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Pol Sambol

Pol Sambol is a traditional Sri Lankan recipe for a classic accompanment or simple main course of grated coconut pounded with shallots and chillies in lime juice. The full recipe is presented here and I hope you enjoy this classic Sri Lankan version of: Pol Sambol.

prep time

5 minutes

cook time

5 minutes

Total Time:

5 minutes

Serves:

6

Rating:

Tags : Chilli RecipesVegan RecipesSri-lanka Recipes

Sri Lankan Coconut Sambol (pol Sambola/pol sambal) could be termed the unofficial national dish of Sri Lanka in that it's served ubiquitously at almost every meal. It is served simply with rice or with dried and pickled fish or with curries. It contains quite a bit of chilli, both fresh and dried and I've herd it called 'red hot mix' though you can reduce the heat to your own taste. The heat is provided by a minced habanero, but you could substitute with any red chilli such as a finger chilli or jalapeño for a milder effect. I like the habanero!

Ingredients:

112.5g (1 1/2 cups) fresh coconut meat, grated (shredded) coconut
4 Asian shallots (or 1 European shallot), chopped
2 tsp chilli flakes
1⁄2 tsp hot chilli powder
1⁄2 tsp salt (adjust to taste)
2 tsp lime juice or small piece of lime (adjust to taste)
1 habanero chilli, chopped (optional)

Method:

Combine the chilli flakes, chilli powder and salt in a mortar. Pound to a coarse powder then add the shallots habanero and pound then grind to a coarse paste.

Don't over work or the shallot will oxidise and become bitter. Finally add the grated coconut and pound in to mix.

Add the lime juice and pound very well until everything is thoroughly mixed and you can't see any coconut white.

Tase and adjust the salt and lime to your personal liking.