Quick take: Pol sambol is bright, spicy, salty, and alive. It turns rice, dhal, hoppers, bread, or roti into a complete meal.
Ingredients
- 2 cups grated fresh or frozen coconut
- 1 small red onion or shallot
- 1–2 tsp chili flakes
- 1 tbsp lime juice
- 1 tsp salt
- 1 tsp Maldive fish flakes, optional
- Pinch of sugar, optional
Method
- Thaw frozen coconut fully if using.
- Crush onion, chili, salt, and Maldive fish in a mortar or pulse lightly.
- Mix with coconut until evenly colored.
- Add lime gradually and taste for salt and heat.
- Serve immediately for the freshest texture.
Cook's notes
- Unsweetened frozen coconut is the best substitute outside Sri Lanka.
- Do not use sweetened baking coconut.
- For vegetarian sambol, skip Maldive fish and add a little extra salt.
Serving idea
Serve this with steamed rice, dhal, coconut sambol, and one fresh or pickled side. If you are cooking for the first time, make one curry and one sambol instead of trying to build a full feast.
Recipe note: ingredient brands, spice heat, coconut milk thickness, and cookware vary by country. Taste as you cook, and adjust salt, lime, chili, and coconut milk to your kitchen.