional, for color)

Directions

1. If using Maldive fish flakes, soak them in 1 tablespoon of warm water for 5 minutes to soften, then drain; skip the water if you prefer a drier sambol.
2. In a large mixing bowl, combine the grated coconut, finely chopped red onion, crushed dried chilies, and sliced green chili. Toss lightly with your fingertips so the chili flakes coat the coconut evenly.
3. Add the diced tomato (if using) and the softened Maldive fish flakes, then sprinkle in the turmeric and torn curry leaves. Mix gently with a fork to avoid crushing the coconut too much.
4. Pour the fresh lime juice over the mixture and sprinkle with the sea salt. Using clean hands, rub the salt and lime into the coconut for about 30 seconds to release the coconut's natural oils and help the flavors meld.
5. Taste and adjust: add more salt for savoriness, more lime for brightness, or another crushed chili for heat. The sambol should feel moist but not wet; if it looks dry, splash in a teaspoon of warm water.
6. Cover and let the sambol rest at room temperature for 10 minutes so the onions soften slightly and the chili infuses the coconut. Give it one final toss before serving.
7. Serve fresh alongside steamed rice, hoppers, string hoppers, or any Sri Lankan curry. Pol Sambol is best enjoyed the day it is made, when the coconut still tastes sweet and the aromatics are vibrant.

Cook’s Notes

• Always use freshly grated mature coconut for the sweetest flavor and best texture; desiccated coconut will turn pasty and lacks aroma.
• Adjust the heat level by removing the seeds from the dried chilies for mild, or adding a second green chili for a bolder kick.
• Maldive fish flakes are traditional and add deep umami, but you can substitute a teaspoon of fish sauce or skip them for a vegetarian version.
• Do not refrigerate the finished sambol for long storage; the coconut releases oil and becomes clumpy when cold. Prepare within 2 hours of serving for best results.
• For a smoother, paste-like consistency, pound the ingredients in a mortar and pestle instead of mixing by hand.

You might also like

Asian

Sri Lankan Red Lentil Curry

Asian

Sri Lankan Chopped Flatbread Stir-Fry with Spiced Chicken

Asian

Sri Lankan Pickled Eggplant with Spiced Onion Relish

Desserts

Sri Lankan Coconut Custard Pudding