Authentic Sri Lankan Pol Sambol Recipe

Ingredients

2 cups of fresh grated coconut
2 red onions, finely chopped
2 green chillies, finely chopped
1 teaspoon of salt
1/2 teaspoon of ground black pepper
2 tablespoons of lime juice
1 teaspoon of chili powder
1 teaspoon of fish paste (optional)
1 tablespoon of vegetable oil

Steps and instructions

Start by grating the fresh coconut if you have not done so already. Set it aside for later.
In a pan, heat the oil over medium heat. Add the chopped onions and green chillies, and sauté them until they become soft and aromatic.
Add in the grated coconut to the pan and mix well. Make sure that the onions and chillies are evenly distributed throughout the coconut.
Reduce the heat to low, then add the salt, black pepper, chili powder, and fish paste (if using). Stir the mixture well to ensure that the spices are well blended into the coconut.
Remove the pan from the heat and let the mixture cool for a few minutes.
Finally, add the lime juice to the pan and stir well. This will give your Pol Sambol a tangy taste.
Adjust the seasoning if necessary. Your Pol Sambol is now ready to be served. Enjoy it as a side dish with your preferred main course.

Tools for making

Grater - To grate the fresh coconut for the Pol Sambol.
Pan - Used to sauté the onions and green chillies, and mix the ingredients together.
Spoon - To stir the mixture while cooking and to add the lime juice.

Recipe variations

Add a few curry leaves to give the Pol Sambol a unique flavor.
Include a teaspoon of sugar to balance the flavors and add a touch of sweetness.
For a spicier version, increase the amount of chili powder or add in chopped red or green chillies.
Experiment with different types of grated coconut, such as desiccated coconut or coconut flakes, for a different texture.
You can substitute lime juice with lemon juice for a slightly different citrus flavor.
For a vegetarian or vegan option, omit the fish paste and use a vegetarian alternative or simply leave it out.
If you prefer a milder taste, reduce the amount of black pepper or omit it altogether.
Add a tablespoon of maldive fish flakes for an authentic Sri Lankan twist.
Incorporate diced tomatoes or tomato paste for a tangy tomato-flavored Pol Sambol.

Recipe overview

Pol Sambol is a traditional Sri Lankan dish that's bursting with flavor. Made with fresh grated coconut, tangy lime juice, and a kick of chili, it's the perfect accompaniment to many main courses. This recipe takes you through how to prepare Pol Sambol from scratch, delivering a truly authentic taste. It's simple yet delicious, and it's sure to become a favorite in your kitchen. Whether you're new to Sri Lankan cuisine or a long-time fan, this Pol Sambol recipe is a must-try!

Common questions

Can I use dried grated coconut instead of fresh?
No, fresh grated coconut is preferred for this recipe as it provides a better texture and flavor.
Can I use white onions instead of red onions?
Yes, you can use white onions as a substitute for red onions if you prefer.
How spicy is Pol Sambol?
Pol Sambol has a mild to moderate level of spiciness. You can adjust the amount of green chillies or chili powder based on your preference.
Can I skip the fish paste?
Yes, the fish paste is optional. You can omit it if you prefer a vegetarian version.
How long does Pol Sambol stay fresh?
Pol Sambol can be stored in an airtight container in the refrigerator for up to 3-4 days.
Can I make Pol Sambol ahead of time?
Yes, you can prepare Pol Sambol in advance and refrigerate it until needed. Just make sure to mix in the lime juice right before serving for the best flavor.

Serving dishes and utensils

Grater - Used to grate the fresh coconut.
Pan - For sautéing the onions and green chillies.
Spatula - To stir and mix the ingredients in the pan.
Measuring Spoons - To accurately measure the salt, black pepper, chili powder, and lime juice.
Bowl - For mixing the grated coconut with the sautéed onions and spices.

Origin stories

Pol Sambol, a staple in Sri Lankan cuisine, has a humble but fascinating origin; it was born out of necessity and resourcefulness. In the early days, the locals of Sri Lanka had to make do with what was readily available to them. Fresh coconuts, grown abundantly on the island, became a key ingredient in their daily meals. The addition of spices, onions, and lime juice recreated the fiery flavors of their native land, while the coconut provided sustenance. Over time, Pol Sambol evolved from a simple dish to an integral part of Sri Lankan cuisine, capturing the heart and soul of the island with its distinctive combination of flavors. Today, no Sri Lankan meal is considered complete without it. It’s a testament to the enduring power of simplicity, and a lesson that sometimes, the most extraordinary things can come from the most ordinary ingredients.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.