Pol Sambol (Sri Lankan Coconut Sambol)

August 5, 2019

Pol Sambol (Sri Lankan Coconut Sambol) - kvalifood.com

Sri Lanka’s most essential condiment – freshly grated coconut pounded with dried red chillies, red onion, Maldive fish, salt, and lime juice. Eaten daily with rice and curry, hoppers, roti, and pittu. The hand-mixing at the end is essential – it integrates the flavors better than any tool.

Makes 4 servings

Ingredients

150 g freshly grated mature coconut (or frozen grated coconut)
4-5 dried red chillies (or 1.5 tbsp chili flakes)
5-6 small red shallots, thinly sliced
1-2 tbsp Maldive fish flakes
1.5 tbsp fresh lime juice
1/2 tsp salt
1 small green chili, chopped (optional)

Directions

Pound the dried chillies and salt in a mortar until the seeds are broken and it forms a coarse paste.

Add the Maldive fish and pound lightly to break up but keep some texture. Add the shallots and pound briefly – pieces should remain visible.

Fold in the grated coconut. Work it through the chili-onion mixture until the coconut takes on the red color and everything is evenly distributed.

Add lime juice. Mix through with your hands, squeezing and pressing the mixture together for a minute or two.

Taste and adjust salt, chili, and lime. Should be spicy, sour, and salty in balance.

Notes

Fresh mature coconut is strongly preferred. Frozen grated coconut is acceptable. Desiccated coconut needs extra lime juice.

Maldive fish (umbalakada) is traditional and adds a distinctive umami. No real substitute, but the sambol works without it.

Best consumed within 24 hours. The toasted version (kalu pol sambol), made by frying the mixture with mustard seeds, curry leaves, and onion, keeps 2-3 weeks.