A Bold and Fiery Island Favorite

Sri Lankan coconut sambal, known locally as pol sambol, is a vibrant and spicy condiment that embodies the heart of Sri Lankan home cooking. Made primarily from freshly grated coconut, chilies, lime, and onion, this simple yet powerful side dish is a staple on dining tables across the island. Whether served with rice, roti, or string hoppers, coconut sambal adds a zesty punch that elevates any meal.

What Is Coconut Sambal?

Pol sambol is not a curry or a chutney in the traditional sense. It’s a raw, uncooked condiment with a texture somewhat similar to a dry relish. Despite its humble preparation, it packs an incredible depth of flavor—spicy, tangy, salty, and slightly sweet—all at once.

What makes this dish so special is its freshness. The ingredients are typically ground or pounded together using a traditional stone mortar (miris gala), which releases their essential oils and intensifies the taste. The result is a bright orange-red mixture with bold character and a fiery kick.

Core Ingredients

The beauty of coconut sambal lies in its simplicity. Key ingredients include:

Freshly grated coconut: The star of the dish, offering a rich, slightly sweet base.
Dried red chilies or chili flakes: Provide heat and vibrant color.
Red onion or shallots: Add sharpness and depth.
Tomatoes: Bring juiciness, tang, and a mild sweetness that balances the heat.
Salt and lime juice: For seasoning and brightness.
Black pepper: Adds a warm, earthy heat and enhances the overall flavor.
Maldive fish flakes (optional): A traditional ingredient that adds umami depth, similar to anchovies or dried shrimp.

How It’s Made

🌶️ Sri Lankan Coconut Sambal (Pol Sambol) Recipe

🕒 Prep Time: 10 minutes

🍽️ Servings: 4

🌶️ Spice Level: Medium to Hot (adjustable)

🧂 Ingredients

1 cup freshly grated coconut (or unsweetened desiccated coconut rehydrated with warm water)
1 small red onion or 3 shallots, finely chopped or ground
1 small green chili (adjust to taste)
1–2 teaspoons red chili flakes (adjust to taste)
½ teaspoon salt, or to taste
1 tablespoon lime juice (or lemon juice)
1 tablespoon Maldive fish flakes (optional, but traditional)
½ teaspoon black pepper (optional)
½ Tomato

🥣 Instructions

Prepare the base
If using desiccated coconut, soak it in a small amount of warm water (just enough to moisten) for 5–10 minutes. Freshly grated coconut needs no soaking.
Grind the aromatics
In a mortar and pestle, stone grinder, pound together the red onion, chili flakes, green chilies, black pepper, and salt into a coarse paste.
Add coconut
Mix in the coconut and tomatoes and grind or stir thoroughly until the chili-onion paste is evenly distributed. It should be a fluffy, red-orange mixture.
Add lime juice
Squeeze in the lime juice and mix again. Adjust salt and chili to taste.
(Optional) Add Maldive fish
Stir in Maldive fish flakes if using.
Serve immediately or store in an airtight container in the fridge for up to 2–3 days.

How It’s Served

Coconut sambal is incredibly versatile and found alongside almost every traditional Sri Lankan meal. Common pairings include:

Rice and curry: A fiery complement to mild curries and rice.
Pol roti (coconut flatbread): A classic breakfast combo.
String hoppers (idiyappam): A light, steamed noodle dish enhanced by sambal.
Hoppers (appa): Crispy-edged, bowl-shaped pancakes often topped with sambal and a fried egg.

It’s even popular on buttered toast as a spicy snack or quick breakfast.

A Taste of Sri Lanka in Every Bite

Pol sambol is more than just a side dish—it’s a symbol of Sri Lankan flavor. It represents the island’s love for spice, freshness, and bold combinations. It’s one of those dishes that proves that you don’t need a long list of ingredients to create something extraordinary.

Whether you’re exploring Sri Lankan cuisine for the first time or looking to recreate a taste of home, coconut sambal offers an unforgettable flavor experience. It’s fiery, fresh, and deeply satisfying—just like the island itself.

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Sri Lankan Coconut Sambal